Crawfish! YUM!Aurora Catering's

Cajun Entrees - Titles & Descriptions

(Just click on a title and the link will bring you to the description)

Alligator Sauce Picquante
Beef Steak Stroganoff
Braised Beef Strips
Braised Beef Strips with Wild Rice
Braised Chicken Breast with Spanish Rice
Bronzed Catfish
Bronzed Chicken Breast
Chandelier Islands of Crabmeat
Charbroiled Filet Mignon
Chicken and Sausage Jambalaya
Chicken and Sausage Sauce Picquante
Chicken Parmesan
Cochon Du Lait (Roast Suckling Pig)
Crawfish Etouffee
Crawfish Etouffee with Chicken Stock Rice
Crawfish Nets
Crawfish Pie
Crawfish Rotini
Creole Jambalaya
Flounder Stuffed with Crabmeat Dressing
Fried Gulf Shrimp
Golden Fried Fish
Golden Fried Oysters
Grilled Andouille Sausage
Grilled Chicken Breast
Grilled Fresh Fish
Grilled Hawaiian Chicken
Hawaiian BBQ Style Chicken
Herbal Chicken Pasta
Herbal Crawfish with Rainbow Rotini
Herbal Shrimp with Tri-Color Rotini
Lasagna
Medallions au Vin Rouge et Champignons
Mini Meatballs and Sausage in Sicilian Gravy
Mixed Grill Kabob
Mushroom Triangolis with Crabmeat
New York Strip
Pasta Ecrevisse
Pesto Vermicelli with Shrimp and Oysters
Pork Loin Saint Laurent
Pork Medallions with Mushroom Sauce
Pork Tenderloins
Prime Rib with Au Jus
Prime Rib with Yorkshire Pudding
Red Beans and Rice with Smoked Sausage
Roast Turkey Breasts
Roasted Acorn Squash with Pork and Apple Stuffing
Roasted Boneless Turkey
Roasted Turkey
Shrimp Breaux Bridge
Shrimp Creole and Chicken Stock Rice
Shrimp Etouffee with Chicken Stock Rice
Shrimp Fettucini with Mushrooms
Shrimp Linguini
Shrimp Thermidor with Vol-Au-Vent Shell
Sliced Honey Baked Ham
Smoke/Roast Beef
Smoke/Roast Chicken
Smoke/Roast Ducklings
Smoked Bar-B-Que Pork Ribs
Smothered Pork Chops
Southern Fried Chicken
Southern Fried Delta Catfish
Standing Prime Rib with Au Jus Gravy
Stuffed Catfish with Spinach Soufflé
The Custom House
Tornadoes Nicoise
Twice Cooked Duck
Whole Filet Mignon

Alligator Sauce Picquante
Alligators are no longer endangered in Louisiana, so before they eat you, you
can eat them. Our recipe for alligator sauce picquante was awarded 2nd place at
the International Alligator Festival in Franklin, Louisiana.

Beef Steak Stroganoff
Tender strips of choice beef sirloin are braised with mushrooms and onions.
The beef is slow simmered in our rich au jus and Creole dark roux, just before
serving we add mountains of sour cream, curly fettuccine, and cream sherry.

Braised Beef Strips
We take strips of beef and remove all fat then marinade them in select
seasonings and blush wine. The beef is braised with onion wedges and bell
pepper straps.

Braised Beef Strips with Wild Rice
We take strips of beef and remove all fat then marinade them in select
seasonings and blush wine. The beef is braised with onion wedges and bell
pepper straps. We serve our beef strips over a bed of wild rice.

Braised Chicken Breast with Spanish Rice
Tender strips of marinated chicken breast are braised with onion wedges and
green pepper straps. We serve our chicken strips over a bed of Spanish
flavored long grain rice.

Bronzed Catfish
Catfish fillets are dusted with our bronze seasonings then broiled to
a beautiful copper color.

Bronzed Chicken Breast
Our skinless chicken breast are deboned to remove both sides of the breast meat
in one piece, the breast are dusted with our bronze seasonings then grilled on
our flattop to a beautiful bronze hue.

Chandelier Islands of Crabmeat
Sweet crab clawmeat and heavy whipping cream are the basis for our favorite
crab dish. We reduce the cream then add our seafood stock, white and cayenne
peppers Creole season the dish. A freshly baked vol-au-vent shell is served
as the island for display.

Charbroiled Filet Mignon
We marinate our 8 ounce filets in sake, mushroom soy and scotch to give the
choicest cut of beef our distinct style. The filets are then charbroiled on
our pit to give them that great charcoal flavor.

