Denizens of many regions of the world must cringe and weep when they taste what passes for authentic versions of local food in modern restaurants, and if I were to throw my chef's hat into the ring, I might even join in on the cries of "cultural exploitation." You see, Cajun gourmet cooking is in a class of itself not only in the United States, but in the world as well, and it would be well worth one's time doing some research now. But my job here is to tell you how to make a genuine Cajun ro...