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.
Did you know that Gumbo is Louisiana’s official state cuisine? Once you try our Gumbo Mix, you’ll understand why! Just add your choice of chicken, sausage, or seafood (or all three!) to our authentic Cajun seasonings, vegetables, smoke flavoring, and rice, and bring this authentic Louisiana dish home to your family tonight!
Folks in South Louisiana take their gumbo very seriously. Each recipe is the result of culinary influences that date back to the early 1800s. Our Cajun Land Gumbo & Rice Entrée Mix honors this beloved staple in an easy-to-use blend of rice, seasonings, and spices that you can prepare in less than 30 minutes. Simply add your choice of chicken, sausage, or seafood… or all three!
Cooking Directions
Ingredients
ENRICHED LONG GRAIN RICE (RICE, NIACIN, IRON (FERRIC ORTHOPHOSPHATE), THIAMIN (THIAMIN MONONITRATE) , FOLIC ACID), DEHYDRATED VEGETABLES (ONION, BELL PEPPER GARLIC, CELERY, TOMATO), SALT, CORN STARCH, WHEAT FLOUR, SPICES, CARAMEL COLOR, NATURAL SMOKE FLAVOR, AND SOYBEAN OIL.
CONTAINS WHEAT.
CONTAINS A BIOENGINEERED FOOD INGREDIENT
Nutrition Info
About 8 servings per container
Serving size 25g (dry mix only)
Calories 80
Sodium 880mg 38%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 4%
Total Sugars
Protein 2g
Calcium 29mg 2%
Iron 1mg 6%
Potassium 93mg 2%
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.