I'm just outside of Phillipsburg, but fortunately, I'm on fairly high ground.
As far as Cajun cooking around here, there was a place in the Great Swamp that had excellent food, but went out of business. Seems everybody else add some spices, spray paints fish black, and calls it Cajun. So I make my own boudin and beignets. There is a guy out of Philly that has Creole dishes at several festivals in the area, but I can't remember his name. Great stuff, though. Just to show you how strange it is around here, a couple weeks ago I found out about a resturant that was looking for an accordion player to play Cajun/New Orleans stuff one night a week (when they supposedly specialized in Louisiana cuisine). The guy they hired plays mostly Italian classics peppered with the occacional When the Saints Go Marching In. Sometimes I think Felini had to be from New Jersey.
Steve