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, prepares to roast 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)
EditorialSummit of Cajun Pass, 0.5 miles south of Oak Hill Road, San Bernardino, California, United States, Andricus stellulus Burnett, 1974, Animalia, Arthropoda, Insecta, Hymenoptera, Cynipidae, Cynipinae.
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)