Courtney gave us the first lesson on how to find the crawfish meat, she even included gloves incase we had sensitive skin and could not handle the spice;) Little does she know we love getting our bare hands on some blue crab and Old Bay. She made sure we removed the vein and fat before eating. She also suggested a dip of mayo and ketchup which we tried but it is as unappealing as it sounds.

Dave Bertrand, one of the owners, came by as we were peeling the last of the crawfish and told us we would starve if we ate crawfish around Cajuns like that. He grabbed some more crawfish and gave us the quick and dirty way to eat these babies. Twist the tail off, bite right at the edge of the shell, squeeze and suck the tail meat right out and while chewing the meat-stick your finger in the head end, scoop out the fat, and lick your finger before you swallow the meat. Wow! When you eat them this way you really get a treat-a burning sensation in your lips from the spices used during boiling.

We were also given a host of sauces to use.

• Sassy sauce: Sugar cane pepper glaze. The base is Steens syrup a local speciality.
• Steens vinaigrette
• Remoulade: mayonnaise, Creole mustard, garlic, horseradish, pickle juice, paprika, tabasco and Cajun seasoning
• Cocktail Sauce
• Tartar sauce
• Cajun spicy garlic sauce: like bbq sauce but with a major kick
• Shucks hot sauce (like Tabasco)
• Shucks seafood sauce
• Cajun Power Sweet Treat: a cinnamon sugar infused with vanilla (For a sweet sprinkle)

All of them made in house or in Abbeville.