Frequently Asked Questions

Crawfish are small freshwater crustaceans popular in Louisiana Cajun cooking. They're typically boiled with seasoning, corn, and potatoes, then served by the pound. The tail meat is the main edible portion and carries bold, spicy flavor when cooked Cajun-style.

Boudin balls are a Cajun specialty made from seasoned pork, rice, and spices — the same filling as traditional boudin sausage — shaped into balls and fried until crispy outside and tender inside. They're a popular Louisiana street food and market staple.

Crawfish boil catering typically involves live or fresh crawfish cooked in large pots with Cajun seasoning, vegetables, and corn. Caterers handle setup, cooking, and serving. It's a crowd-friendly, interactive dining experience well-suited to outdoor events and large gatherings.

Cracklins are made from pork skin with fat still attached, giving them a chewy, rich center with a crispy exterior. Pork rinds are made from skin only, making them lighter and airier. Cracklins are a traditional Cajun snack with more depth of flavor.

Louisiana crawfish season typically runs from late January through early July, with peak availability from March through May. Cold winters or dry conditions can shorten the season. Availability outside peak months may depend on farm-raised supply versus wild-caught harvest.

Wild game processing involves cleaning, butchering, and packaging deer, hog, or other hunted animals after harvest. Using a professional processor ensures safe handling, proper aging, and precise cuts. It also saves hunters significant time and ensures the meat is properly prepared for freezing.

A general guideline is 3–5 pounds of whole, live crawfish per person for a main dish serving. Heartier eaters or longer gatherings may call for up to 5–7 pounds each. Side dishes like corn and potatoes help stretch the serving further.

Fresh seafood offers better texture and flavor when cooked the same day, especially for shellfish. However, seafood frozen shortly after harvest can rival fresh quality. The key is sourcing from a market with high turnover and proper cold-chain handling to ensure peak freshness.

Crawfish boils, shrimp boils, and jambalaya are among the most popular Cajun options for large events because they scale easily and serve crowds efficiently. Boudin and cracklins work well as appetizers. These dishes also bring an authentic, interactive experience guests tend to remember.

Natchitoches, Louisiana is one of the oldest cities in the country and sits at the heart of Creole and Cajun culinary heritage. The region's French and Creole roots, combined with local ingredients like crawfish and pork, make it a recognized hub for authentic Louisiana cooking traditions.

Yes — T-Johnny's provides Cajun catering across both states, including Natchitoches, Alexandria, and Shreveport, Louisiana, as well as Coweta, Broken Arrow, and Tulsa, Oklahoma. Whether you're planning a corporate lunch, a crawfish boil, or a large private event, we bring authentic Cajun food — boiled crawfish, Natchitoches meat pies, smoked sausage, and more — directly to your venue.

T-Johnny's offers authentic Natchitoches meat pies from its Coweta, Oklahoma location, making them accessible well beyond their Louisiana origin. The pies follow the traditional recipe — seasoned ground meat in a flaky, hand-crimped pastry — so you get the real thing without having to travel to Natchitoches.

Natchitoches meat pies are a Louisiana Creole specialty defined by their half-moon shape, hand-crimped edges, and a spiced ground meat filling that blends pork and beef with Cajun seasonings. Unlike pot pies or empanadas, they are deep-fried to order, producing a crisp, golden crust that is closely tied to the culinary tradition of Natchitoches, Louisiana.