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Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Chicken stuffed with Authentic New Orleans Style Gulf Shrimp and Louisiana Crawfish Jambalaya. Frozen chicken for sale, ready to bake chicken, packed with Louisiana Gulf Shrimp and crawfish perfectly seasoned, moist bursting with Louisiana flavor. A culinary gift from Louisiana delivered nationwide.
Stuffed & ready to cook! Using a process known as ballottine, Cajun.com's chickens are deboned, leaving only the wings for aesthetic purposes. Seasoned to perfection & stuffed with our homemade dressing! This makes a wonderful quick and easy evening meal & is perfect when unexpected guests arrive for dinner! What an elegant way to entertain your friends & family!
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Thawing Instructions: Leave chicken in plastic bag. THAW BY EITHER Placing in refrigerator approx. 24-48 hours OR placing in cold water approx. 1-3 hours.
Cooking Instructions: Preheat oven to 375 degrees Fahrenheit. Remove chicken from bag and place breast side up in a greased baking dish. Chicken should be gently moved around during cooking process to prevent sticking. Cover thawed chicken loosely with foil and bake approx. 1 1/2 hours. (For a browner look if desired, bake uncovered and baste periodically with butter.) Internal temperature must reach 165 degrees Fahrenheit. Optional: To cook frozen chicken cover tightly with foil & bake 1 1/2 hours, remove foil and bake an additional 30 min.
Let chicken rest approx. 10 minutes, remove string & serve!
Alternate cooking directions:
Heat olive oil in a cast iron skillet set over medium-high heat.
Bake for 20 minutes until cooked through.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. It arrived packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. This is my go-to online store now.