DELI DEPARTMENT
Deli Department: Please call (504) 341-8890 in metro New Orleans area or (985) 532-8200 in the bayou region for pricing. Numbers in ( ) is an approximate number of servings per pan.

Salads:
Potato Salad, 3Qt...............................................(24)
Potato Salad 1 Gal.............................................(32)
Caesar Salad......................................................(12)
Tossed Green Salad w/House Dressing.​​​.........(12)
Lettuce & Tomato Salad w/House Dressing....(12)
Pasta (Rotini) Salad w/Vegetables...................(16)
Chef's Salad........................................................(12)
Cole slaw, 3 Qt.​​​...................................................(24)
Spinach Salad.....................................................(12)
Salad Maison w/Sugarcane Vinaigrette...........(12)
Fresh Fruit Salad.................................................(12)​

​​

​​​
​​
Soups and Gumbo:
Seafood Gumbo, Gal ........................................(16)
Chicken File` Gumbo, Gal ................................(16)
Oyster & Artichoke, Gal. ...................................(16)​​
Home-Made Vegetable, Gal. ...........................(16)
Minestrone, Gal. .................................................(16)
Crawfish & Corn, Gal. ........................................(16)
​​​​
Seafood Entrees:
Shrimp Etouffe, 3 Qt. .........................................(12)
Shrimp Creole, 3 Qt. ..........................................(12)
S​​​​hrimp Stew w/Potatoes....................................(14)
Caribbean Shrimp w/rice...................................(12)
Shrimp and Grits.................................................(10)
Crawfish Etouffe, 3 Qt. ......................................(12)
Crawfish Stew w/Potatoes................................(14)
Catfish Filets (Grilled, Blackened or Fried).....(10)
Pecan Crusted Catfish Filets............................(10)
Seafood Casserole Au Gratin..........................(14)
​​​​​
Chicken Entrees:
Chicken Breast Cordon Bleu, Halves..............(12)
Crabmeat Stuffed Chicken Breast, Halves.....(12)
Cajun Chicken Stew..........................................(14)
Creole Chicken ​​​w/Rice.....................................(12)
Pecan Crusted Chicken Breasts.....................(10)
Barbecued, Baked or Grilled Breast, Halves.(12)​​
Barbecued, Baked or Grilled Quarters...........(10)
Sliced Turkey Breast w/Gravy..........................(16)​​
Beef Entrees:
Roast Beef Debris w/Mashed Potatoes.........(10)
Beef Shish Kabobs...........................................(10)
Salisbury Steak..................................................(10)
Sliced Roast Beef w/Gravy...............................(10)
​​​​
Pasta Entrees:
Shrimp Fettuccine, Alfredo................................(12)
Shrimp Provencale, Angel Hair.........................(12)
Shrimp Scampi, Linguine...................................(12)
Shrimp Cacciatore, Mini Penne........................(12)
Shrimp Mediterranean, Rotini............................(12)
Shrimp Marinara, Angel Hair.............................(12)
French Quarter Seafood Pasta, Rotini.............(12)
Pasta Jambalaya................................................(10)
​​​​​​​​Crawfish Fettuccine, Alfredo..............................(12)
Crawfish Monica, Rotini......................................(12)
Crabmeat and Corn Alfredo, Mini Penne..........(12)
Traditional Lasagna.............................................(12)
Seafood Lasagna................................................(12)
Vegetable Lasagna.............................................(12)
Chicken Fettuccine, Cajun..................................(12)
Chicken Pesto Pasta, Penne.............................(12)
Chicken Marsala, Linguine.................................(12)
Garlic Chicken, Penne........................................(12)
Chicken Cacciatore Spaghetti...........................(12)
Southwestern Chicken Pasta, Penne................(12)
Meatballs and Spaghetti.....................................(12)
Pasta Primavera (Vegetarian)...........................(12)
Vegetables:
Twice -Baked Potato Casserole.......................(16)
Garlic Mashed Potatoes....................................(16)
Artichoke Casserole..........................................(16)
Baked Beans......................................................(16)
Red Beans, 1 Gal. .............................................(16)
Broccoli w/Cheese Sauce.................................(16)
Belgian Carrots...................................................(16)
Carrots Souffle.....................................................(16)
Buttered Corn......................................................(16)
Old-Fashion Corn................................................(16)
Eggplant w/Ground Beef.....................................(14)
Eggplant w/Shrimp..............................................(14)
Green Bean Casserole.......................................(16)
Green Bean Almondine......................................(16)
Buttered Green Beans........................................(16)
Green Beans w/Potatoes....................................(16)
Buttered ​​​​​​Green Peas...........................................(16)
Italian Baked Vegetables....................................(16)
Steamed Garden Vegetable Medley.................(16)
Roasted Vegetables............................................(16)
Candied Yams......................................................(16)
Yams with Praline Topping..................................(16)
​​​​​​
​​​​​​​​​​​
Pasta, Rice and Dressing:
Cajun Jambalaya, 3 Qt. .....................................(9)
Cajun Jambalaya, 1 Gal. ...................................(12)
Crawfish or Shrimp Jambalaya.........................(12​​)
Rice Dressing......................................................(18)
Rice Pilaf..............................................................(18)
Rice (Steamed)...................................................(18)
Fettuccine Alfredo...............................................(16)
Macaroni and Cheese........................................(16)
Spaghetti..............................................................(14)
Cornbread Dressing...........................................(​​​​​​​16)
Yellow rice w/Shrimp and Green Peas..............(12)
​​
Breads:
Pistolettes w/Butter Patties
Garlic Bread
Spinach Bread
Toast Points​​​
Desserts:
Chocolate-Pecan Bread Pudding..............................(12)
Cream Cheese Bread Pudding..................................(16)
French Bread Pudding.................................................(16)
​​​Rum Sauce....................................................................(cup)
Banana Pudding...........................................................(16)
Chocolate Delight.........................................................(16)
Pina Colada Delight​​​.....................................................(16)
Black Forest Delight.....................................................(16)
Peanut Butter Pie Dessert...........................................(16)
​​​
Heavenly Hash Cake Dessert.........................................(16)
Strawberry Shortcake......................................................(16)
Cheesecake w/Strawberry Topping...............................(12)
Peach or Apple Cobbler..................................................(16)
​Cherry-Pineapple Crumb Cake......................................(16)
Banana Split Dessert.......................................................(16)
Blueberry-Banana Dessert..............................................(16)
Lemon Pudding Cake Dessert.......................................(16)
Tropical Pecan Cake Dessert........................................(16)​​​​
​​​​