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You can also make the roux a day ahead of time and just assemble the rest of the ingredients in the morning.

The Cajuns are former Acadians who then came down here. The word "Cajun" is in fact derived from Acadian.

Acadiana ( http://en.wikipedia.org/wiki/Acadiana ) is where the Adacadians moved to from Acadie ( http://en.wikipedia.org/wiki/Acadia )

Troy's from Acadiana, not New Orleans. Cajun and Creole cuisines are rather different.

I've lived in Louisiana my whole life, and I must say that mayo in remoulade sauce is a new thing. The traditional sauce has oil and acid in it, but no egg. It should stand strong with horseradish, green onions and paprika. Please read this recipe to see how it should be made: http://seersuckerandsazeracs.com/blog/2010/4/6/shrimp-remoulade-revisted.html

note: that recipe might be a little lighter on the tomato than one would find in the traditional remoulade recipe (Antoine's, Galatoire's, and Arnaud's restaurants all have wonderful traditional remoulade sauces. none contain mayo).

The traditional Creole sauce that is a take on mayo is "ravigote sauce." a recipe for that can be found here:

http://seersuckerandsazeracs.com/blog/2009/3/21/crabmeat-ravigote.html

Furthermore, I've only once seen remoulade served with fried anything (shrimp remoulade atop fried green tomatoes). The traditional uses are with cold seafood (marinated over night); With a cold, hard boiled egg; and as a condiment on a cold, roast beef sandwich.

I've been fixing Gumbo a lot recently, and when I make it I always have plenty of leftovers to freeze, so I eat that quite frequently. Yup some variety of fowl-andouille gumbo.

Creole Food is not meant to be spicy. Thus, If you are adding enough Tony's that it is spicy, you have added too much salt. I'd rather use tony's then add a bit of cayenne then use than use a seasoning that will add too much heat to a dish. You can always add Tabasco at the end.

Zatarain's Creole Mustard