Chicken and Sausage Jambalaya
Boneless chicken meat and two kinds of smoked sausage are cooked with onions,
celery, and bell peppers to a deep brown color, then simmered in our Cajun
seasoned stock, after which the rice is added and steamed to absorb all the
South Louisiana flavors. We are the 1983 and 85 World Champions mini Jambalaya
cooks from the Jambalaya Festival in Gonzales.

Chicken and Sausage Sauce Picquante
We start our sauce picquante with a light roux then sauté` onions, bell peppers
and celery. We use only boneless chicken with both a mild smoked pork sausage
and our hot smoked beef sausage. The sauce picquante is well seasoned and took
2nd place honors at the Kinder Sauce Picquante Festival. Ou Oui, Cher!

Chicken Parmesan
Fresh chicken breast are smothered in our Marinara sauce and covered with a
healthy bed of mozzarella cheese and of course, parmesan!

Cochon Du Lait (Roast Suckling Pig)
A true Cajun delicacy, a young pig stuffed with garlic and shallots, then slow
roasted in our pit and done to perfection. We are very proud of our third
place finish in the 1988 Louisiana Bar-B-Que Championships for the "Whole Hog"
division.

Crawfish Etouffee
Crawfish tails are slow cooked with Creole seasonings, cayenne, and crawfish
fat to make one of South Louisiana's most sought after dishes.

Crawfish Etouffee with Chicken Stock Rice
Crawfish tails are slow cooked with Creole Seasonings, cayenne, and crawfish
fat to make one of South Louisiana's most sought after dishes. Our etouffee
is served over a bed of chicken stock rice seasoned with fresh parsley.

Crawfish Nets
We over flow a flaky golden brown puff pastry shell with a rich and creamy
crawfish filling. The recipe won first place in the 1987 Times Picayune
Cookbook contest.

Crawfish Pie
Crawfish are simmered in a zesty sauce then stuffed in a Natchoes pie crust
then deep fried in peanut oil.

Crawfish Rotini
We boil rainbow rotini (white, spinach, and tomato corkscrew pasta) until it is
"al dente" then combine it with a spicy heavy cream reduction and Louisiana's
favorite crustacean, the crawfish.

Creole Jambalaya
Fresh shrimp and crabmeat are the basis for our seafood jambalaya. We take
fresh onions, bell peppers and celery and sauté' them down with Creole
seasonings. We get our rich red color from our liberal use of Creole
tomatoes. We have been very fortunate to take 1ST Place in the Lafitte
Seafood Festival in 1989 for our seafood jambalaya.

Flounder Stuffed with Crabmeat Dressing
Semi boneless flounder filets are brushed with seasoned olive oil then
stuffed with our homemade crabmeat dressing. The flounders are slow
baked for tenderness. You may have seen us on New Orleans Cable Access
Channel demonstrating the recipe.

Fried Gulf Shrimp
We select only the finest Louisiana Gulf Shrimp and lightly batter them with
our special blend of Cajun seasonings and corn flour. We deep fry the shrimp
in peanut oil to a golden brown.

Golden Fried Fish
Cajuns have long been known for their fried fish batters and our Chef's blend
of seasonings and batter produce a golden crisp crust coating a tender filet of
fresh fish.

Golden Fried Oysters
Fresh Louisiana oysters are dusted in our corn and white flour mixture and
deep fried in pure peanut oil until they are golden brown. Our batter is
seasoned with granulated garlic, white pepper, cayenne pepper, salt and parsley.
Ooooui Weee, Cher!

Grilled Andouille Sausage
LaPlace Louisiana just west of New Orleans is the Capital of the World for that
ham filled smoked sausage called Andouille. We grill our Andouille and serve
it with bell peppers and onions.

Grilled Chicken Breast
We take a boneless/skinless breast of chicken and marinate it in our house
seasonings, olive oil, tarragon vinegar and parsley then grill it over an open
fire.

Grilled Fresh Fish
We purchase only the freshest of gulf fish from our many suppliers, depending
on the season, we look to acquire such unique fish as shark, amberjack, tuna,
puppy drum, and sword fish. The fish are expertly filleted then dusted with
seasonings and grilled on our charbroiler.

Grilled Hawaiian Chicken
A boneless and skinless chicken breast is marinated in Hawaiian seasonings then
grilled on our charbroiler, topped with sweet and sour pineapple sauce.

Hawaiian BBQ Style Chicken
We marinate young chickens in brown sugar and vinegar then they are roasted in
our pit with banana leafs and our homemade Hawaiian BBQ Sauce.

Herbal Chicken Pasta
First we use skinless-boneless chicken and sauté them in extra virgin olive
oil with plenty of onions, bell peppers and celery. We then fold in rainbow
rotini pasta, with fresh basil, oregano, and thyme. Mounds of pecans and
ROMANO cheese finish the dish.

