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I am planning on opening a food truck and will be specializing in cajun and creole cuisine.  I want to serve shrimp/crawfish gumbos, etouffees, and jambalayas.  I have never cooked these dishes that were not gobbled up immediately!  So, how do I cook these and hold them at the proper temperature for service without overcooking the seafood?  Will I prepare the "bases" and add the seafood just before service?


Any help you all can give would be so much appreciated! smile.gif