re: Ranking tSEC states in terms of "Awesomeness"

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French cuisine is in no way, shape, or form influenced by anything from Louisiana.

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Chef Paul Prudhomme was, literally, the man who "started it all." Almost single-handedly he was responsible for launching the Cajun cooking craze that began in the early 1980s and, unlike most fads, this one hasn't abated since then nor does it show any signs of doing so anytime soon.

The popularity of one of his recipes alone – blackened redfish – placed an entire species on the "endangered" list, such was the insatiable demand for it. Even today more than a quarter of a century later, there are still "catch limits" on redfish in the Gulf of Mexico and inland estuaries.

Chef Paul has been named Restaurateur of the Year in Louisiana and was the first American-born chef to receive the coveted Merité-Agricole of the French Republic.

Chef Paul Prudhomme

Yeah, no influence there at all...