except for bug sucking,.. All the food I hear about and see here at Tigerfan,.. looks and sounds so delicious, but I fear i'd hate it because of the spices. Is all Louisiana cuisine as wicked hot as I hear?

BBQ shrimp look hot but they aren't.

That is the real "fake news"?

That bug ain't gonna suck itself. With all of the crawfish farming in Oregon, you need to get on board and add tremendously towards the quality of life you deserve.

my family's always called them, crawdads.
http://www.oregonlive.com/foodday/index.ssf/2010/08/the_other_lobster.html
"While Louisiana supplies more than 90 percent of the nation's crop of crawfish, Oregon is the second-largest commercial producer."

well, I'll be damned,.. learn something new every day

If you have ever eaten anything called Cajun food anywhere outside of Louisiana except maybe in Houston it was NOT Cajun food. (transplanted Cajuns in exile not withstanding. I'm sure if you were in SoCal with @CajunlostinCali whatever he would cook would be authentic and delicious. At least you would be sure he didn't use roux from a jar,) It isn't about dumping a bunch of hot sauce in something, it's about the way the spices are blended to enhance the taste of the food.

If you like shrimp or lobsters you would like crawfish. There are lots of ways to cook them other than boiling. Crawfish etouffe, Crawfish bisque, Crawfish salad, Crawfish with pasta, Crawfish poboys, boiled Crawfish, Crawfish pie, Crawfish gumbo, Crawfish nachos, Crawfish cornbread, Crawfish ravioli, sauted crawfish, barbecued crawfish, Crawfish stuffed bell peppers, Crawfish dip, Crawfish with eggplant casserole, Crawfish omelets, Crawfish tacos, Crawfish boudin, Crawfish jambalaya...........

I was just poppin off about bugs,.. lobsters good, but crab and shrimp are both absolute favs of mine,.. most of all I want to try some of @Bayou Tiger 's turtle gumbo

I make it a lot like that except that I add some Heinz 57 sauce and a small amount of honey along with Pick-A-Peppa sauce if I have it. Makes a thicker sauce with enough extra sauce to coat slices of poboy bread (Reisings if I can get it? Then I toast the bread and it makes a great poboy. Works well with cut up skinless chicken breasts too.

Just don't say crayfish or you're out.