I grew up playing in the bayou behind our subdivision. I learned how to set nets for crawfish by tying a chicken neck in the center of the triangular net, and once the crawfish were cooked, my native neighbors showed my tiny fingers how to shell the tails for the meat — and suck the heads, like a true Cajun. Jambalaya and etouffee became part of our weekly meals. One of our favorite family dishes was savory and satisfying red beans and rice. I swear I think my mouth waters a bit, just thinking about a steaming-hot bowl of that creamy, meaty goodness.