Community Involvement
A Perfect Christmas Thought - Crawfish Monica® !
Create a truly festive holiday table this year with our own New Orleans icon – Crawfish Monica®.
Or, eating out with family or friends? Crawfish Monica® is a perfect “Thank You” Gift to share with those you love.
Crawfish Monica® Is Now In A Supermarket Near You !
Crawfish Monica® is available year ‘round in Rouses and other fine New Orleans and Gulf Coast-area supermarkets, along with her two sister sidekicks:
Monica’s Herbed Shrimp Alfredo & Pasta, graced with delicate shrimp and a rich creamy Alfredo sauce.
Monica’s Sauce with Chicken, Andouille, Tasso & Pasta, Cajun Cream Sauce Monica® lends a complimentary flavor profile to the freshest chicken, tasty andouille and seasoned tasso.
• All are packed in convenient dishwasher safe and microwavable bowls.
• Fully cooked Rotini pasta is included in each entrée.
• Each entrée serves 5 – 7 people, depending on portion size.
• And, best of all – besides the great taste – it takes all of 10 minutes to heat and serve.
Crawfish Monica® History
For more than 25 years Crawfish Monica® has been celebrated as a New Orleans classic at the Jazz & Heritage Festival. The dish was created by Chef Pierre Hilzim and named it for his wife and business partner, Monica Davidson.
Thousands of culinary fans have asked Chef Pierre and Monica to make the dish available year ‘round. In doing so, Chef Pierre created a line of entrées for hundreds of restaurants nationwide, naming them in honor of his wife, Monica.
The entrées were inspired by Chef Pierre’s dedication to culinary excellence and the thrill of bringing pleasure to people with great tasting food.
READ ABOUT FUN FACTS OF CRAWFISH MONICA® AND THE JAZZ FEST.
FUN FACTS ABOUT CRAWFISH MONICA®
DID YOU KNOW…
• There really is a Monica! Crawfish Monica® is named for Kajun Kettle Foods vice president, Monica S. Davidson, wife of Kajun Kettle Foods president and Crawfish Monica® creator, Pierre Hilzim!
• Over the past 24 years about 75,000 pounds of crawfish have been used to make Crawfish Monica®!
• 18,000 gallons of delicious Cajun Cream sauce have been used over the past 24 years to prepare Crawfish Monica®! Enough to fill a small bayou!
• It takes about 6,500 pounds of premium rotini to produce enough Crawfish Monica for just one year of Jazz Fest!
• In the past 24 years over 3,500 dedicated and fun-loving people have worked the Crawfish Monica® booth at Jazz Fest!
• Kajun Kettle Foods is housed in an 86,000 square foot building--a former Pillsbury plant!
• Over 600,000 bowls (large and small) of Crawfish Monica have been served over the past 24 years!
• Several famous people have tasted and loved Crawfish Monica® including: Pope John Paul II, President Ronald Reagan, Russian Premier Mikhail Gorbachev, Chelsea Clinton (at the Presidential Inauguration - Reunion on the Mall, where people representing food from all 50 states were in Washington, D.C.), Director Francis Ford Coppola, Singer/Performers Banu Gibson, Cowboy Mouth, Paul Simon, James Taylor, local music legend Allen Toussaint, actor and New Orleans resident John Goodman, most artists attending and playing at Jazz Fest, Ron Bozman (Producer of Silence of the Lambs, Philadelphia, Failure to Launch), Bryant Gumbel, and many, many others!
• Over the past 24 years, the chefs and staff at Kajun Kettle Foods have put in over 3,500 hours preparing Crawfish Monica® for Jazz Fest!
• If you lined up all the servings of Crawfish Monica® that have been served over the years, it would stretch from New Orleans to Chicago!
- Posted December 10, 2009
- Permanent Link
Getting Ready for the 2007 New Orleans Jazz and Heritage Festival, April 27-29 and May 4 - 6
It’s 24 years and ticking for Kajun Kettle Foods’ participation at the New Orleans Jazz and Heritage Festival! Yep, just one more year and we can “all” celebrate Kajun Kettle’s BIG 25th YEAR! We can’t wait. Read on and find out about our new “Lusher High School Parent Group” volunteers who will man the booth…
- Posted March 7, 2007
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Kajun Kettle Foods Joins Forces with Chef Relief after Hurricane Katrina
New Orleans, September 14, 2005 - Kajun Kettle Foods President Pierre Hilzim joined forces with the Chef Relief Organization to feed thousands of Hurricane Katrina rescue workers and shelter victims. As recovery efforts got underway, the food manufacturing facility, located 15 minutes from New Orleans, became “home” to ten + chefs, Kajun Kettle employees and owner Pierre Hilzim. The facility’s USDA industrial kitchen fired up its ovens at 2AM each morning in preparation for the mass feedings…
- Posted September 14, 2005
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