I can't say it's the best Cajun restaurant I've ever been to, but it certainly was far from the worst. The vibe of the place definitely reminded of some non-touristy restaurants I've been to in New Orleans proper, for better or worse. It's kind of a small place, cramped and a bit dark... Not really clean, either. Again, just like New Orleans!

My diner partner and I tried the boudin balls appetizer, which was passable. The boudin used is exceptionally creamy and smooth, which was unusual as I've always had more chunky preparations. It was not strongly flavored, so it should be a good dish for picky eaters. A light light hit of red pepper was the most prominent flavor. There was almost no offal taste at all.

For the main event I got the blackened gator poboy with a side of seafood gumbo instead of the default chips. The gator pieces were on the small side but plentiful; the blackening was light, with zero heat but the light flavor actually complemented the gator, which is a bit game-y compared to, say, chicken. The Gambino bread was great.

The seafood gumbo was good standard gumbo: not spicy, not bitter and not too watery. Again, a light pepper was the only source of heat in this bowl. The overall flavor profile reminded me a lot of a gumbo that a friend's New Orleans-born and raised mom made for me. There wasn't much in the way of seafood in it, sadly, except for a crab claw that was all shell and no meat. The rice was also undercooked and hard but not inedible.

The remoulade served with the boudin balls also complimented the gator. It has no kick whatsoever, and is quite thick and creamy, almost the consistency of Zaxy's chicken fingers sauce.

Sweet tea was passable (which is about as good as one can hope for from Louisiana) and service was acceptable if a bit scatterbrained. It was clear that there was too much going on for too few people to handle on the weekend I visited.

My dining partner had one of the seafood pasta specialities that was marked with a "slightly spicy' mark but it was not spicy at all. The cream sauce and tri-color pasta were bland, only the great sausage had any real bite to it.

Overall, a pretty authentic representation of New Orleans' signature style -- Cajun, but more Creole and therefore less spicy.