Catering Menu by Bud's – Louisiana Flavor for San Diego Gatherings

A “pan” or a gallon is approximately 15 appetizer servings, or about 8 “full/entree” catering servings. All prices are for one “pan” (half-chafing dish), or approximately one gallon, to be picked up at the café, not including sales tax.

Seafood Gumbo (with rice)

A New Orleans classic~ spicy soup with shrimp, crab, crawfish, Andouille sausage, rice and okra in a dark roux with seafood stock.

Crawfish Etouffee

Crawfish tail meat slow cooked with onions, bell peppers, and celery, with spicy Cajun seasonings, garlic, and herbs. Served over rice.

Vegetarian Creola

Peas, mushrooms, green beans, squash and garbanzo beans in a mild Creole tomato sauce. Served over rice for a gluten-free option, or can be tossed with pasta. Finished with butter and topped with parmesan cheese, or substitute olive oil to make vegan. A mild dish that can be made spicy.

Cajun Jambalaya

A spicy rice dish of smoked chicken, Andouille sausage and Tasso (Cajun smoked ham) with caramelized onions, celery, and bell pepper. Includes a side of our house- made sauce piquant.

Louisiana Chicken w/Pasta

Chicken breast pieces sautéed in garlic, with mushrooms and peas. In a moderately spicy Tasso cream sauce, all tossed with rotelli pasta and topped with parmesan cheese.

Creole Jambalaya

Shrimp and crawfish sautéed with a splash of Creole tomato sauce tossed with rice, smoked chicken, spicy Andouille sausage and Tasso with caramelized onions, celery, and bell pepper.

Mardi Gras Pasta

Shrimp, Crawfish and mushrooms in a Creole tomato cream sauce, tossed with pasta. Topped with capers and parmesan cheese.

Pasta Jambalaya

House-smoked duck and chicken with sautéed shrimp, our Andouille and Tasso jambalaya base, Creole tomato sauce and a rich duck essence tossed with pasta.

House Salad

Romaine and mixed greens tossed with a house-made Creole mustard vinaigrette, topped with house-made seasoned garlic bread crumbs and crumbled hard-boiled egg.