Baton Rouge Menus - Restaurants, Recipes, Catering and Nightlife in Baton Rouge, Louisiana

Catering in Baton Rouge

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!

Dillon-Poche Catering
275 RIVER RD S BATON ROUGE, LA 70802 225-383-0688
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
17660 GEORGE O'NEAL RD BATON ROUGE, LA 70817 225-751-1882
Weddings, corporate events, seminars & meetings, public events, personal functions & picnics.

Offsite catering is also available. Opens to the public to celebrate Easter, Mother's Day, Father's Day and Thanksgiving with dining that features the 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.
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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.