Herbal Crawfish with Rainbow Rotini
Louisiana's favorite crustacean is simmered in extra virgin olive oil,
onions, celery, and bell peppers. We season with fresh basil, thyme, and
oregano. Rainbow rotini is folded in with roasted pecans and grated romano
cheese. This is a "HeartHealthy" dish with obvious Creole influences.

Herbal Shrimp with Tri-Color Rotini
Fresh gulf shrimp are simmered in extra virgin olive oil with onions,
bell peppers and celery. The shrimp are seasoned with garlic, sweet basil,
oregano and thyme. The dish is completed with our tri-color rotini pasta,
pecans and romano cheese.

Lasagna
We simmer lean ground beef with Italian seasonings and red wine as our filling
for this most famous Sicilian dish. We layer our baking pans with pasta,
mozzarella, ricotta, romano cheeses. The secret to our lasagna is just a hint
of eggplant to give our creation flavor and juiciness!

Medallions au Vin Rouge et Champignons
Filet mignon medallions marinated in Bordeaux and shiitake mushrooms,
then sautéed with herbed olive oil and topped with oven roasted sesame seeds.

Mini Meatballs and Sausage in Sicilian Gravy
We sauté plenty of onions, celery, and bell peppers and add a rich tomato paste
and selected Italian seasonings, we then fold in bite sized meatballs and a
mild Italian sausage and slow simmer them in our spicy Sicilian gravy. The
secret to our thick gravy is the addition of eggplant which has been sautéed in
olive oil and a little sugar. The meatballs and sausage are served over
vermicelli (an angel hair pasta).

Mixed Grill Kabob
We choose tender beef, breast of chicken and fresh pork tenderloins and
marinade them with select seasonings. Then we skewer the cubed meat with
onion wedges, bell pepper straps and cherry tomatoes, for a colorful mixed
grill kabob.

Mushroom Triangolis with Crabmeat
These are large triangles of pasta stuffed with mushrooms sautéed in butter,
wine and cheese, then sent swimming in a cream reduction with white crabmeat.

New York Strip
Twelve ounces of the very best deboned sirloin, charbroiled to perfection and
served with Yorkshire pudding.

Pasta Ecrevisse
Tender tails of South Louisiana seasoned crawfish sautéed with herbed olive
oil, crawfish stock, fresh spinach, diced skinned tomatoes and black olives;
served over bow tie pasta and freshly grated romano cheese.

Pesto Vermicelli with Shrimp and Oysters
South Louisiana produces the finest oysters and shrimp in the World. Both
are featured in this dish along with our homemade pesto sauce, vermicelli
pasta cooked "al dente", and mounds of Romano cheese.

Pork Loin Saint Laurent
Our boneless pork loin is stuffed with fresh garlic and shallots, then
marinated in extra virgin olive oil and teriyaki soy sauce. We lightly grill
the pork loin on the charbroiler then slow roast the meat to insure a juicy
tender cut of pork. We serve the loin sliced with our homemade tomato chutney.

Pork Medallions with Mushroom Sauce
Our pork medallions are browned in extra virgin olive oil then simmered with
onions and mushrooms until tender. Our homemade mushroom sauce is the
perfect complement to this elegant dish.

Pork Tenderloins
Medallions of pork tenderloin are sautéed in a dill and garlic olive oil, then
finished with a brandy, Creole mustard and mushroom heavy cream sauce.

Prime Rib with Au Jus
We slow roast a boneless eye of the rib with selected seasonings, then take the
drippings and add fresh mushrooms and a dark roux to make a rich au jus.

Prime Rib with Yorkshire Pudding
We slow roast a boneless eye of the rib with selected seasonings, then take the
drippings and add fresh mushrooms and a dark roux to make a rich au jus. Fresh
Yorkshire pudding is the perfect side dish to absorb all of the juices.

Red Beans and Rice with Smoked Sausage
We cook our red beans in the traditional way, that is, we soak them over night
with onions, celery, bell peppers and South Louisiana seasonings so they can
absorb all of the rich flavors. The red beans are slow cooked to a creamy
smoothness with ham seasonings and two kinds of smoked sausage.

Roast Turkey Breasts
Boneless turkey breasts are slow roasted with turkey stock and aromatic herbs
and vegetables. The breasts are sliced for ease of serving and display.

Roasted Acorn Squash with Pork and Apple Stuffing
Tender strips of pork loin are marinated in ginger and Louisiana's own brown
sugar then simmered in butter, apples and pecans. This rich stuffing is
the filling of a slow roasted acorn squash.

Roasted Boneless Turkey
Our turkey is completely deboned and assembled back into the breast chamber.
We slow roast the bird and baste it in it's own juices. This is a truly
great display centerpiece.


Roasted Turkey

We select 12-14 lb. large breasted turkeys and slow roast them to perfection
with our Cajun seasonings, cream sherry, and onion marinade.

