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Jambalaya catering - metairie
Posted by finfeathersport on 3/17/15 at 9:25 pm00
I need to put together a lunch for a job site in Metairie. Around 40-50 people nothing elaborate ... Was thinking jambalaya plates.. Anyone recommend someone?
re: Jambalaya catering - metairiePosted by Lester Earl on 3/17/15 at 9:29 pm to finfeathersport
Messina's catering
re: Jambalaya catering - metairiePosted by SerenityNow on 3/17/15 at 9:35 pm to Lester Earl
Clesi's Catering. He also just opened his own place on banks st in mid city. Good dude
re: Jambalaya catering - metairiePosted by LSUsmartass on 3/17/15 at 9:50 pm to finfeathersport
You can't cook jambalaya for 40-50 people?
re: Jambalaya catering - metairiePosted by Lambdatiger1989 on 3/18/15 at 5:35 am to finfeathersport
Cook Me Somethin Mister. Talk to Kristen
re: Jambalaya catering - metairiePosted by CHEDBALLZ on 3/18/15 at 5:44 am to finfeathersport
From Raceland but he'll go to Metairie. Bayou Fire Foods is the name.
Contact me for his info.
<<< td at gmail dot com
Contact me for his info.
<<< td at gmail dot com
re: Jambalaya catering - metairiePosted by Napoleon on 3/18/15 at 6:23 am to finfeathersport
always used either LaBella's or Messina's catering. both in south Kenner.
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re: Jambalaya catering - metairiePosted by LSUsmartass on 3/18/15 at 9:15 pm to Btrtigerfan
Actually, I find it's much easier to cook a full batch in a 20 gallon pot than a 12 quart dutch oven
re: Jambalaya catering - metairiePosted by Btrtigerfan on 3/18/15 at 10:03 pm to LSUsmartass
quote:
Actually, I find it's much easier to cook a full batch in a 20 gallon pot than a 12 quart dutch oven
It is. I agree.
re: Jambalaya catering - metairiePosted by pochejp on 3/19/15 at 8:32 am to LSUsmartass
quote:
Actually, I find it's much easier to cook a full batch in a 20 gallon pot than a 12 quart dutch oven
Really?
re: Jambalaya catering - metairiePosted by magildachunks on 3/19/15 at 8:56 am to pochejp
quote:
Really
Much easier to cook in bulk.
Scaling up a recipe is easy, scaling down one is a bitch and a big trial and error job.
re: Jambalaya catering - metairiePosted by pochejp on 3/19/15 at 12:26 pm to magildachunks
quote:
quote:
Really
Much easier to cook in bulk.
Scaling up a recipe is easy, scaling down one is a bitch and a big trial and error job.
Ahh. OK.
re: Jambalaya catering - metairiePosted by LSUsmartass on 3/19/15 at 12:29 pm to pochejp
I also think cooking in a round bottom vs flat bottom has a lot to do with it
This post was edited on 3/19 at 1:37 pm
re: Jambalaya catering - metairiePosted by Jambo on 3/19/15 at 1:36 pm to LSUsmartass
quote:
I also thing cooking in a round bottom vs flat bottom has a lot to do with it
Yep. it's easier to move the bottom around, faster to heat up that sweet spot, and easier to keep flipping and cutting your jambo vs leaving ruts in the flat bottom.
re: Jambalaya catering - metairiePosted by LSUsmartass on 3/19/15 at 1:37 pm to Jambo
Jambo, you ever cook in any of the larger jambo cook-offs around the area?
re: Jambalaya catering - metairiePosted by Jambo on 3/19/15 at 4:22 pm to LSUsmartass
quote:
Jambo, you ever cook in any of the larger jambo cook-offs around the area?
Nah.. Just paid gigs or Philanthropy.
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