Sal's is a seafood restaurant on the Westbank of New Orleans and is known for their flavorful, boiled crawfish. My family and I go here for all of our cajun cravings!

Customers will wait in long lines just to get a taste of the seafood they have been craving all year.

The only tough part of picking up boiled crawfish for dinner is having to smell the delicious spices for the duration of your ride home and containing yourself from drooling.

Pictured above is Joseph Foto, demonstrating how to pour crawfish in the least messy way onto a red seafood serving tray. These trays are extremely common in a southern household.

After the crawfish are served and evenly portioned out amongst those sitting at the table, my mom, Debbie Jaycox, makes her famous crawfish dipping sauce. This is consisted of mayonnaise, ketchup and hot sauce.

Drinking beer is a well known secret in the south to killing hot spices in your mouth. My family's beer of choice is available only seasonal, just like crawfish. Luckily for us, they are in season at the same time!

To someone who wasn't raised in the south, the sight of a person sucking the head of a mudbug can be quite frightening. However, most of us know that is the most flavorful part of the whole experience.

Experienced crawfish eaters often suck the head first, and then move on to peel the meat out of the tail.

It's a Sunday night tradition in our house to gather around the dinner table with mudbugs.

At the end of the meal, the typical cajun lover will have a plate similar to this one. No crawfish feast is complete without a pile of heads and dirtied napkins.