If you lived in Virginia, how much would you pay for 10 pounds of boiled crawfish complete with Cajun seasoning?

Though once hard to come by, thanks to Vince Comeaux of New Iberia, East Coast residents may dine on the Louisiana delicacy for $49 plus shipping by pointing and clicking at CajunBrands.com.

Megan Fahy, who lives in Springfield, Va., placed her order just a couple days ago. The former south Louisiana resident discovered the Web site while making preparations to have a Cajun-style feast for a party.

She ordered 30 pounds of crawfish with the seasoning, sausage and some frozen crawfish tails, Fahy said Friday.

"We wanted the real stuff," she said. "It's definitely a special treat."

Comeaux launched Cajun Brands.com, a Web site that sells Louisiana made products, Oct. 1, 2004. The site boasts about 200 Cajun favorites from live and boiled crawfish to king cakes and cookbooks, in addition to Cajun music, alligator toys - and yes, even Boudreaux's Butt Paste.

In an effort to aid customers and promote Louisiana products, Comeaux used his Web site building expertise and the hosting capabilities of his business, Main Street Internet, to bring Cajun products to an international audience.

"We own an Internet service company ... and I had a lot of people coming in who wanted a Web site," he said. When Comeaux told customers the cost of creating a Web site, the price was too high for many, he said. By offering other people's products on his Web site, the sellers are still accomplishing their goal without the initial expense.

"I buy their products at wholesale and resell them at retail price. I make a small percentage that way," he said. "They get their products online to market worldwide and it doesn't cost them anything."

There is no fee from a company to list their products at www.cajunbrands.com, and Comeaux takes care of the shipping as well.

"Prejean's Cookbook has probably been one of my best sellers," Comeaux said.

Even a business like Prejean's Restaurant, which has a Web site of its own and is known worldwide, is benefiting from CajunBrands.com, said Dean Dugas, Prejean's general manager.

"I would make more (money) if I did it myself," said Dugas, who previously handled shipping the cookbook out himself. "It just takes the work away from us, and he makes a little off it."

Though Comeaux said his initial investment to bring CajunBrands.com online wasn't that large, the about 45,000 hits on his Web site in January hold a huge potential.

"I'm doing a lot of the Web stuff myself," he said. "The inventory on some of the items I need to keep in stock, but if they're local, within a 20 to 25 mile radius, I don't stock the products."

Comeaux said he still can ship most products out that day.

"Forty-eight hours has been the longest that someone has had to wait," he said.

Now in its sixth month of operation, Comeaux said his Web site is seeing better results each month.

"It's doing a lot better than I expected," he said.

The first month maybe 10 orders were placed, but Mardi Gras time saw king cakes being shipped all over. And the Web site's newest edition of live and boiled crawfish, which began selling about two week ago, holds an even greater potential, he said.

Though Comeaux admits he has lost a few sales because shipping can be costly, his orders are steadily increasing, with about 40 or 50 orders placed last month.

Fahy said the couple hundred dollars she spent is worth it to get a taste of Cajun cuisine delivered across the country and have it still fresh.

With orders from as far away as Sydney, Australia, and a military base in Greece come in, Comeaux adds to the number of push pins he uses to note the places he has received orders from.

"People love Cajun food," he said.