Shrimp Breaux Bridge
Fresh Gulf shrimp are sautéed in extra virgin olive oil and smothered in
spinach, black olives and tomato filets, with Italian seasonings of fresh
garlic and sweet basil.

Shrimp Creole and Chicken Stock Rice
Gulf shrimp and smoked sausage are simmered in a spicy Creole sauce choked
full of tomatoes, celery, onions, and bell peppers. We serve our shrimp Creole
over a bed of our chicken stock rice.

Shrimp Etouffee with Chicken Stock Rice
Fresh Gulf Shrimp are sautéed with Creole seasonings and smothered in a
medium light roux. Blush wine and shallots give our etouffee it's distinctive
flavor. We serve the etouffee with Louisiana long grain rice cooked in
chicken stock.

Shrimp Fettucini with Mushrooms
Gulf shrimp and fresh mushrooms are sautéed with fettucini boiled "al dente"
and coated in a cream and romano cheese sauce. Our Cajun seasoning makes this
Italian dish unique.

Shrimp Linguini
Fresh Gulf shrimp are sautéed with tender linguini noodles boiled "al dente`"
then smothered with shrimp stock and our rich heavy cream reduction. We add
just a hint of South Louisiana seasonings to remind the shrimp where they came
from.

Shrimp Thermidor with Vol-Au-Vent Shell
Fresh Gulf shrimp are simmered with tomatoes, heavy cream and sherry.
Our seafood stock really makes this entree a rich and elegant dish.
For freshness we bake our own vol-au-vent shells from puff pastry dough.

Sliced Honey Baked Ham
We smother our hams with honey, mustard, brown sugar and clove sauce then slow
bake them, of course, the hams are basted with our rich sauce while they are
being baked.

Smoke/Roast Beef
We slow roast our beef with pecan woods and house seasonings to lock in all the
natural juices then glaze it with our special BBQ Sauce.

Smoke/Roast Chicken
We dust our chickens with a special blend of house seasonings, then they are
slow roasted for eight to ten hours in a rich pecan smoke. We are very proud
of our third place finish in the 1988 Louisiana State Bar-B-Que Championship.

Smoke/Roast Ducklings
Young ducklings are slow roasted in our pit with the finest pecan woods and
seasoned with our special house seasonings.

Smoked Bar-B-Que Pork Ribs
We remove the silver skin (something that most chefs do not do) then dust our
pork spare ribs with our house seasonings and slow smoke them with pecan wood
until done to a juicy tenderness. Our recipe took 4th place in the 1988
Louisiana State Championship Competition.

Smothered Pork Chops
Our center cut pork chops are dredged through a Creole seasoned flour batter
and pan-fried in pure peanut oil. We simmer the pork chops with plenty of
onion rings, bell peppers and blush wine. This is Creole cooking at it's
best!!

Southern Fried Chicken
The pride of Southern cooking is the traditional Fried Chicken, many folks will
tell you that they aren't declared cooks until they can master a golden brown
crust and tender white meat.

Southern Fried Delta Catfish
Boneless filets of farm raised and grain feed catfish are deep fried in pure
peanut oil. Our Southern heritage asks that we fry the filets in a corn
flour and wheat flour batter, our Cajun heritage demands that we lightly
season the batter with garlic and cayenne. Of course, we will supply plenty
of ketchup, lemons, and extra hot sauce.

Standing Prime Rib with Au Jus Gravy
We slow roast a boneless eye of the rib with selected seasonings in our smoky
Bar-B-Que pit to the traditional medium rare doneness, then take the drippings
and add fresh mushrooms and a dark roux to make a rich au jus. The prime ribs
are sliced to order by our carvers.

Stuffed Catfish with Spinach Soufflé
Catfish fillets are stuffed with a light spinach soufflé and dusted with our
house seasonings. The catfish are served with our special Cajun hollandaise
sauce.

The Custom House
Three quarters of a pound of charbroiled boneless sirloin, marinated in
selected seasonings, mushroom soy, scotch, and other ingredients.

Tornadoes Nicoise
Our half pound beef tenderloin, broiled medium rare and served with a tarragon,
caper and thyme seasoned sauce. The addition of black olives and optional
anchovies make this one of our favorite entries.

Twice Cooked Duck
One half boneless duck marinated in Cajun seasonings and roasted in our
convection oven. The duck's skin is then broiled to what the Cajun's call
"Graton." The duck is served with a rich duck stock reduction. Fresh
Yorkshire pudding is the perfect side dish to absorb all of the juices.

Whole Filet Mignon
We marinate our whole filets in mushroom soy, scotch and Creole seasonings.
The filets are grilled whole to a medium rare doneness and sliced to order
for your buffet.

 Contact us for further details....ChefEmile@CustomCatering.net

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: June 03, 1996.