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Entrees from the Kat's Jazz Kitchen |
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Crawfish Etouffeé
“Cest Bon Touffee” means “as good as it gets.” Louisiana crawfish smothered down in a multitude of vegetables and spices is the flavor extended throughout the rich roux gravy they are cooked in. Not only is this dish a banquet of flavors, it is a money maker as well. Crawfish meat makes up 24% of the total weight of this product and that, along with its delicious flavor, will keep customers coming back for more.
Packaged in a cryovac bag for optimum freshness. |
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Red Beans & Andouille
In Louisiana, red beans, rice and sausage are as common on Monday as the New Orleans Jazz Brunch is on Sunday. Our red beans are simmered with sautéed onion, celery, bell pepper, garlic and diced andouille sausage for the perfect smoked flavor. Seasonings including salt, thyme, bay leaf and cayenne pepper complete this fabulous dish. Just ladle it over steamed white rice for the perfect entrée.
While Cajun cooking is often thought of as being very spicy, red beans are prepared on the mild side and are usually served with a bottle of hot sauce nearby.
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Shrimp Creole
Kat’s Jazz’s “Shrimp Creole” is slow simmered with herbs and spices, tomatoes, onion, celery and bell pepper, the way it’s done down on the bayou. “Shrimp Creole” can be served the traditional Louisiana way, over rice, looks great on a buffet line, makes a wonderful pasta dish or a unique presentation when served over your own grilled fish.
Packaged in a cryovac bag for optimum freshness. |
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Jambalaya
with Chicken & Sausage
Jambalaya has become the best-known rice dish in America. Chicken meat and sausage are added to onions, bell pepper, celery and garlic which are cooked with rice and the perfect Cajun spices to give the underlying flavor of this delicious “Jambalaya.” This tasty dish can stand alone as a complete meal.
Packaged in a cryovac bag for optimum freshness. |
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