Cajun Pacific

Cajun Pacific provides full service, drop off and pick up catering for private and business parties of any size. We can help you plan and throw your event from start to finish, or simply provide some or all of your food to make hosting easier on you. Cajun Pacific staffs your job with a professional service and kitchen staff, bartenders and has access to all party rentals. Please call or email Stacey or Chuck for more information and our party planning services.

  • Private and business functions
  • Weddings
  • Holiday parties throughout the year -- Superbowl, Mardis Gras, Easter, Spring crawfish boils Summer barbecues, Thanksgiving, Christmas . . . and any other reason you're celebrating
  • Pick up or drop off catering
  • Private Parties at the Restuarant

Catering Menu
This is a sample of menu items available. Please email or call us for a complete menu and price list. Some items may be seasonal. Minimum orders may apply (* vegetarian)

Sample of Entrees
Jambalya
  - chicken & andouille sausage
  - seafood
  - vegetarian/vegan 		Po'boys
  - shrimp: fried or barbecued
  - fried oyster
  - andouille sausage w/ blackened Voodoo 0nions
  - grilled vegetable w/ blackened Voodoo onions
  - deep fried turkey
 Muffaletta
  - a traditional Cajun sandwich: ham, salami, pastrami and provolone with Creole olive tempanade on house-made bread
Gumbo
  - Chicken & andouille sausage
  - Seafood
  - Vegetarian 		Etouffee
  - crawfish
  - shrimp
  - seafood
  - chicken
red beans & rice with tasso & andouille sausage
New Orleans barbecue shrimp . . .a Cajun Pacific favorite . . . large shrimp sauteed in garlic, beer, Worstershire, butter and Creole sauce
traditional spicy boiled jumbo shrimp
crawfish & pasta . . . another Cajun Pacific favorite, reminiscent of that which is served on the New Orleans Jazz Fest Fairegrounds . . . pasta tossed with Creole seasoned cream sauce and crawfish tails
meatloaf Creole
pulled pork & sweet onion gravy
rib eye, skirt steak, NY Strip, filet mignon – au poivre, demi glaze, blackened
duck breast or confit with seasonal sauce or glaze
honey brined pork loin and seasonal sauce or glaze
deep fried turkey with gravy
turducken . . . a Cajun Pacific specialty – deboned 20 pound turkey stuffed with a 5 pound duck stuffed with a 5 pound chicken and andouille sausage and cornbread stuffing
seasonal fish and shell fish selections can include salmon, halibut, wahoo, talapia, soft shell crab, lobster, et al
red beans & rice*
jambalaya
eggplant Creole . . . deep fried eggplant covered in Creole sauce and melted cheese*
stuffed poblano pepper . . . Creole rice stuffing, beer battered & deep fried*
stuffed portabella mushrooms with tomatoes, basil and Vidallia onions*
stuffed butternut/mirilton/eggplant . . . seasonal, with a Creole rice stuffing*
Finger Foods/Sides
Starters, Appetizers, Salad & Bread
  - cru’ d’ete w/ Spinach & carmalized onion dip
  - andouille sausage & caramelized onion cheese dip
  - Mardis Gras grilled vegetable tray . . . grilled eggplant, zucchini & squash
  -salads . . . mixed organic green with house lime Tabasco vinaigrette, Creole Caesar salad, vegan Caesar salad
  -jicama slaw
  -fiery three pepper salad
  -cold crawfish and Creole tomato salad
  -fresh herb pasta salad
  - Cajun Pacific's (all-but famous) chipoltle cornbread muffins
  - sweet potato biscuits
  - crawfish bread
  - crab or crawfish stuffed mushrooms
  - andouille sausage corndogs with Cajun mustard
  - crawfish beignets with remoulade
  - crab & crawfish cheesecake tartlettes
  - oysters . . . fried, grilled with Chuck's barbecue sauce, Bienville, Katheryn, raw with Champagne Mignonette
  - large shrimp wrapped in apple wood smoked bacon
  - duck confit wontons
  - muffaletta puffs (“puffaletta”)
  - crawfish strudel
  - skewer of grilled sea scallops with pineapple and apple wood smoked bacon
  - marinated skirt steak on garlic toast
  - veggie spring rolls*
  - fried eggplant & sweet potato raviolis*
  - roasted eggplant wrapped around goat cheese with a sauce Piquant*
  - cherry tomatoes stuffed with Humboldt goat cheese*
  - cherry tomatoes stuffed with red bell peppers*
  - red pepper stuffed mushroom*
  -fried green tomotoes with remoulade*
Vegetables & Side Dishes
  - Mardis Gras ratatouille . . . stewed eggplant, zucchini and sqash
  - sweet potato gratin . . . layers of sweet potato baked in cream and cheese
  -southern fried sweet potatoes
  - sauteed blue lake beans
  - asparagus gratin
  - garlic mashed potatoes
  - mache choux
Salads
Desserts
bread pudding with whiskey sauce
pecan pie with chantily cream
fruit cobblers or pie
King Cake
King Cake Cupcakes
pineapple upside down cake