I assume that w/ a last name like Gauthier ( Go che a ) for you non cajuns that you learned to cook cajun food in Louisiana ?
So much of our cooking is roux based and seafood . i have found over the years that anything w/ shrimp ,crab or crawfish in it freezes ok but most times when you reheat the sea food gets over cooked. Best hint i can give you is vac seal and reheat in simmering water.
If it was me doing catering i would offer a menu w/ a choice of appetizers, mains and desserts. Maybe 5 apps to choose from 2-3 soups, 5-6 mains and 2 -3 desserts.
Let them make the choices of 3 apps 1 soups 2 mains and 1 desert. or something like that.?
If you try to do to many dishes your quality will suffer because you are to rushed trying to complete to much.
If you will be ordering fresh seafood The price will be up there.
The normal way we do pricing is to price out everything down to the napkins and triple that . divide that by number of portions they want and you can give them a cost per serving for the food. Only you can set the labor cost. Good luck and bon mange.