I live in the area of Louisiana called "Acadiana", aka "Cajun Country". Here, we are surrounded by good Cajun food (needless to say, it's hard to stay thin here:-) My favorite foods are Crawfish Etoufee, Fried Shrimp, Stuffed Shrimp, Shrimp Sauce Piquante, Chicken and Sausage Gumbo, and Boudin (This is one of our area specialties - it's a cooked pork and rice sausage. The pork is first smothered in onions, garlic, green onions, and cayenne pepper, and other spices, then it is ground up and mixed with rice, and then stuffed into a sausage skin and served hot and ready to eat. YUMMY!!) I am also a sucker for Popeyes Fried Chicken and Pizza Hut. Crawfish Etoufee, Fried Shrimp, Crabmeat Casserole, Shrimp Sauce Piquante, Chicken and Sausage Gumbo, Chicken Caccatori, Ham, Cheese, and Potato Casserole, Beef and Pork Croquettes, Cabbage Rolls, Smothered Pork Stew Meat, Smothered Beef Stew Meat, Meatballs and Spaghetti. I also like to bake pies and cheesecakes, especially around the holidays. Well, I have mixed cooking traditions becuase my family originates from different regions of the US, and different cultures. My Acadian French family roots makes up a great portion of my cooking skills, but I also have Irish / German family roots in the north-eastern part of the US. Though most of what I cook are primarily Cajun oriented, a few of my recipes reflect both Cajun and Pensylvania Dutch cultures combined. I take alot of pride in my food, so I will say that I have had many triumphs I the kitchen. My biggest triumph, I think, would be at the BBQ pit, because many people have eaten my BBQ, and they rave about my BBQ. I love feeding other people, becuase it makes me feel good when they go back for seconds. That's when you know you've really done a good job on whatever it is you've cooked. Though sometimes, my food may come out overspiced or overcooked or whatever, most of my meals come out very well. Aside from a burnt roast or two, my biggest tragedy was probably 15 years ago. I cooked this gumbo one time, and everything was fine until I put the meat in. When I put the meat in, the gumbo gravy clabbered up badly, and I had to throw the whole thing away. This has never happened to me before or since. I still don't know what I did wrong.