I wasn't too keen about the breakfast buffet in our meeting room but I had the sausage and eggs and of course coffee. Our chef was Becky who teaches hospitality at the University. This was her kitchen. We chopped up some Tasso which is like a smoked ham and added some spices, celery and bell peppers along with cream and straight corn to make a corn Maque choux. We also chopped tasso and mixed it with cajun spices and crawfish to make an etouffee. Took some frozen catfish filets, rubbed some Cajun seasoning on both sides and baked. Served it covered with the etouffee. We also coated eggplant and baked it then ladled some sauce over it for serving. After lunch and cleanup we went to see Boudin sausage being made, Dinner was at LA Seafood hooouse where we had a huge plate of Crawfish with beer.