Let Southern Hospitality Catering perfect your next holiday or seasonal gathering. We are ready year-round for stress-free Thanksgiving dinners, holiday celebrations and open houses, debutante receptions, parade parties and Queens’ suppers, Spring crawfish boils, post festival barbecues, picnics, homecoming, and graduation celebrations.

Hospitality is always in season.

Leave the cooking to us this Holiday season!
Southern Hospitality will plan a joyful holiday celebration for you.   We can provide all the trimmings delivered by a full service staff for a cocktail party or you can pick up gourmet-to-go for an intimate family gathering. Call us today to plan your menu.

Below are just a few of our well-received specialties. Please order 4 days in advance.

Whole Turkeys

Oven Roasted with citrus, garlic and fresh sage
Brined and Smoked with Hickory and Pecan wood


by the pint:
Rich Turkey Gravy
Cranberry Relish
by the 1/2 pan:
Cajun Dirty Rice
Chive and White Cheddar Mashed Potatoes
Southern Cornbread Dressing
Acorn Squash and Sweet Potato Mash with candied pecans
Herb Roasted Root Vegetables parsnips, carrots, turnips and shallots
Garden Green Beans with pork belly, mushrooms and tarragon
Shrimp and Mirliton Dressing
Creamed Spinach


by the quart:
Butternut Squash Bisque with tarragon pesto
Louisiana Turtle Soup finished with dry sherry


Italian Sausage Stuffed Pork Loin with pomodoro and torn basil
Spiral Ham with honey, dark brown sugar and passion fruit glaze


Pumpkin Pie Bread Pudding with pecan praline sauce, by the 1/2 pan
Individual Pecan Pies with Chantilly cream

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

Queen’s Party

Crawfish Brioche spicy Cajun crawfish gourmet grilled cheese sandwiches
Petite Crabcake
served with lemon aioli
New Orleans BBQ Shrimp Cheesecake Bites presented on crostini
West Indies Crab Salad
lump crab, avocado, cilantro and citrus in a crisp housemade tortilla shell 
Prosciutto Wrapped Shrimp
with a Crystal orange glaze
Assortment of Tea Sandwiches
Spinach and Bacon
Cucumber and Dill
Shrimp Salad
Turkey and Cranberry
Curried Chicken Salad
Assortment of Petite Desserts
Bananas Foster Cupcakes
Pecan Tarts 
Lemon Squares
Chocolate Eclairs

Parade Goers Breakfast Buffet

Traditional Scrambled Eggs with cheese and green onions
Spiral Cut Honey Glazed Ham glazed with honey, brown sugar and spices
Smoked Salmon and Bagels smoked salmon rosettes with traditonal sized bagels, cream cheese, chopped hard boiled eggs, red onions and capers
Bacon, Egg & Cheese Biscuits
Trio of Louisiana Sausages Smoked, Alligator, Crawfish & Green Onion
Hot Buttermilk Biscuits with whipped butter and preserves
Assortment of Fresh Fruits freshest of the season, served with a tropical fruit curd
Blood Mary Bar served with spicy beans, okra, olives and bacon

Parade Party Buffet

Charcuterie Board salami, prosciutto, cornishons, cured Italian meats and caprese skewers served with locally baked Italian breads
Marinated Duck Breast wrapped in Applewood smoked bacon, fire roasted and finished with a honey Crystal reduction
Marinated Beef Tenderloin grilled over an open flame and cooked to perfection, presented pre-sliced with horseradish, herbed mayonnaise and dijon mustard, served with assorted rolls
Crawfish Etoufee dark roux, Holy Trinity of vegetables and Cajun seasonings, served with Louisiana popcorn rice
Jambalaya brown jambalaya sauteed with the Holy Trinity of onions, green peppers & celery, with seafood or smoked chicken & sausage
Cajun Dirty Rice long grain rice with Holy Trinity of onions, green peppers & celery, chicken livers, ground beef & ground pork sausage
Shrimp & Crawfish Mac & Cheese with a spicy creamy sauce topped with a panko asiago crust
Grilled Chicken & Tasso Pasta with bowtie pasta, roasted artichoke hearts, grape tomatoes, green onions and basil pesto chardonnay sauce
Grilled Vegetable Display freshest vegetables of the season, balsamic vinegars and herb marinated
Assortment of Petite Desserts
~ Lemon Bars
~ Bananas Foster Cupcakes
~ Pecan Tarts
~ Chocolate Doberge Squares

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.

Traditional Crawfish Boil

A delicacy here in Louisiana, nothing gathers people together more than a crawfish boil. Perfectly seasoned crawfish boiled with an array of fresh farmed vegetables and local sausage in our custom spice blend. Add or substitute Gulf of Mexico jumbo shrimp.


Festive catering for any season


We offer a full line of premium and call brand beverages.

Full Service Open Bar
Open Bar with choice of Premium or Call Brand Liquor: Scotch, Bourbon, Vodka, Gin, Rum, Dry Vermouth, Red & White Wines, Light and Regular Bottled Beer, Coke, Diet Coke, Sprite, Tonic, Orange Juice, Cranberry Juice, Sour Mix, Spring Water, Bloody Mary Mix, Ice, Ice Chests, Beverage Napkins and Bar Fruit.

Beer and Wine:
Imported and Domestic Bottled Beers, Red & White Wines, Assorted Soft Drinks, Ice, Ice Chests and Beverage Napkins.

Mixers and Set-Ups Only with Coke, Diet Coke, Sprite, Tonic, Soda, Orange Juice, Cranberry Juice, Spring Water, Sour Mix, Bloody Mary Mix, Dry Vermouth, Ice, Ice Chests, Beverage Napkins and Bar Fruit.

Custom cocktails:
Let us create a signature cocktail or mocktail for your event.

Beverages for all occasions:
Assorted Soft Drinks, Sports Drinks, Juices, Bottled Water, Ice, Ice Chests, Beverage Napkins.

Bartenders and Wait Staff available for all events.


Thank you! The crawfish boil was a success! -Marian & John D.
Wow! Epic! The crawfish were amazing! Spices as always were fantastic. 150 people. 4 big pots of jambalaya were gone in just over an hour. Crawfish lasted til the end but all was eaten. It was a fantastic party. Thank you so much! -Colin W. (California)
Hi Robin and John: Thank you for everything! The crawfish boil was great. Everyone had a wonderful time and they are already asking about next year’s boil. Have a great day. Thanks! -Anthony L. (New York)
Thanks, John. The mudbugs were great! This year we celebrated our oldest daughter’s high school graduation with the boil & turned many Yankee high school girls onto crawfish with your help. As always – thanks for your superb service! -Mary & Tony L. (Connecticut)