I accompanied my husband on a trip to New Orleans a few years ago and decided to try the local cuisine. I expected the food to be a bit spicier than my usual midwest fare, but there was quite a selection of foods that weren't 'pre-heated' with habaneros and chili peppers to be had. Still, I wasn't prepared for just how good the food would be or how much difference there is between true "local cuisine" and food that is trucked in. I found I enjoyed gumbo very much and I even surprised myself by enjoying such things as collard greens, okra and grits. While many dishes such as gumbo will vary slightly from restaurant to restaurant, and a po' boy is very much like any other sandwich across the nation, my new love in cuisine is crawfish etouffe. It is so good, in fact, that I can't imagine that anyone could possibly dislike it. It has a deep, rich flavor without being fishy or heavy. In fact, because it was so delicious and so consistantly good at every restaurant, I was able to be much more adventurous with my choice of side dishes since I knew the main course would be a winner. I'm not a big fan of jazz music, and there are certain streets in "N'awlins" that are best visited in broad daylight... if at all,... but mention crawfish etouffe and I can't wait to visit New Orleans again.