Finger Food Hors D'oeuvre for 200

Mozzarella sticks and pizza bagels.

Hotpockets cut in 1/4s

Crawfish pies in mini phyllo shells
Rib roast with pistolette Rolls
Fresh and/or grilled veggies
Cheese dish
Cream cheese stuffed jalapeño peppers

quote:

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How is cut up boudin more grown up than cocktail smokies?

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Let's just say I wouldn't come to a Food & Drink board soliciting "hors d'oeuvre advice" and take cocktail smokies seriously. Did I mention "Local Flavor" is a bonus?

I gather you are the king of meats from your sig quote. An adult alternative to your cocktail smokies might be "smoked sausage on and apple slice topped with mango chutney chili sauce".

I'm still listening.

Look on page 8 of this thread for a recipe and photo of shrimp and andouille muffin cakes.

LINK

You have to make a lot of them for 200, but they are worth it. They can be made ahead, refrigerated and reheated easily. I've even baked them, frozen them and reheated them. They're fine rewarmed and even at room temp. People have just loved these.

Do you need a warm or cold item?

You could cook shelled shrimp in a bbq based sauce like Emeril's recipe, for example. Take one shrimp and put it in one of the warmed phyllo cups, which would be a little like eating the bbq shrimp with French bread if you get my drift.

You could do something similar with shrimp tossed in a remoulaude sauce.

You could take some andouille, cut it in bite sized pieces, brown it and drain a bit. Then, after cooled, get some puff pastry, roll it out thinner than it is. Roll it around the andouille, bake it, put toothpicks in each one and serve with some various mustards or nothing at all. We do some "pigs in a blanket" with good sausage or andouille and puff pastry. People will eat them up.

You can made a chunky (seafood chunks) crab, shrimp and/or crawfish stuffing for mushrooms and bake them in a butter/wine/sherry or brandy mixture.

You could marinate crabclaws, drain and serve. My Mom did a few pounds, last night for a party and they were eaten in about 10 minutes. Very easy for a large group.

Mini crab/shrimp or crawfish cakes can be made ahead and rewarmed in the oven. I'd offer a remoulaude sauce, white or red or Cousin's Creole Tomato dressing which I use for the shrimp and andouille muffin cakes.

The crawfish pies in phyllo dough was suggested above.

Hard boiled eggs stuffed with shrimp remoulaude.

Mini brochettes-shrimp wrapped on bacon on toothpicks or shrimp and an andouille slice, together.

Shrimp dip in a phyllo cup with a small whole shrimp on top.

Mini-muffs or roast beast poboyettes using pistolettes.

You're very welcome. Those shrimp and andouille cakes have the wow factor.

I'd like to know what you end of doing. I have to make some HDVs for a big party in a few weeks.

Bake a few before you complete the mixing to make sure you have the texture you want. Took me awhile to get what I wanted.