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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.
The Gator Pickles brand is renowned for its exceptional taste and quality. Our Yellow Squash Chow-Chow is no exception, crafted from the finest yellow squash and sweet onions, then brined in the signature Gator Pickles juice. It's a blend of sweet and heat that might just make you eat the whole jar in one sitting!
Wondering how to serve Chow-Chow? It's versatile! Use it as a relish for hot dogs, hamburgers, or barbeque, add a zesty touch to beans, cornbread, or turn it into an appetizer on a cracker with cream cheese. It's also perfect alongside pinto beans, fried potatoes, and cornbread.
In every jar of Gator Pickles Yellow Squash Chow-Chow, you're not just tasting a condiment; you're experiencing a piece of Cajun cooking tradition, seasoned to perfection. It's more than just food; it's an adventure.
Don't wait any longer to add this unique taste to your culinary collection. Perfect for elevating any meal, our Chow-Chow is a testament to the Creative Cajun Cooking that Gator Pickles is famous for. Experience the flavor that slips up on you – it's a bite you won't forget!
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.