Floyd’s features a Happy Hour special of 5 pounds of crawfish for $3.95/pound, and despite early hesitations, most students found the courage to share some mudbugs with their buddies. Our math teacher and resident crawfish expert offered a step-by-step tutorial on how to twist-n-peel the little guys, and then let the kiddos have at it.
The scene was hilariously fun. Students loved the eclectic process and strange new spices, and were -- of course -- shocked by the minute amount of meat that accompanies such gruesome work.
After the crawfish samplers, we moved on to massive plates of Cajun classics. Creamy jambalaya with Andouille sausage was a definite hit, as was the seafood gumbo and anything fried. We ate to our limits, and nearly everyone went home with a doggy bag.
The entire evening was a fantastic success, but I find myself with one lingering question: What kind of teacher encourages her students to suck the head? Please, YES Prep, don’t fire me.