Cajun Cuisine

Cajun Cuisine

Whether it’s Carne Asada and assorted Empanadas from Mexico, Jerk Chicken and Curried Red Snapper from Jamaica or just a good old American ball park menu with Jumbo Smoked Sausage and Corn Dogs, our culinary staff strives to bring you authentic recipes from around the world.  This month we’re going to focus on all things Cajun …

It’s summer, it’s hot. And New York is not built for heat. Forget Florida with their wussy air conditioning. We’re thinking New Orleans.  New Orleans in summer is Street Car Named Desire hot.  And while that might be a tragedy, if you try our Cajun menu at your next summer event, it won’t  be!

While Cajun cuisine developed in the South, it actually originated in the north but more north than current day USA.  It came from Acadian immigrants who migrated from France in the 1600’s creating a settlement called Acadia in Nova Scotia.  In the 1870’s, they were forced to leave Canada, as a victims of the war between Britain and France, so what Canada lost, we gained.

Inspired by rural French cooking, Cajun cuisine has developed based from the idea of living off the land. The traditional peasant-style recipes of the French countryside, usually meat and vegetables cooked with a thick sauce in a single pot, were adapted to include what the Acadians could catch or gather from both the land and sea. It is known for both it’s spiciness (onion, celery, and green bell pepper  are key flavors) and its ability to fill up you!

Cajun Cuisine

A taste of New Orleans

New Orleans Crab Dip appetizer

(lump crab in a Dijon mustard sauce in crispy endive cups)

Mini steak and shrimp po boys

(mini brioche rolls topped with Cajun steak or popcorn shrimp

Creole style jambalaya

(tender chicken, juicy shrimp and spicy andouille sausage blended to perfection)

Blackened voodoo beef

(flank steak seared and braised in dark beer till it falls apart at the touch)

Gumbo style chicken creole

(seared chicken breast with tomato and mushroom in a spicy creole sauce

Dirty rice

(long grain rice cooked in Cajun spices with chicken livers and ground sausage)

Maque choux

(grilled sweet corn with peppers and onions in a spicy tomato thyme sauce)

Fresh fruit with honey lime dressing

(berries, kiwi, and apples with chopped mint seasoned with fresh honey and lime)

French quarter beignets

(Tender fluffy pastry with powdered sugar)

Why not try a Cajun theme at your next event? Or better yet run away to New Orleans!

Remember, our Catering Managers are happy to work with you to create a menu to fit the needs of your company and clients for any event.

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We are catering hot and cold individual meals to NYC Hospitals and, wherever needed, throughout NYC for our "Front Line Pandemic Heroes".


Please refer to our Box Lunch Menu to decide what you would like to be included in the meal. This will determine the cost.

Due to reduced staff, we ask that you keep the selections to a minimum, such as 4 types of sandwiches, 2 types of salads, for ease of preparation.

All cold meals are bagged & labeled individually with packaged condiments, utensils and an alcohol based Handi wipe.


Please call or email us for the Hot Plate selections.

Due to the pandemic, when we have finished preparing our catering each day, we are closing. If you phone when we are closed, your message will be retrieved promptly at 5:00 am the next business day (Monday-Friday). If you want a quicker response please email.  If it is an actual emergency, please text or call my cell # 917 597 0363.

Thank you,

Peter Semetis