Tag Archives: Evangeline Cafe

SOUTH BY SOUTH AUSTIN: Jambalaya, crawfish pie AND file’ gumbo? Son of a gun…

Now, Austin may be 500 miles from New Orleans, but you can still find some real-deal Cajun food…if you know where to look. We’re hanging out at Evangeline Cafe, this funky little joint inside a strip mall on Brodie Lane, where they’re serving up the kind of things that only Hank would sing about. We’re talking bout a Hank Williams Platter, with jambalaya, crawfish pie AND file’ gumbo — you KNOW we gotta check it out, bro!

evangeline_gator_bites (4)

But first, we’re starting off with some gator bites. This crispy little nuggets of flavour are nice ‘n crispy, but I mean, you could tell me these were fish nuggets, and I wouldn’t know any better!!!

And now it’s time for the main event, so we’re lining up this holy trinity in Flavourtown…

evangeline_jambalaya (2)

Jambalaya was nicely seasoned. Few little chunks of chicken — but the sausage is definitely the best part of this dish!

evangeline_file_gumbo (3)

Now, I’m not really sure what the “file” in file gumbo is, but the gumbo was quite tasty. More of that sausage, with some chunks of meat, rice and a good, dark gravy.

evangeline_crawfish_pie (2)

But the crawfish pie is what makes it, son! It’s like a creamy seafood chowder inside a flaky pastry, with a decent little kick at the end. I’ll take three of these to go…

abita_purple_haze (2)

This place is also serving up a buncha Abita beers, straight outta NOLA. Purple Haze is a nice, light lager with just a touch of raspberries — not bad for a first beer of the day.

abita_andygator (5)

But now we’re kicking it up a couple notches with this AndyGator, a heavy helles doppelbock clocking in at 8%. It really doesn’t taste that strong, but like a gator on the bayou, it kinda sneaks up on ya…

evangeline_pecan_pistolette (2)

But you KNOW we’ve still got room for dessert, bro! And man, this place could sure teach Mother Tongue a thing or two when it comes to beignets. This pecan pistolette stuffs a perfectly flaky beignet with candied pecans, topped with syrup and powdered sugar — no Sichuan sugar tonight, son!!!!!!!