We do BBQ - at your location!

Wedding catering, on-site catering, reunions, parties, corporate Cater weddings, reunion, BBQ events at your location - bbq catering for Yakima County. Jazzy's BBQ

Our Jazzy's style BBQ Catering buffet includes:

Setup and cleanup of our BBQ area.
2 to 3 Buffet serving tables stocked with food, utensils and paper goods.
All heavy-duty plastic forks, spoons, knives
All paper goods - plates, cups, bowl, napkins, etc.
A serving table attendant to keep all foods and supplies restocked.
Our bbq pit, oak firewood and our almost famous barbeque catering team.
Check our FAQs link for more info and specifics.

BBQ Catering - bar-b-que - barbecue at YOUR location for:

Holiday Banquets - Rehearsal Dinners - Wedding Receptions
Company Picnics - Grand Openings - Sports events - Corporate Parties
Fundraisers - School Events - Athletic Team Barbeques - Class Graduations
Churches - Memorials - Life Celebrations - Family Reunions
Trailrides - Beach BBQs - Birthdays - Retirements - Campouts - Film / Movie Shoots - BBQ Tailgate Parties. What type of onsite catering is right for your event? 

Custom Menus available by Quote. Just email us the details.
Please reserve your date EARLY - our Calendar fills quickly for spring / summer events.
A non-refundable Deposit of $100.00 is required for us to RESERVE your date.

Thank you for considering onsite bbq catering from Jazzy's BBQ & Southern Cuisine. We take pride in great Southern New Orleans style barbecue food and superior service that's easy on your pocketbook. Located in Yakima County, Washington, we prepare all barbecue meals at your location. Our theme is informal Southern outdoor New Orleans style barbeque like our catering history itself. Select any BBQ catered buffet dinner, breakfast or sandwich from our MENU.

Please contact us with questions or your request for a custom menu quote. You can call us with questions: 509-494-9931

Chicken Gumbo I Call It Simple Chicken Gumbo

12 1/2 level  cooking spoons of white flour.
1 1/3 cup lard
1 large hen (6 lbs)
1 lb. hot sausage
1 Audouille
1 medium onion, cut fine
3 cloves garlic
2 (6 inch pieces) of celery
1/2 hand green onions (tops)
1 tsp. File
1 tbsp Parsley

Season chicken with salt, red and black pepper. Make roux with flour and lard. Put chicken in roux (chicken can be fried first) and cook; add onions, garlic, celery, let cook until liquid is formed. Add green onion tops and parsley. Let cook, add water (small amount once). Add Audouille 40 minutes after gumbo starts to boil. Total cook time is approx. 1 1/2 hrs. Add 1 teaspoon of File.

Serve over hot bed of rice.

COCONUT-BATTERED SHRIMP WITH ORANGE MARMALADE DIPPING SAUCE

If you're a fan of sweet and spicy dishes like I am, this recipe is for you. If you like dishes on the spicier side, you can add more horseradish and hot sauce.

Ingredients:

3 cups cooking oil
3 teaspoons Tony Chachere's Creole Seasoning
1 one quarter cup flour
2 eggs one-half cup milk
1 cup shredded coconut
1 pound to one-half 5 count shrimp, peeled and de-veined*

Orange Marmalade Dipping Sauce:

one-half cup orange marmalade
1 tablespoon horseradish 2 teaspoons Dijon mustard
2 teaspoons lemon juice
one quarter teaspoon hot sauce
one quarter teaspoon salt

Directions:
1. Heat cooking oil to 325 F.
2. In a bowl stir together 1 cup of flour with 1 teaspoon Creole Seasoning and set aside. In another bowl place eggs, milk and 1 teaspoon Creole Seasoning and whip together.
3. In another bowl stir together remaining 1\4 cup flour and shredded coconut.
4. Place shrimp in another bowl and season with remaining teaspoon of Creole Seasoning.
5. Dip individual shrimp first in flour, then in milk-egg wash, then roll in coconut-flour mixture until coated. Repeat each step until all shrimp are battered.
6. Drop shrimp into cooking oil and fry until golden brown and floating.
7. Serve with Orange Marmalade Dipping Sauce. Orange Marmalade Dipping Sauce: Combine all ingredients in a bowl and mix until thoroughly blended.

Yields app 2 dozen shrimp. * 21-25 count denotes the number of shrimp per pound; the larger the numbers the larger the shrimp