Louziana Food Fundraiser

LouZiana Food Truck is Coming!
Sunday April 29th for some Fundraising!
at all Masses or until they run out of Gumbo…

Sunday, April 29, 2018 ~ All Masses

Longtime parishioners Pete and Pam Terrebonne will be serving up their Authentic Cajun Style Gumbo and Café du Monde Beignets!

Here’s the Menu:

• Chicken & Andouille Sausage Gumbo
Mahogany Roux Slow-Simmered in a Trinity of Fresh Cut Onions, Bell Peppers and Celery, Fresh from Scratch Chicken Stock with Roasted Chicken and Bites of Andouille Sausage, Served Over White Rice
*Well-Seasoned and Just a Bit Spicy* 12 oz. Bowl to Go $ 9

• Café du Monde Beignets!
Freshly Prepared and Smothered with Powdered Sugar! Traditional Order of 3 Beignets $ 5

Order your Gumbo before Mass and they’ll have your order ready for you when you come out! 
100% of the Proceeds Go to St. Gregory the Great!

LouZiana Food - About Us

Get an authentic, full-flavored taste of South Louisiana food with LouZiana Food, from owners Pete and Pam Terrebonne, right here in Southern California. Executive Chef Rick Huffman, and the Terrebonnes, have once more teamed up, to deliver their new “down the bayou” concept in a restaurant, food truck, and catering.

Years of award-winning, fine dining culinary and service experience in the corporate, yacht charter industry – combined with Pete Terrebonne’s homegrown roots from Galliano, Louisiana – provides you and your guests with professional expertise, excellent service and outstanding cuisine.

Using only the freshest ingredients and time honored culinary traditions, all dishes are made with homemade stocks, fresh herbs and vegetables, best quality meats and seafood, from “scratch” fine desserts and freshly baked bread daily. Additionally, only LouZiana Food’s signature blend of spices, coatings and sauces are used when preparing meals. It’s all fresh. It’s all good!


Chicken & Andouille Sausage Gumbo   

Café du Monde Beignets!   

Just what makes South Louisiana cooking so good? LouZiana Food believes it’s a bone-deep, time-honored, love and understanding of what it takes to be and to cook Cajun.