- flavorful Sausages & Sauces
"Laissez les BonTemp Rouler''
Cher
Hey everyone! My name is Burt Kemp and I thought it might be a clever idea to tell you a little something about me. I was born in Gulfport, MS and raised in New Orleans, LA. I have a wonderful wife, two great children, and one Fantastic Grandson.
We started Jambalaya & Co. in September of 1990, and feel blessed that we have been able to feed as many people as we have over the years. We have always wanted to feed the Five Thousand and God wants me to feed the masses, and if you follow some of my cooking that is exactly what we do. We do a lot of cooking for churches, schools, military, fire departments, police, first responders, disaster relief, shut-ins, and non-profits. I started cooking Cajun Jambalaya when I was a teenager after entering the Jambalaya eating contest but never winning. So I turned to what I do best, cooking Cajun Jambalaya. I have worked on my recipe for years, and it is the best anywhere.
To me cooking is personal; it is part of our personality, everybody’s cooking should be different. I do not want my Gumbo to taste like anyone else’s Gumbo. This is what makes us different from everybody else. When I am cooking, I like to get the freshest and finest ingredients, because if I do not like the way it tastes, I will not serve it. I have learned plenty about cooking in my life, but it always amazes me that I am constantly learning more every day. I do a lot of cooking for Churches, Shut-ins, and non-profits because I need to give to receive. I have this gift that God wants me to use to help feed the masses, or as I always say, Feed the Five Thousand, which we do every Thanksgiving.
At Jambalaya & Co. we do events a little differently from other companies. We cook with a passion for food. We want to be your Special Event Specialist. We want to collaborate with you so that your experience with us is a memorable one. We specialize in Cajun and Creole Cuisine, but we can also prepare almost any dish that you might want.
We do not use published prices because we prefer to customize your special event for you. In the past we have found that this is better and it helps make sure that you get everything that you want.
So why not give us a call for your next Special Event and let us Come Pass A Good Time With You and Your Guests, Cher. Thank You for visiting with us and we look forward to hearing from you.
We also offer the same Seasonings, Rubs, Spices and Lagniappe Food in the cuisine at
-Burt
Cajun & Creole Terms
ANDOUILLE (AHN-DOO-YE) - Plump & spicy sausage, used in Red Beans & Rice and other Creole delicacies.
BEIGNET (BEN-YEA) - Delicious, sweet doughnuts, but square shaped and minus the hole, lavishly sprinkled with powdered sugar.
BOUDIN (BOO-DAN) - Hot, spicy pork mixed with onions, cooked rice, herbs, and stuffed in sausage casing.
CAFÉ AU LAIT (CAF-AY OH-LAY) - Coffee with milk; usually a half and half mixture of hot coffee and hot milk.
CAFÉ BRULOT (CAF-AY BROOLOH) - This dramatic after-dinner brew is a blend of hot coffee, spices, orange peel, and liqueurs; it is blended in a chafing dish, ignited and served in special cups.
CAJUN (CAY-JUN) - Slang for Acadians, the French-speaking people who migrated to South Louisiana from Nova Scotia in the eighteenth century. The term now applies to the people, the culture, and the cooking.
CHICKORY (CHICK-ORY) - An herb, the roots of which are dried, ground; roasted and used to flavor coffee.
COURTBOULLION (COO-BOU-YAN) - A thick rich fish stew or soup made with tomatoes, onions, and sometimes mixed vegetables, served over rice.
CUCHON-DE-LA (COO-SHAWN-DEE-LAY) - A Cajun pig roast.
CRAWFISH (MUD BUG) - Sometimes spelled "crayfish" but always-pronounced crawfish. Resembling toy lobsters, these little critters are known locally as "mudbugs" because they live in the mud of freshwater streams. They are served in a variety of ways.
CREOLE (CREE-OLE) - The word originally described those people of mixed French and Spanish blood who were born in South Louisiana and now embraces a cuisine of style and architecture.
DIRTY RICE (OK...Who forgot to clean this stuff) - Pan-fried leftover cooked rice sauted with green peppers, onion, celery, stock, and giblets.
DRESSED (NOT NAKED) - Sandwiches made with lettuce and tomatoes.
ETOUFEE (AY-TOO-FAY) - A succulent, tangy tomato-based sauce. Crawfish and shrimp Etouffee are my favorites.
FILE' (FEE-LAY) - Ground sassafras leaves used to season, among other things, Gumbo!
GRILLADES (GREE-YADS) - Squares of broiled beef or veal. Grillades and grits are a popular breakfast dish.
GRITS (LUMPY WHITE MUSHY STUFF) - Coarsely ground hominy grain. Similar in appearance to mashed potatoes, but the taste is closer to corn.
GUMBO - A thick, robust soup with thousands of variations, only a few of which are Seafood Gumbo, Shrimp Gumbo, Chicken & Sausage Gumbo, Okra Gumbo, and File Gumbo.
HUSHPUPPIES - A cornbread-type mixture, formed into balls and fried until crispy and golden on the outside.
JAMBALAYA (JUM-BO-LIE-YAH) - Another many-splendored thing, Louisiana Chefs "sweep-up-the-kitchen" and toss any meat into the pot. Butter, ham, shrimp, chicken, garlic, Cajun Holy Trinity (celery, onions, and bell peppers) and a whole shelf full of seasonings.
KING CAKE - A Mardi Gras ring shaped oval pastry, decorated with colored sugar in the traditional Mardi Gras colors, purple, green, and gold, which represent justice, faith, and power. A small plastic or wood baby is hidden inside the cake. Tradition requires that the person who gets the baby in their slice of cake must provide the next King Cake.
MIRLITON (MEL-E-TAUN) - A hard-shelled vegetable pear with edible innards, it is cooked like squash and stuffed with either ham or shrimp and spicy dressing.
MUFFULETTA - To say that this is a "sandwich" is like saying that Buckingham Palace is a house. Yes, it is a sandwich, a fat and sassy concoction of meat, cheese, and olive salad, all stuffed between thick round buns.
PRAWLINE (PRAW-LEEN) - The sweetest of sweets, this is a traditional Cajun candy patty the essential ingredients of which are sugar, water, and pecans.
PO-BOY - another sandwich extravaganza, this one having begun as a five-cent lunch for, what else? poor boys. Traditionally served upon crisp-crusted French Bread.
RED BEANS & RICE - Kidney beans mixed with rice, seasonings, spices, and big chunks of Andouille sausage.
REMOULADE (ROW-MOO-LAD) - A cold dressing made with oil, Creole mustard, chopped green onions, paprika and any combination of spices, served on chilled boiled seafood
ROUX (ROO) - A mixture of flour and fat (butter, oil, or lard), cooked until it is brown with a nut-like flavor and aroma, then used as a base for gumbo, sauces and soups.
SAUCE PIQUANTE - (YIPES I CAN'T FIGURE OUT PIQUANTE) a thick, sharp-flavored sauce made with roux and tomatoes, highly seasoned with herbs and peppers, simmered for hours.
TASSO - Truly a Cajun delicacy! Tasso is a seasoned ham that is used to add a robust Cajun flavor to vegetables, seafood, gumbo, soups, eggs or any dish.
