From Down The Bayou

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.

A Louisiana tradition. Chicken and Louisiana sausage cooked in house-made stock served over rice.

Fettuccini & gulf shrimp sautéed in white wine & olive oil with fresh scallions, garlic, tomato, and mushrooms.