I was stuffed and still the food came. I wondered if Gunner Waldmann and David Bertrand were trying to kill me. First, Waldmann forced me to participate in a redfish blowout that morning. Then he hauled me to Shucks Seafood House in Abbeville, where owner Bertrand took over.
First came Sassy Shrimp, then raw oysters, Char-Broiled Oysters, Oysters Rockefeller, Oysters Shuck-a-feller, Candied Oysters and Oysters Supreme. Bertrand snapped his fingers and Shrimp Remoulade appeared, followed by samplers of Seafood Gumbo and Smoked Duck and Andouille Gumbo.
Somewhere between the Crawfish Etouffee and the Crawfish Tamales my gastronomical senses became overwhelmed, and while Waldmann and Bertrand chatted like the 35-year friends that they are, my mind wandered back to the mornings fishing adventure.