Perfect for any large gathering!
Peak crawfish season is from early March thru June or July. Crawfish are available year round although the price is much higher in the winter months.

Below are just a few of our well-received specialties. We will customize menus based on client preferences.

Traditional Louisiana Crawfish Boil

Crawfish boiled with Sausage, Artichoke, Corn, Potatoes, Garlic, Onions, Lemons and Celery, spices
New Orleans Salad, mixed greens, spicy pecans, sliced Granny Smith apples, blue cheese, champagne vinaigrette dressing

We can add:
Spicy Boiled Shrimp
Chicken and Sausage Gumbo
Seafood Gumbo
Shrimp or Crawfish Étouffée
Southern Cole Slaw
Traditional Chicken & Andouille Sausage Jambalaya
Traditional French Bread Pudding, homemade French bread cut into cubes and saturated with a mixture of milk, eggs, sugar, vanilla and spices. Oven Baked, topped with a Praline sauce.
French Bread

Southern Hospitality will provide tables with a red checkered plastic table cloths and a miniature pirogue for the presentation of the crawfish. Also provided are cardboard crawfish trays.