Serious Eats - seriouseats.com

I will preface this quote by stating I am not a sane person, which may help explain why this picture makes me think of Hedwig & The Angry Inch:

"Hedwig: The taste is completely different from a gummi bear, yet somehow familiar. It's much sweeter that a gummi bear.
Hansel: Wow.
Hedwig: And softer too.
Hansel:I feel so optimistic.
Hedwig: I suddenly recognize the flavor in my mouth. It's the taste of power.
. . .
Hedwig: He searches my face for news of his fate. His expression is echoed in scores of tiny faces pressing against clear plastic. Panting faces of every imaginable color, creed, and non-Aryan origin. Fogging up the bag like the windows of a Polish bath house, I stumble naked through the ruins, back towards blander, less complicated confections, leaving in my wake a trail of rainbow carnage."

Yeah, I'm weird

I second the dutch oven idea. If you have one, there's nothing you can't cook while camping. I've even made pizza in a dutch oven using canned biscuit dough as the crust. And cobblers are great in a dutch oven for dessert.

Dutch ovens aside, foil packet cooking is always easy and you can actually get pretty creative. Salmon, dill, asparagus, lemon, pat of butter and either a bit of water or white wine and you've got a whole meal in a bag. Best part - no dishes. And the possibilities are endless.

um . . . While I am sure that recipe is in fact delicious, it definitely isn't Cajun.

Here's the easiest way to make boiled crawfish. Fill a pot with water. Throw in garlic, lemons, onions, salt cayenne and some Zatarain's crab boil (either liquid or dry works). Let it boil for a bit to make sure the water is fully flavored. add new potatoes and biol for 5 or so minutes, then add crawfish and boil for another 5 or so minutes. Serve immediately. Voila, real Cajun boiled crawfish.

you can buy Zatarain's products through their website here.

Fresh berries and greek yogurt with homemade granola.

Congrats on your first recipe. You'll get the hang of it soon. You already seem to know how flavors, ingredients and textures work together. Once you realize you have a firm grasp on this, you'll be inventing things left and right.