Outside of New Orleans, I'd have to say Jatetxea Restaurante at the Bilbao Guggenheim; Jaleo in Washington, D.C.
My most tattered cookbooks:
Paul Prudhomme's Louisiana Kitchen; The Complete Cooking Light cookbook. I'm also reading John Besh's My New Orleans; Donald Link's Real Cajun; and Emeril Lagasse's 20-40-60