The Big Easy Catering Company
Santa Barbara, CA 93101
ph: 805 682-8476
Services
A Caribbean Buffet
Dave’s Famous Island Salsa – A chunky salsa with mango, papaya, kiwi, pineapple, Serrano chiles and more. Served with corn tortilla scoops (also excellent with Jerk Chicken).
Caribbean Roasted Pork - Seasoned pork loin slow roasted to perfection with a rum, brown sugar & lime sauce.
Jamaican Jerk Chicken - Plump chicken breasts baked in a sweet, spicy and smoky glaze.
Island Black Beans – Simmered with red & green peppers, onions, cumin, mild chili powder and a splash of red wine vinegar for a zip.
Caribbean Rice Salad – A tasty combination of rice, red & yellow bell peppers, onions and spices, tossed in a light, tangy dressing.
Island Salad – Mixed baby greens with a tangy dressing.
Mini-Muffins – Banana, Spice & Corn.
A few Cajun/Creole Entree ideas
Creole Pan Roasted Cornish Game Hens with Autumn Fruits - Rock Cornish Game Hens are marinated with extra virgin olive oil, red wine vinegar, green olives, capers, white wine and Creole spices, then pan roasted with dried apricots and plums. This is an elegant, truly New Orleans
– style entree.
Cajun Roasted Pork - Tender Creole seasoned pork loin slow roasted to perfection and served with spicy pan sauce.
Crawfish Etoufee – Seasoned Bayou crawfish tails are “smothered” in a creamy sauce with green bell peppers, onions, celery and plenty of Creole spices and served over rice.
Chicken, tasso ham and sausage Jambalaya – The name Jambalaya originates from the French “Jambon” for ham, the Acadian (Cajun) a’la and the African “ya” for rice. This is a highly seasoned and boldly flavored Creole tomato based dish with chicken, ham and smoked sausage. (also available in vegetarian)
Seafood and Andouille smoked sausage file Gumbo – This is our five time blue ribbon award winning Gumbo with an African/Caribbean twist. Shrimp, fish and Andouille smoked sausage are simmered together with just the right amount of Cajun spices and finished with File powder to create a rich Gumbo you’ll never forget.
New Orleans Red Beans and Rice – A Louisiana
Tradition. Red Beans are simmered slowly in a cast iron pot with smoked ham hocks, Andouille sausage and Creole spices, served over a bed of steaming rice.
Shrimp Creole – A savory stew of large gulf shrimp, celery, onion, bell peppers and Creole tomatoes, melded with three types of pepper (cayenne, white and black), garlic, thyme and sweet basil served over rice.
Crawfish Boil – Unique and entertaining. Live crawfish are boiled with corn on the cob, potatoes, onions and garlic in spicy water and dumped out steaming onto your picnic table. This is a peel and eat treat!
Louisiana
Bread Pudding – Made with raisins, pecans and lots of cinnamon. Can be served with a whiskey sauce glaze.
Pecan Praline bars – A buttery crust topped with a pecan pie style filling and cut into bite size squares.MENU IDEASMENU #1 (ITALIAN)
CHICKEN PICATTA OR CHICKEN PARMESAN
FETTUCINE ALFREDO
CAESAR OR SANTA BARBARA
SALAD
ITALIAN GARLIC BREAD
MENU #2 (PACIFIC)
TERIYAKI CHICKEN BREAST
ISLAND FRIED RICE
MANDARIN SALAD, MAUI
ONION DRESSING
KING’S HAWAIIAN BREAD
MENU #3 (CARIBBEAN)
JAMAICAN JERK CHICKEN BREAST OR
ROASTED CALYPSO PORK LOIN
BLACK BEAN & RICE SALAD (HOT OR COLD)
CRISP SALAD, ISLAND
VINAIGRETTE
FLAT BREAD OR GARLIC BREAD
MENU #4 (CAJUN/CREOLE)
CAJUN CHICKEN BREAST
OR ROASTED CAJUN PORK LOIN
VEGETARIAN JAMBALAYA
CREOLE CAESAR SALAD
CORNBREAD & BUTTER
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The Big Easy Catering Company
Santa Barbara, CA 93101
ph: 805 682-8476
