Crazy Creole Catering Memories

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Full Tray of Jambalaya (Pronounced Jahm-Buy-Lie-Uh) The word is sad to be a combination of the French word “Jambon” which means Ham. And the African word “aya“ which means rice. This dish first appeared in Louisiana cuisine in the early 1800s. A rich blend of tomatoes, Creole seasoning , chicken  and three types of sausages. Add shrimp $75.00

Full Tray of Red Beans & Rice, There aren’t many dishes that categorizes New Orleans better than red beans and rice on a Monday night. We use the Famous New Orleans Camellia red kidney beans. Cook slowly with Creole herbs and spices. We also add smoked sausages. Add Hot Links on the side for $3.00 each 

Full Tray of Chicken Creole - Stewed tomatoes with herbs and spices, simmer all day it’s a little zesty with chicken thigh meat. It’s the Chef‘s favorite. It will set off your taste buds.

Full Tray of Shrimp Creole -, Stewed tomatoes with herbs and spices, simmer all day it’s a little zesty with shrimp. It’s the Chef‘s favorite. I will set off your taste buds.

Full Tray of Crawfish Étouffée - (Pronounced Ay-too-Fay) A French word that means smothered.  A succulent, tangy, sauce. The roux is seasoned to perfection. Crawfish tail meat is added. and smothered over rice. This is a very classic Cajun dish

Full Tray of Shrimp Étouffée-  Shrimp is added to the same sauce we use for the crawfish Etouffee. 

1/2 Trays, Chicken is added to the same sauce we use for the crawfish Etouffee. 

Full Tray of Oxtails - Slow Braised making the tails super tender, fall off the bone delicious.  

Full Tray of Chicken Fricassee - (Pronounced Chik-uhn frik-uh-see) Associated with Cajun cooking, Similar to stewed chicken.

Full Tray of Garlic Noodles - Spaghetti Noodles tossed in our in house Creole Garlic Sauce. Add Shrimp $75.00 Add Chicken $50 

Full Tray of Mac & Cheese - 6 Cheese Macaroni 

Full Tray of Collards with Smoke Turkey -

Full Tray of Stewed Cabbage with Smoked Turkey -

Full Tray of String Beans with Smoked Turkey

Full Tray of Succotash -  This dish is from the American Indians  which referred  to it as a simmering pot of corn to which other ingredients are added. Add shrimp $50.00

1 Gallon - Gumbo Yaya was created by Chef Paul Prudhomme. It's one of the most iconic dishes of New Orleans cuisine. It's a chicken base Gumbo with made in-house smoked turkey & chicken sausages. Also added chicken thigh meat.

1 Gallon - Gumbo is like a stew or a thick soup made with a roux. For this Gumbo we use a dark roux. Season with Creole herbs and spices. We add shrimp, crab, and chicken thigh meat. Also added our made in house chicken and beef hot sausage & smoked sausage. Eat this one and you think you are in New Orleans.sausage.

1 Gallon - The word "gumbo" comes from the West African word ki ngombo, which means "okra" this was the first Gumbo in Louisiana. West  African slaves bought okra from their native land to southern Louisiana

1 Gallon,  The same delicious broth we serve our gumbo with. All you have to do is add your favorite proteins. 

Full tray of Peach Cobbler

Full Tray of Bread Pudding - Our bread pudding has a twist to it, Lets see if you can figure it out? But I will tell you we soak our raisins in Jack Daniel for 24 hours. Of course the alcohol is cooked out. A Must Try   

5 pounda, Hot or Mild 

5 pound, Hot or Mild 

5 pounds,  Hot or Mild 

5 Pounds, A mix of Beef & Pork. Hot or Mild 

3 Pounds, Cajun pork Boudin. 

3 Pounds 

2 Pounds, Smoked Slow with pecan wood & sugar cane 

2 Pounds. Smoked Slow with pecan wood & sugar cane. 

2 Pounds. Smoked Slow with pecan wood & sugar cane.

1 Pound, Smoked for 14 hours  low & slow With Pecan wood & sugar cane. We only use beef middle casing for authentic Andouille

1 Pound, Smoked for 14 hours  low & slow With Pecan wood & sugar cane. We only use beef middle casing for authentic Andouille