Remember that in Louisiana ... alcohol, butter, cream and big piles of fried seafood are still good for you.

This week I've been hanging out with my native Louisianan neighbor learning to make authentic gumbo, jambalaya, and possibly shrimp etouffee. Last night I learned to make a roux for a gumbo. And, we did the prep for jambalaya, which we will complete this evening.

I've made jambalaya in the past, however it was a New Orleans style red version--meaning with tomatoes. The one that Robert is teaching me is a Cajun-style brown version, which is just as good and is more common at festivals down here.

I am really pleased that I have this opportunity before I move north. The food is one of those joyous things down here that I'd like to bring back with me to the Midwest.