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
A Louisiana tradition. Chicken and Louisiana sausage cooked in house-made stock served over rice.
Redfish and crawfish in a pesto pasta with red onions, spinach, cherry tomatoes, and fresh parmesan cheese.
Grilled or blackened shrimp on mixed greens, purple onions, grape tomatoes, and cheddar cheese with a house-made dressing.
The most tender cut tail meat, lightly coated in Cajun spices and flash fried. Served with remoulade sauce.