Feed Your Soul: Rhett's Tails and Shells

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FARMERVILLE, La. (KNOE) - Rhett Trahan grew up in Acadia Parish in the heart of crawfish country.

“Grew up in the rice fields. Farm Country. Then moved to Breaux Bridge for 25 years as a lieutenant with State Police,” said Trahan.

Law enforcement by choice. Cajun cook by birth.

"Being from the south I grew up cooking. As a toddler, I watched my mother stir the pot. My father. It was just something I was always interested in. She taught me how to cook jambalaya and red beans and rice. I was raised on Dairy Farm. So we just grow up cooking down there and everything. So it’s just something I enjoy doing so I took it to the road. From the road, I took it to Farmerville, Louisiana, and it’s worked out for us,” said Trahan.

Rhett’s dream was to retire on a lake. So he traveled the Bayou state looking for that perfect spot.

"When I topped the hill on Highway 15 and I saw the lake I said I want to retire here.”

Rhett’s Tails and Shells started as a little catering trailer. When he had the opportunity to create a crawfish and shrimp boiling destination he jumped on it.

He and his wife keep the place open January through June.

We met a fan, Frank Thompson, who came all the way from Union County, Arkansas.

“We both had the three-pound crawfish dinner. Worth the drive from El Dorado down here. It’s top of the line,” said Thompson.

Trahan drives back to Breaux Bridge, the crawfish capital of the world, 3 times a week for his crustaceans. As far as his secret to the best tasting, not too spicy, not too mild mudbug?

“There is no secret. A little bit of love in every pot, I guess,” Trahan said with a laugh.

For more dining destinations log onto www.louisianatravel.com.