A taste of Louisiana on a plate. We take Louisiana crawfish tails and smother them in a rich, brown gravy complete with the holy trinity and on top a heaping mound of white rice or top off a piece of fried fish with this tasteful treat. This could be a complete meal, but if you need more, we can make a maque choux [sautéed corn side dish] or finish it off with some powdered sugar dusted faux-beignets.
Upcoming Dates:
Saturday January 4th at 3pm
Sunday February 9th at 3pm
Saturday February 22nd at 3pm
Saturday March 8th at 3pm
