Catering in
Baton Rouge
Randy Montalbano’s Seafood and Catering
Catering, onsite crawfish boils, and sandwich shop with items such as boiled shrimp poboys on fresh bread. Full service seafood market. Serving boiled seafood daily.
Culinary Productions Catering and Event Planning
Specializing in contemporary Creole cuisine and the incorporation of indigenous organic products. Full service catering for your events, including corporate, aviation, and weddings.
Cajun Flavors
Catering to customers in the Baton Rouge and Denham Springs areas with authentic prepared Cajun food, prepared with the idea that the finished product is just as good as you would cook at home. Also, ordering that can be delivered to you at home or work.
Courtlands
Catering
Provides on and off-site catering services for hundreds of clients,
ranging from the State Capitol and Governor’s Mansion to Corporate
luncheon events, private parties and receptions.
Podnuh's
Good barbeque for over 30 years. Smoked meats, tangy homemade barbecue sauce and their famous pit smoked beans. Catering services available, or eat in.
Dillon-Poche Catering
Caterer offers complete off-site catering for
local events as well as out-of-town functions with two mobile catering
trucks fully equipped for cooking at any location.
 White
Oak Plantation
Chef John Folse and Company
Weddings, corporate events, seminars and meetings,
public events, personal functions and picnics. Offsite catering is also available.
Opened to the public to celebrate Easter, Mother's Day, Father's
Day and Thanksgiving with dining featuring traditional favorites
of the period and popular dishes from our Louisiana heritage.
Bonanno's
Fine Catering
Catering services for any event from weddings and receptions, to
corporate gatherings, to any type of party or celebration. Bonanno's
also teaches cooking classes and provides private chef services
for busy people who may not have the time to prepare healthy, tasty
meals.
Mount Hope Plantation, LLC.
One of the two surviving antebellum homes in Baton Rouge, and available for your wedding ceremony or reception, tea party, rehearsal dinner, luncheon, or any other special event.
. Rudy Le Blanc
This page is dedicated to our
dear friend, the late Rudy Le Blanc, a professional Caterer in Baton
Rouge for many years. Rudy is pictured here proudly displaying his
delicious shrimp mold (see the recipe below). Rudy's family published
the "LeBLANC FAMILY FAVORITES" cookbook - recipe book in 1991. Le Bon Temp Roulette!
__________________________________
Dovea Lafield's Shrimp
Moud (Rudy's relative - from the LeBLANC FAMILY RECIPE BOOK)
Shrimp Mold
1 can tomato soup
1 (3 oz.) pkg. cream cheese
1 envelope Knox gelatin
1-1/2 lb. shrimp, boiled
3/4 C finely chopped celery
3/4 C finely chopped green onions
1C mayonnaise
Salt & black pepper to taste
Garlic powder to taste
1/2 Black Olive - added by Rudy as the eye of the fish
In a saucepan mix tomato soup, cream cheese, and gelatin. Heat until
well mixed. cool and set aside. If shrimp are large, cut into small
pieces. Combine celery, green onions, mayonnaise, and shrimp. Add
salt, black pepper, cayenne pepper and garlic powder to taste. Mix
shrimp mixture an gelatin mixture. Pour into a mold (Rudy uses a
fish mold). Refrigerate for several hours. Arrange in a large platter
or plate garnished with lettuce an parsley. Put a black olive half
for the eye. Serve with snack crackers or Fritos.
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