RESTAURANT TAKEOUT
Redfish and crawfish in a pesto pasta with red onions, spinach, cherry tomatoes, and fresh parmesan cheese.
Louisiana crawfish simmered in a rich New Orleans style sauce served over steamed rice.
Fettuccini & gulf shrimp sautéed in white wine & olive oil with fresh scallions, garlic, tomato, and mushrooms.
An Evangeline original, peeled Louisiana crawfish tails sautéed in garlic with a Cajun combination of onion, celery, green peppers and mushrooms.
Tender alligator meat simmered in stewed tomatoes creole style with the Cajun trinity and spices, served over rice.