CAJUN CREOLE
If you choose one of these meals for your event, your food cost will vary based on the item you choose. Selections that contain seafood, such as Shrimp Creole and Crawfish Étouffée, will be $28 per person. Red Beans and Rice and Chicken-Andouille Gumbo will be $25 per person.
If you don’t see what you are looking for here, please visit one of our other Food Package 1, 2, or 3 pages or our Food Bar page. Please see the note at the bottom of this page related to the meaning of spicy food.
CAJUN CREOLE
Selections
Crawfish Étouffée - Louisiana crawfish in a rich stew of seafood stock and the New Orleans Trinity, seasoned with traditional New Orleans spices, which add tons of flavor but NOT MUCH HEAT! Served over white rice with a slice of French baguette and a garden salad.
Shrimp Creole - Gulf Shrimp, peeled and deveined, simmered in a savory tomato stew with a trio of vegetables and a variety of herbs and spices. This mildly seasoned dish is served over rice with a slice of French baguette and a garden salad.
Red Beans and Rice with Andouille Sausage - Camelia Brand Red Beans, soaked overnight, then slow-cooked until tender and creamy, in a stock made from smoked hog hocks! Of course, the Trinity is there, as are traditional New Orleans herbs and spices. Throw in some sliced andouille sausage and pour it all over steaming white rice, and experience Monday in the Big Easy! Served with a slice of French baguette and a garden salad.
Chicken-Andouille Sausage Gumbo - Gumbo! Need we say more? This traditional New Orleans dish starts with a dark roux and the Trinity, sautéed until tender. We bake chickens, peel the meat away, and boil the bones all night to make our own special stock. Add all this to a well-seasoned cast-iron pot and let it simmer until all the flavors come together. Served over rice with a slice of French baguette and a garden salad.
If you don’t see what you are looking for here, please visit our Food Package #1, #2, #3, or our Food Bar page.
CAJUN CREOLE
Note On Spicy Food
Herbs and spices flourish in south Louisiana due to its climate. Cayenne peppers, sassafras leaves, bay leaf, thyme and many others thrive and, ultimately, make their way into the cooking pots of local chefs and home cooks alike. Each person uses their own special blend of herbs and spices. These special ingredients add loads of flavor to each dish. Whether they add heat is the choice of the chef or cook. When Louisiana food is called “spicy,” it means it is flavorful and not bland. It does NOT mean it is always hot. Our Cajun dishes are mild to very mildly spicy. Of course, we can leave out all the spices that bring any heat or raise the level of heat, just ask.