Hi king of sin! Welcome to the Cajun forum! I'm very glad to hear you think the recipes sound good, and I hope you'll try some of them. Maybe you'll start a Cajun food trend on your side of the Atlantic!
XLadyRogue is right...most of these dishes taste even better when they've had a chance to let their flavors marry; I always make the biggest pot of basic Jambayala that I can -- it freezes well and I like having delicious leftovers on hand for those days when I'm not inspired to cook.
But...I know what you mean...I have a two-person household, too, and to make matters worse, I'm allergic to seafood and shellfish, so when I make something containing those ingredients, I'm cooking for one (R loves seafood and shellfish too much for me to not make it lol).
If the recipe is not a baked product like cake or bread, what I generally do is just divide the recipe. I might divide it (for example, in a Gumbo recipe) by 2, or, in the case of seafood or shellfish recipes, by 4.
Cajun cooking is very flexable; you don't have to follow any recipe exactly, so adding a bit more or less of a certain ingredient isn't going to make that much of a difference.
However, if you need help breaking down a specific recipe, just e-mail me or post in the forum and I'll be glad to assist you.
And...in the meantime, when I post my recipe for Eggs Sardou, it'll be to serve two, because that's how I usually make it (and if I'm making larger quantities, I just multiply the ingredients!).