Two words: gumbo crabs
If you’re a crab aficionado, the "bigger is better" rule of thumb almost always applies to Louisiana cuisine, with one very important exception: gumbo crabs. They may be small and scrappy, and while they don’t pack a lot of meat in their shells, their flavor is essential if you’re cooking up a big pot of seafood gumbo.
Creole vs. Cajun: what's the difference?
This is one of the ideological (and historical) factors of Louisiana cookery that tend to be the most confused and conflated. No, Cajun and creole are not the same. While creole cuisine evolved from the parlors of the aristocracy in South LA, Cajun food has always been more rustic. Imagine the difference between the dining table at a plantation house and, say, a hunting camp filled with happy Boudreauxs and Thibodeaus who slaughtered a pig that morning. Cajun gumbo tends to be meat-based (duck and wild boar are popular, and, of course, spicy andouille or tasso will show up, too), and often made with a very dark roux. Also, there’s a basic rule of thumb that creole cuisine employs tomatoes, where Cajun cookery generally does not (traditionally speaking).