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Image by Karolina Kołodziejczak

Our Story

For over 50 years and three generations, Elizabeth Anderson Catering has been a premier family business in New Orleans. Elizabeth Anderson founded her namesake catering company with the support of her husband, George, and five children. With the family motto “many hands make light work,” everyone pitched in where they were needed. This tradition has continued with the involvement of Mrs. Anderson’s grandchildren and great-grandchildren.


In 1992, following in her mother’s footsteps, Jessie Dejoie, the eldest of the five children, took over the business with her eldest daughter, Myrnette, joining her in 2000. Combining their culinary genes with masterful creativity, fresh ingredients, and a dedication to personalized service, the business has continued to flourish.


The family’s commitment to excellence in culinary arts and presentation has afforded them the opportunity to serve mayors, congressmen, and ambassadors.  However, the highest compliment and best reference for the business is that several generations of New Orleans families have entrusted their weddings, baby showers, debutante parties and other special events to Elizabeth Anderson Catering.  Jessie often notes that her customers are family, “Our lives are continually intertwined with the subsequent catering of these special events.”


Elizabeth Anderson Catering has the experience and capacity to serve large receptions, weddings, and conferences, as well as provide the perfect menu for smaller luncheons and corporate meetings.  Well-known for her gracious presence, Jessie Dejoie treats each client’s event as if were her own-ensuring that the event will be handled professionally, but with a personal touch.  Elizabeth Anderson Catering only uses the finest and freshest ingredients.  The listed menu selections are offered based on our experience of the taste of all guests.


We look forward to serving you and making your next event a fine Louisiana culinary experience.  Prices vary and include several options depending of the size of the event, choice of cuisine, and market value of seasonal ingredients.

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