EditorialA bowl of Viet-Cajun Crawfish, a popular menu item at Crawfish and Noodles restaurant in Houston’s Chinatown, on Jan. 14, 2023. (Meridith Kohut/The New York Times)
EditorialVerizon Wireless workers Chris Truman and Michael Summers catch a ride with Cajun Navy volunteers after using drones to inspect cellphone towers damaged by Hurricane Ian in Pine Island, Fla. on Monday, Oct. 3, 2022. (Hilary Swift/The New York Times)
EditorialGarry Hanner of the United Cajun Navy cooks canned food on a propane camp stove at a base camp established at a gas station in North Fort Myers, Fla. on Sept. 29, 2022. (Hilary Swift/The New York Times)
EditorialJohn Folse, a chef and author of cookbooks about Cajun and Creole cuisine, roasts a whole alligator for the annual football game between the Louisiana State University Tigers and the University of Florida Gators in Baton Rouge, La., Oct. 15, 2021. (Edmund D. Fountain/The New York Times)
EditorialShrimp etouffe. Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails,
which aren’t readily available in most places. (Con Poulos/The New York Times)
EditorialMiguel Cotty, one of the chefs at Crawfish & Noodles, tosses a three-pound order of crawfish in an orange-red butter sauce, in Houston on March 10, 2021. (Sergio Flores/The New York Times)
EditorialPresident Donald Trump speaks while visiting a warehouse being used for Cajun Navy relief supplies, in Lake Charles, La., on Saturday, Aug. 29, 2020. (Al Drago/The New York Times)