Baton Rouge Menus - Restaurants, Recipes, Catering and Nightlife in Baton Rouge, Louisiana

Catering in Baton Rouge

Courtlands Catering
Provides on and off-site catering services for hundreds of clients, ranging from the State Capitol and Governor’s Mansion to Corporate luncheon events, private parties and receptions.

Rudy Le Blanc
This page is dedicated to our dear friend, the late Rudy Le Blanc, a Professional Caterer in Baton Rouge for many years. Rudy is pictured here proudly displaying his delicious shrimp mold (see the recipe below). Rudy's family published the "LeBLANC FAMILY FAVORITES" cookbook - recipe book in 1991. Le Bon Temp Roulette!

Dillon-Poche Catering
Caterer offers complete off-site catering for local events as well as out-of-town functions with two mobile catering trucks fully equipped for cooking at any location.

White Oak Plantation
Weddings, corporate events, seminars and meetings, public events, personal functions and picnics. Offsite catering is also available. Opened to the public to celebrate Easter, Mother's Day, Father's Day and Thanksgiving with dining featureing traditional favorites of the period and popular dishes from our Louisiana heritage.

Bonanno's Fine Catering
Catering services for any event from weddings and receptions, to corporate gatherings, to any type of party or celebration. Bonanno's also teaches cooking classes and provides private chef services for busy people who may not have the time to prepare healthy, tasty meals.

Mount Hope Plantation, LLC.
One of the two surviving antebellum homes in Baton Rouge, and available for your wedding ceremony or reception, tea party, rehearsal dinner, luncheon, or any other special event. This antebellum home can accomodate up to 200 guests.
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Dovea Lafield's Shrimp Moud (Rudy's relative - from the LeBLANC FAMILY RECIPE BOOK)

Shrimp Mold

1 can tomato soup
1 (3 oz.) pkg. cream cheese
1 envelope Knox gelatin
1-1/2 lb. shrimp, boiled
3/4 C finely chopped celery
3/4 C finely chopped green onions
1C mayonnaise
Salt & black pepper to taste
Garlic powder to taste
1/2 Black Olive - added by Rudy as the eye of the fish

In a saucepan mix tomato soup, cream cheese, and gelatin. Heat until well mixed. cool and set aside. If shrimp are large, cut into small pieces. Combine celery, green onions, mayonnaise, and shrimp. Add salt, black pepper, cayenne pepper and garlic powder to taste. Mix shrimp mixture an gelatin mixture. Pour into a mold (Rudy uses a fish mold). Refrigerate for several hours. Arrange in a large platter or plate garnished with lettuce an parsley. Put a black olive half for the eye. Serve with snack crackers or Fritos.