March 03, 2014

Soulful Cajun Cuisine at Evangeline's

Illinois-based restaurateur Don Bailey recently opened Evangeline's Bistro and Music House in the Central West End. Bailey has transformed the former Coco Louco Brasil into an elegant space, free of New Orleans kitsch. He specializes in Cajun and Creole dishes -- those are the stars of his his Millstadt, Illinois, eatery, EurOrleans Bistro. Among the dishes reviewed are "Crawfish Carolyn," the Tabasco shrimp, blue-crab etouffee, red beans and rice -- prepared from Louis Armstrong's own recipe, no less -- and andouille muffuletta.

Keep reading: Cheryl Baehr's review of Evangeline's Bistro and Music House.

Photos by Jennifer Silverberg for the Riverfront Times.

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Muffaletta olive bruschetta is a house recipe served on toasted French bread.
Muffaletta olive bruschetta is a house recipe served on toasted French bread.
Evangeline's in the Central West End.
Evangeline's in the Central West End.
One of Evangeline's chefs, Chris Murray, at work in the kitchen.
One of Evangeline's chefs, Chris Murray, at work in the kitchen.
Evangeline's dining room.
Evangeline's dining room.
The "Cafe Orleans" salad is made with baby spinach, strawberry, madarin orange, black walnut, crumbled feta and red-onion dressing.
The "Cafe Orleans" salad is made with baby spinach, strawberry, madarin orange, black walnut, crumbled feta and red-onion dressing.
Evangeline's bar.
Evangeline's bar.
Evangeline's dining room.
Evangeline's dining room.
Evangeline's "Championship Gumbo" consists of Louisiana shrimp, crawfish tails, Andouille sausage, chicken breast and classic blonde roux.
Evangeline's "Championship Gumbo" consists of Louisiana shrimp, crawfish tails, Andouille sausage, chicken breast and classic blonde roux.
Evangeline's bar.
Evangeline's bar.
The "Tabasco Butter Shrimp" are Gulf shrimp smothered in rich Tabasco sauce with French bread and lime.
The "Tabasco Butter Shrimp" are Gulf shrimp smothered in rich Tabasco sauce with French bread and lime.