Mardi Gras Lunch - FL at a Big Company

So, I have befriended the chefs in the corporate cafeteria, and the Southern charm is enough to win them over enough to make something semi-Cajun every so often, on my behalf. Mind you, this is a building of 800 people, and this dish, when made, takes up an entire "hot" station (leaving wraps, salad bar and sandwiches). Today the chef surprised us with an amazing gumbo, jambalaya and shrimp etouffee. Things I can't find in SW Florida, unless I make them. And there was King Cake. My boss from NY got the baby and wore beads (he is not the type to play along). It was a very good day, celebrating from far away. Amazing how we bring the LA lifestyle with us, the food, and are able to share it with all walks of life, because we are proud of where we come from!