I just got back from my first trip to New Orleans. Best thing we did was take a cooking class with Crescent City Cooking School. We did the hands on and made Crawfish Etouffee, Seafood Gumbo and a pecan pie. All of it was the best food we had while in LA. In part that was because we didn’t research restaurants as well as we could, but in large part it was because they did a great job of running the class and showing us the techniques. Highly recommend.
It has spurred my interest in Creole and Cajun cooking. In the class they explained some of the differences between the two and where they overlap. Creole roux was made from butter and flower where as a Cajun roux was made from oil and flour. I’m sure there are many crossover variations in both sides of the Louisiana cuisines. I’d like to read and cook more of it and am looking for Cookbook recommendations.