RESTAURANT TAKEOUT
An Evangeline original, peeled crawfish tails sautéed in garlic with the Cajun combo of onion, celery, green pepper, and mushrooms. Served over a bowl of creamy creole grits.
Gluten free
Fettuccini & gulf shrimp sautéed in white wine & olive oil with fresh scallions, garlic, tomato, and mushrooms.
A Louisiana tradition. Chicken and Louisiana sausage cooked in house-made stock served over rice.
An Evangeline original, peeled Louisiana crawfish tails sautéed in garlic with a Cajun combination of onion, celery, green peppers and mushrooms.
Louisiana crawfish simmered in a rich New Orleans style sauce served over steamed rice.