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!