Crazy Creole Catering

---

Every Season we have live crawfish, we get them in liver every Saturday. We also boil them New Orlean Style, you also can add Garlic Creole Butter & all da Fixins, with any spice level you want.  We offer  Boiled Crawfish everyday the price changes weekly.

2/24/2025                          Per Pound $17.00

1/2 Tray, (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, shrimp, and three types of sausages.

1/2 Tray,  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.

1/2 Tray, 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.

1/2 Tray, 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.

1/2 Tray,  (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

1/2 Tray, 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. 

coming soon 

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 name "gumbo z'herbes" is a Creole contraction of the French phrase "gumbo aux herbes," which means "gumbo of greens". we use 13 different greens in honor of the 12 apostles and Jesus. Some say that the number of greens in the gumbo should be odd to bring you good luck and that each green represents a new friend to be made in the coming year.  It can be a vegan dish or you can add seafood & sausages.  

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

1/2 Tray - 6 Cheese Macaroni 

you also can have it Vegan Style

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

1/2 Tray

1/2 Tray