Born and raised in the “tasty” state of Louisiana, I’ve been making gumbo, etouffee, and jambalaya for my family for years. Our three “mostly grown” kids have learned to love Cajun cooking. A couple of years ago, when our college-aged son Mark discovered he missed out on the Crawfish Etouffee I made for his dad’s birthday, he asked if I would teach him how to make it over Christmas break. On Christmas Eve afternoon, we met in the kitchen and I pulled out my well-worn copy of Paul Prudhomme’s “Louisiana Kitchen” cookbook. I turned to Mark and said dramatically, “First, …