Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Creole Lunch House Stuffed Breads 16 oz is packed and ready to ship.
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.
Louisiana natives enjoy a combination of the beloved flaky textures of pastries with savory meats. M&R Creole Stuffed Bread delivers just that. A creole seasoned bread stuffed with sausage, beef, cheese and peppers. Loaded with ground beef, mild peppers, and delicious pork sausage, your taste buds will be begging for more.
Ingredients: Bread dough (enriched bleached flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid) water, sugar, yeast, shortening (palm oil, mono & diglycerides, polysorbate 60,) milk powder (nonfat dry milk, dried whey, soy flour) contains 2% or less of: salt monocalcium phosphate, yeast nutrients (calcium sulfate, ammonium sulfide, enzymes, potassium iodate, wheat gluten, wheat starch, absorbic acid (vitamin c), fresh sausage (pork, water, salt, spices, sugar, monosodium glutamate, potassium lactate), ground beef, smoked sausage (pork, beef, pork broth (water, pork stock), water, salt, dextrose, sodium phosphate, flavorings, paprika, sodium erythorbate, sodium nitrite, yeast extract), cheddar cheese, pasteurized milk, cheese culture, salt, enzymes, annatto (vegetable color), corn starch (to prevent caking), jalapeno peppers (jalapeno peppers, salt, distilled vinegar, onions, garlic, calcium chloride, 1/10 of 1% sodium benzoates, and yellow 5).
Creole Stuffed Bread Baking instructions:
All authentic Louisiana meats and specialties from CajunFood.com 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 from CajunFood.com 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. CajunFood shipped this 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. CajunFood is my go-to online store now.