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Jambalaya catering - metairie
Posted on 3/17/15 at 9:25 pm
Posted on 3/17/15 at 9:25 pm
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?
5
Posted on 3/17/15 at 9:29 pm to finfeathersport
Messina's catering
Posted 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
Posted on 3/17/15 at 9:50 pm to finfeathersport
You can't cook jambalaya for 40-50 people?
Posted on 3/18/15 at 5:35 am to finfeathersport
Cook Me Somethin Mister. Talk to Kristen
Posted 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
Posted on 3/18/15 at 6:23 am to finfeathersport
always used either LaBella's or Messina's catering. both in south Kenner.
Posted on 3/18/15 at 6:49 am to Napoleon
Rouses does pans of jamb.
Posted on 3/18/15 at 6:49 am to Napoleon
Rouses does pans of jamb.
Posted on 3/18/15 at 6:54 am to Napoleon
quote:
always used either LaBella's
Don't recall their jamb but they do a solid job. Wish they were still on Vets.
Posted 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 
Posted on 3/18/15 at 9:15 pm to Jambo
Jambo 
Posted 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.
Posted 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?
Posted 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.
Posted 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.
Posted 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 3/19/15 at 1:37 pm
Posted 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.
Posted 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?
Posted 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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