Crawfish Boil

Crawfish Boil

Crawfish Boil

Nothing screams spring in New Orleans quite like a crawfish boil. The smells of fresh ground hot cayenne pepper, entire heads of whole garlic cloves, smoky paprika, simmering onions, and roasting thyme combining in the humid Louisiana air are a sure-fire sign that spring has sprung, and that Mardi Gras is right around the corner.

Determining crawfish season isn’t as simple as picking dates on a calendar and sticking to them year after year—weather, especially temperature and precipitation, has a big effect on crawfish availability. The length of the season also depends on where you’re located: Louisiana’s crawfish season stretches a bit longer than the Texas season. But just because crawfish season doesn’t have a standard beginning or end doesn’t mean there isn’t a right time to get your crawfish.

Crawfish Boil Recipe

for 1 sack

1 stalk Celery

3 LBS. Onions

10 to 12 Garlic Cloves

1 bag of Lemons

3 Navel Oranges

1 Large Bottle Louisiana Hot Sauce

16 oz Bottle liquid Crab Boil

3 Bags of the bag seasoning

Bay Leaves (usually 1/3 of a big bottle)

1 jar zatarains power mix

and then i add a medium bottle of cayenne pepper



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Paul Gustings

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Paul Gustings

An Iconic New Orleans Bartender becomes the new Alcohol and Beverage Director for Saveur Catering.

Paul Gustings never dreamed of becoming a legendary bartender. At the age of 21, he immigrated to the United States from the Netherlands,

bouncing around different cities until he decided to put roots down in New Orleans. Few bartenders have worked at more famous French Quarter bars than Gustings. He spent 20 years working simultaneously behind the bars of the legendary Napoleon House and Tujague’s.

The Ultimate Lobster Rolls

Lobster Roll - saveur catering

6 ServingsPrep Time: 30 minTotal Time: 1 min

Warm, toasty, buttered rolls are key. If you can't find New England–style buns, trim 1/4-inch from both sides of standard hot dog buns to remove the crust and expose more surface area.INGREDIENTS

  • Kosher salt

  • 3 1 1/4-pound live lobsters

  • 1 celery stalk, finely chopped

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon chopped fresh chives

  • 2–3 tablespoons mayonnaise

  • Freshly ground black pepper

  • 6 New England–style split-top hot dog buns

  • 2 tablespoons unsalted butter, room temperature

RECIPE PREPARATION

  • Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.

  • Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.

  • Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.

  • DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.

Real Self

Real Self

Saveur Catering had the pleasure catering for RealSelf.com on May , 17 2019. there were in town for the dermatologic surgery conference with top doctors from around the country.

What is RealSelf?

RealSelf is a community-driven website composed of reviews, popularity rankings, and other general information about aesthetics medicine and cosmetic treatments. The site design allows users to ask questions to doctors, write treatment reviews, and share photos of their experiences.

Autumn rehearsal Dinner

Autumn rehearsal Dinner

Some of my favorite catering events are the small and intimate, with understated yet thoughtful details that let the meal really shine. We recently had the pleasure of hosting one. Our early autumn Rehearsal Dinner was simply perfect, and a proper homage to one of my favorite season. When we sit down with Jennifer and Austin to create there rehearsal dinner menu. we talk and talk for hours, they had so many ideas. but in the end all they want it, was a menu reflecting about of them.

A small intimate dinner

A small intimate dinner

Laura & Brady’s wedding was a small and intimate sit down dinner we had the pleasure of catering last fall. They wanted to treat their 90 guests to a classic New Orleans Menu . We work closely with Laura to create a menu that would reflect both of them . All the ingredients used to create this dinner were locally sourced throughout Louisiana.


From the farm to the table

From the farm to the table

Not only as a chef my first choice is farm to table, but also being the daughter of two immigrant parents that have an agricultural background, I choose to enforce the traditions that I was raised with.  Cooking for me is very personal.  It is creating the memories that I have as a child.  I is also connecting with the earth that gives us life. As everything in life, I have learned that creating food is hard work.  My grandmother used to wake up every morning at 4am to start her day: feeding the animals, milking the cows. As a child spending my summers in Honduras, the last thing I wanted to do was wake up at this hour to. Help my grandmother with the duties of running a small farm, but I also learned the value of hard work and dedication.