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Kajun Kettle Foods

In today's Advocate

5/6/2017

 
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Wonderful write-up in The Times-Picayune

5/5/2017

 
As seen in the Times-Picayune. Thank you for the wonderful write up and picture.
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We are back open at Jazz Fest!

4/30/2017

 
The booth is back in business after the recent storm! Good news: delicious dish and no waiting!! Come and get it!!

Jazz Fest is coming!

4/18/2017

 
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Banner © 2017 New Orleans Jazz & Heritage Festival & Foundation, Inc.
It's that time of year again....The New Orleans Jazz & Heritage Festival, lovingly known as Jazz Fest. There is always something for everyone at Jazz Fest.

This year's headliners include Stevie Wonder, Maroon 5, Tom Petty and the Heartbreakers, Dave Matthews and Tim Reynolds, Usher & The Roots, Snoop Dogg, Harry Connick Jr, and SO MANY MORE!

Click here for a printable schedule for all 7 days.

We really hope to see you there.

Pasta Tips

7/19/2016

 
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​     We've been cooking pasta for 35 years here at Kajun Kettle.
     Let us fill you in on some "pasta science" to bring into your kitchen.
  • Freezing fresh pasta beforehand can actually help the pasta cook better. The pasta holds its shape, and its flavor.
  • Only add salt once the water is boiling. Adding salt before a boil will increase the time it takes for the water to heat up.
  • Avoid putting pasta in a pot that isn’t boiling. It will save you from having to consume gooey noodles.
  • When it comes to boiling water, lower the flame so the bubbles are small. Delicate pastas like ravioli will come apart when exposed to a rolling boil.
  • The ideal pot size for pasta is between 6 and 8 quarts
  • Do not rinse the pasta unless you are planning to serve it cold. To avoid sticking, just stir in a cup of sauce.
  • When finishing a pasta with a butter sauce, use cold butter for a better emulsion.

Cajun Cinco de Mayo

5/5/2016

 
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​1 tablespoon butter
1 cup chopped green onions
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped seeded jalapeño pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free sour cream
2 cups cooked crawfish tail meat (about 12 ounces)
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded Monterey Jack cheese

​Melt butter in a large nonstick skillet over medium-high heat. Add green onions and next 6 ingredients (green onions through garlic); sauté 5 minutes or until tender. Sprinkle flour over vegetables; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk. Cook over medium heat until thick (about 8 minutes), stirring constantly. Stir in salt and next 4 ingredients (salt through black pepper). Remove from heat; let stand 3 minutes. Add cheddar cheese and sour cream, stirring until cheese melts. Stir in crawfish.
Preheat oven to 325°.
Add water to a medium skillet to a depth of 1 inch; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/4 cup crawfish mixture into the center of 1 tortilla; roll tightly, and place in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with crawfish mixture and remaining tortillas. Spread remaining crawfish mixture over tortillas; sprinkle with Monterey Jack cheese.
Cover and bake at 325° for 10 minutes or until thoroughly heated.

RIP Allen Toussaint

12/14/2015

 
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Allen Toussaint was a talented songwriter, singer extraordinaire, Louisiana legend and most importantly, a dear friend. Allen had a loving heart and a humble soul, always giving of himself to others. His passing is too soon, too sudden, and too heart-wrenching to believe. 

Every Jazz Fest, Allen made a point to swing by our tent and enjoy a bowl of Crawfish Monica with Chef Pete. And though Allen has passed, we'll always have a bowl waiting for him; this Jazz Fest, and each one after. 
Rest easy, friend.


http://www.rollingstone.com/music/news/allen-toussaint-iconic-new-orleans-songwriter-and-producer-dead-at-77-20151110​

Chef Paul

10/8/2015

 
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We lost a Food Giant today with the passing of Chef Paul Prudhomme. A dear friend and supporter, a food legend, a person who changed the way the world perceived a cuisine, taking it from near invisibility to international appreciation, nearly singlehandedly. Those who were lucky enough to experience his personal warmth will never forget his caring and compassion. He was passionate and uncompromising. He didn't suffer fools gladly. My husband Pierre and I were so very fortunate to have known him.
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-Monica 

Katrina: A Look Back

8/29/2015

 
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August 29, 2015 marks the 10th anniversary of Hurricane Katrina. While the unimaginable damage will remain a haunting memory of our dear city, it is important we remember the many stories of resilience and human kindness.

On that fateful Monday, our Elmwood facility was left in darkness after losing multiple windows and part of the roof. Through no small miracle, we were back with power in only 5 days. After receiving clearance from the state and federal health authorities, we began to do what we do best. We cooked. 

Teaming up with the national organization Chef Relief, we transformed the first floor of the facility into an auxiliary kitchen and provided meals for police, members of the military and people at shelters. Our facility was used to house volunteer chefs from all over the country. 

For weeks, Chef Pierre Hilzim, President of Kajun Kettle Foods, would wake up at 3 A.M. to make sure the National Guard was fed by the time they rose at 5 A.M. Chef Pierre would end his days grilling steaks by gas burner with his crew and close friends. They kept themselves entertained by watching movies on a small television. 

Ingredients were donated by the truckful. Tom Ryan and the generous staff at Quiznos Corporate donated enough food and supplies to open our own Quiznos we they felt so inclined. 

In order to house our returning staff, Pierre requested trailers from the State Authorities. They complied, dropping ten of them behind the factory itself. After water and electric were hooked up, they were inhabited and given names like "Crawfish Monica Mansion" and "Pepper Jelly Palace." It was appropriate that the food that was a livelihood also helped give a semblance of shelter to their own work-family, brave veterans of the storm. 

Kajun Kettle produced 60,000 meals per week for 6 weeks, delivering around 360,000 free meals.

*Secret* Family Recipe Revealed!

7/6/2015

 
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Chef Pierre, the mastermind behind Crawfish Monica, has bragged about his mother's Eggplant Dip for years. The recipe, however, was kept under firm watch. Well, that changes today.

We introduce... THE MOTHER OF ALL DIP: CHEF PIERRE'S MOTHER'S INFAMOUS EGGPLANT DIP
  • 2-3 medium to large eggplant 3T Olive Oil
  • 1 onion, finely chopped 2T Balsamic Vinegar
  • 2-3 cloves garlic, crushed or mashed 1 tsp sugar
  • 1 medium firm tomato, chopped (drain seeds before chopping) (or 10-15 small tomatoes, diced)
  • Salt and Pepper to taste

Bake Eggplant on pie plate in hot oven (400◦) for approximately 1 hour. Cool, peel and chop pulp finely. Combine with above ingredients. Chill mixture – preferably overnight- and serve with melba toast, or spread on thin buttered slices of rye bread; can also be served on a bed of crisp lettuce as a first course.

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Sales Office - 408 Commerce Point Suite B, New Orleans, LA 70123

© 2013 Kajun Kettle Foods, Inc.
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