Born in New Orleans, I grew up around some of the greatest local cuisine and sadly didn't fully appreciate it till I moved away. Now living in Texas I found myself longing for the Cajun and Creole foods of my heritage and want to bring those same flavors to the folks that I serve.
Hosting a private dinner party or a large corporate event? I'm here to help! We'll start with menu planning, I handle it from there so you can just enjoy your guests or event without having to break a sweat! I love serving people!
Just want someone to fix a meal for you and your family that is made from scratch, incredibly delicious and not from a drive thru? I can help with that! Gumbo by the gallon feeds 6-8 Red Beans and rice, Shrimp Creole or Shrimp and Grits and more are available for family style dinners. Daily menu for single servings And delivery is available to New Braunfels area
"Miriam and her team have provided catering services for a number of our house concerts and everybody raves about the food and her wonderful personality. She has served up to 200 scrumptious meals, hot and fresh!"
Perhaps I am biased as I have known Sauce y mama owner Miriam Molinet for many years, her passion for food and loving people with her food always shines through.
"When we have sales meetings we call Miriam and she never dissapoints. No comparison to the many fast food alternatives we used to use! No more, we like fresh and local and will continue to rely upon the Sauce y Mama."
If you have ever made a trip to the "Big Easy" no doubt someone pushed some Boudin Sausage your way. A well seasoned rice and pork based sausage made fresh that I roll in to balls and fry them up. Served over a bed of spicy slaw with homemade remoulade sauce. Seriously great!!
With the freshest French breads and an assortment of toppings based upon local availability.
These are just amazing! Simple, yet tons of flavor filled with lump crab, Lightly coated with panko bread crumbs, pan fried to a delicate crisp. Served with a swizzle of remoulade sauce.
This is a favorite for sure.... My own recipe that combines the lemony delicate flavor of the artichoke heart with three cheeses. Served bubbly hot! Perfect on toast points or toasted french bread rubbed with garlic.
Totally a hit at any dinner party! What is your pleasure? Creamy garlic sauce, White wine and butter sauce with capers or maybe a tomato base sauce. I'm "Sauce y mama"... Sauces are my thing!
I leave the tail on so your guests are tempted to use their fingers!!
Crab doesn't need much to showcase its deliciousness, fresh corn and a creamy base seasoned to perfection hit this right out of the park!
Lots of time and love go into Red Beans, using only Camilia Beans because of their creamy texture. I use Tasso from Lousiana for great seasoning as well as Andoulle sausage for that smokey flavor. In New Orleans served everywhere on Monday's but I love em' any day of the week!!
Starting with the best roux ever, then the Cajun trinity, then shrimp stock and fresh gulf shrimp. Over rice.
If you ever get to New Orleans area you have got to go to Bear's Poboy shop, one on the North Shore in Covington and the other in Metarie located in Genneros Bar. Now I'm a foodie for sure so I work my trips home around their hours... Hands down the BEST! Why am I talking about Bears? I model my poboys after theirs! They have to be assembled on location for sure! My personal favorite is hot roast beef with grilled ham and cheese. Po-boys come dressed with mayo,lettuce tomato & pickles
A dark roux and the blessed "trinity" provide the deep base for this hearty gumbo. I ship my Andoulle sausage in from Louisiana because they just do it right! Locally sourced chicken, a little love and some time and Yikes! Great year round!! Want to have fun with it? Trade the chicken for duck... really rich and incredible!
As a child the mere thought of "okra" terrified me!! But as an adult as I learned to appreciate Cajun culinary cuisine, I embraced the okra and now gladly pair it with fresh gulf shrimp as one of my signature Gumbo dishes. A dark rich roux base makes this an all time favorite!!
Sauce y mama loves this hometown favorite!! I make my grits well seasoned and full of creamy cheeses, baked in a cheesecake pan and cut in a wedge. It makes a great base for the spicy shrimp creole that is poured over the top!!
A NOLA favorite!! I make mine true to tradition, french bread,eggs, and vanilla. Topped with a Bourbon sauce, sweet and decadent!
An old family recipe that is the best recipe I have ever tasted.... velvety texture bursting with chocolate that melts in your mouth!!
Each day I'll have one of my Specialty Menu items availble in single serving
I'm cooking up traditional Red Beans seasoned with Louisiana Andoulle sausage. Creamy and has a little cayenne kick. Served with rice and french bread.
Jambalaya a creole rice dish, made with sausage, chicken and ham. Served with french bread
A little unusual preparation of the grits.
I use Three cheeses to make it extra creamy and bake in a cheesecake pan so I can cut in wedges. Stands up great to the Shrimp in a creole sauce.
Made famous by little town in Louisiana called Natchitoches these pies were on the buffet for special occasions. Mini pies are filled with seasoned ground beef and pork or a spicy shrimp in creole sauce. served with slaw
You have two choices Seafood Gumbo or Chicken and Sausage Gumbo.... both in a rich dark roux base with tons of flavor!! Served with rice and french bread