Catering and Private Chef Menu

Ebullient Enterprises Catering Menu

Enjoy our delicious soups, main dishes, sides, desserts, and beverages for your next meeting, party or special occasion. Our menu reflects our most common requests. If there’s an item that you’re interested in but it doesn’t appear on the menu, please inquire with one of our ebullient consultants. We offer delivery for a fee, and will return to retrieve the dishes.

All soups require a 2 quart minimum purchase.

2 quarts (serves 4-6)                               $35

4 quarts (serves 7-8)                               $60

Farmhouse Vegetable

Heirloom Tomato

Southwest Chicken

Country Turkey Noodle

Oaxaca White Chicken Chili

Loaded Baked Potato

Cream of Broccoli

Butternut Squash Bisque

Mom’s Beef Stew

Abuela’s Chicken and Dumplings

Okra Gumbo (Chicken and Sausage)

Seafood Gumbo +$15

                                Meats and Main Dishes

Choice of 2 meats and 2 sides base price $20 per person. 2 person minimum. Pricing a la cart available upon request.

Additional meat + $3 / Additional side + $2

Pork Chops (fried, smothered, or w chutney)

Meatloaf (turkey or beef)

Chicken (Herb roasted, Mojo, Smothered, Curried, Jerk, or BBQ)

Cubed Steak

Beef Short Ribs (Braised or BBQ)

BBQ Pork Ribs (Regular or Peach Tamarind BBQ sauce)

Turkey Breast

Pork Shoulder (Traditional Mojo or BBQ)

Salmon (Ginger Glazed or Jerked) + $3 per person

Shrimp (Etouffe, Curried or Grilled) + $3 per person

Jambalaya (Chicken, Andouille or Turkey Sausage, and Shrimp) + $3 per person

Stuffed Bell Peppers (Ham, Sausage, and Shrimp OR Crab and Shrimp) + $3 per person

Lasagna (Beef, Turkey, Eggplant, Cheese, or Seafood)

Bourbon Baked Spiral Ham Market Price 


2 quarts (serves 4-6)                               $20

4 quarts (serves 7-8)                               $40

Greens (mustard, kale, collard, or mixed)


Braised Kale and Cabbage

Cabbage (smothered and fried)

Roasted butter or sweet potatoes

Broccoli (steamed or roasted w or w/o parmesan)

Vegetarian Red beans and Rice (white or brown)

Vegetarian Black beans and Rice (white or brown)

Arroz con Gandules (contains pork)

Vegetarian Curry Chana and Aloo


Jasmine, Basmati or Vegetable Fried Rice (white or brown)

Dressing (Sausage +$5)

Homestyle or Baked Macaroni and Cheese

Potato Salad

Platanos Maduros

Curried Eggplant

BBQ Baked Beans (Sausage + $5)

Corn Bread or Muffins (Regular or Jalapeño Cheese)

Breakfast/Brunch Selections

Quiche (various combinations available)                                                                                                      $23- $43

Breakfast Hash (Ham, Pork Sausage, or Turkey Sausage)                                                                    $15 per quart

Cheese Grits                                                                                                                                                                $15 per quart

Salmon Croquetts w Remoulade                                                                                                                        $2 per piece

Chicken or Tuna Salad (Fruit, Curried, or Plain) w/ an array of crackers and breads               $25 per quart

Kale Salad with Homemade Vinaigrette or Salad Dressing                                                                     $15

Sauces and Accompaniments

Peach Tamarind BBQ Sauce                                                                                                             All $10 per pint

Remoulade Sauce

Habanero Hot Pepper Sauce

Seasonal Fruit Salsa

Homemade Croutons

Grilled Cheese Croutons


Croissant Bread Pudding w Rum Sauce                    $30

Banana Pudding                                                                 $25

Praline Cake                                                                         $25


Flavored Lemonade (Mango, Passion Fruit, Watermelon, or Peach)                        $20 per gallon

Sangria (White or Red)                                                                                                                  $50 per gallon

Sorrel with Rum                                                                                                                               $40 per gallon

“Sister Time” Doubles

Carnival Season is officially upon us! Happy Carnival 2014! If you’re here in New Orleans, these are great for your next Mardi Gras/Carnival Party and great to take with you on the parade route (see you on the corner of … Continue reading

Green Seasoning (Homemade green sofrito)

Green seasoning also known as sofrito is a fresh seasoning used in the English, Spanish, and French speaking Caribbean/Americas (North, Central, and South America). It is the perfect base for rice, beans, stews, and great for a starter marinade for … Continue reading

Perfect Roasted Chicken with Roasted Vegetables

final chicken

This recipe is great for a fairly “quick” flavorful roasted chicken. I use organic antibiotic free chicken. It’s smaller than most whole chickens, but tastes 100% better! The key is cooking it in a cast iron skillet and allowing the drippings to moisten the meat. Serve with roasted root vegetables.

Prep time: 15 minutes

Cook time: 15 minutes uncovered 425 degree (F) oven

120 minutes covered 350 degree (F) oven


1 4-5 lb whole chicken

1 yellow onion peeled and cut into quarters

1 lemon cut in half, one half slice thin and other half cut into half

2 sprigs fresh rosemary

6 sprigs fresh thyme

1 bunch fresh sage

2 teaspoons coarse black pepper

4 teaspoons cajun boil seasoning (w/o a lot of salt) or seasoning salt mix

2 tablespoons creole mustard (coarse mustard)

1/2 stick of cold butter cut into cubes

4 tablespoons EVOO or garlic infused EVOO

2 tablespoons coarse sea salt

4 sweet potatoes peeled and cut into chunks (or 2 white potatoes and 2 peeled carrots and 1 stalk of celery)


Wash outside and inside of chicken cavity with salt and water. Remove parts inside cavity and discard. Trim fat around chicken where neck and bottom were. Pat dry.

whole chicken 2

Place chicken into large cast iron skillet.

Cut skin atop chicken so that it isn’t removed from chicken, but so that you may stuff the area between the fat and actual chicken.

stuffed chicken 2

Stuff this area with the thinly sliced lemons and 2 sprigs of chopped thyme.

stuffed chicken

Next stuff cavity with 1/2 of the onion quarters, the rest of the lemon, and the rosemary, cubed butter, and sage.

seasoned chicken

Rub the chicken with the mustard and season liberally with the pepper and seasoned salt of your choosing. Make sure the dry seasoning is distributed all over the chicken including legs, wings, etc. Drizzle 2 tablespoons of the EVOO over the chicken.

Place chicken in 425 F degree oven for 15 minutes. Cook uncovered for 15 minutes.

After 15 minutes, reduce oven temperature to 350 F degree and tent with foil. Cook for 120 minutes (2 hours) or until tender and juices run clear.

cooked chicken

After cooking, let chicken stand 10-15 minutes before cooking in order for chicken to maintain moisture.

gravy for chickenchicken in gravy

(If gravy is desires, place skillet on the stove and bring to a boil with 1 cup cold water mixed with 1 tablespoon corn starch)

During final 30 minutes of cooking, mix other half of onion, 2 tablespoons of EVOO, sweet potatoes (or whatever root vegetables you’ve chosen), coarse sea salt, the remaining fresh thyme, and rest of EVOO in mixing bowl. Evenly distribute on cookie sheet or shallow baking dish.

Place on lower rack in oven and cook for 30 minutes or until tender. Should finish at the same time as chicken.