As seen in the Times-Picayune. Thank you for the wonderful write up and picture.

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

​     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.

​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.

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.