Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of La Boucherie Stuffed Chicken Shrimp & Sausage Jambalaya 48 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.
Stuffed & ready to cook! Using a process known as ballottine, LA Boucherie's chickens are deboned, leaving only the wings for aesthetic purposes. Seasoned to perfection & stuffed with your choice of homemade dressings! 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!
Shrimp and Sausage: La Boucherie's pork sausage is slowly cooked with onions, celery, bell pepper, and seasonings in a flavorful red sauce. This mixture is added to cooked natural long grain white rice and mixed by hand. Large plump shrimp are then cleaned, de-veined, and blanched in boiling water. For cooking instructions see "more details" above.Ingredients
Chicken (Less Than 3% Retained Water), Water, Extra Long Grain Enriched Rice (Iron (Ferric Orthophosphate), Niacin, Thiamine (Thiamine Mononitrate), Folic Acid), Shrimp (Water, Sodium Tripolyphosphate, Sodium Bisulfite), Pork Sausage (Pork, Water, Kosher Salt [Salt, Yellow Prussiate of Soda (Anti-caking Agent)], Garlic, Worcestershire Sauce (Distilled Vinegar, Water, Corn Syrup, Salt, Molasses, Caramel Color, Spices, Garlic, Natural Flavor, Anchovies, Tamarind, Dextrin and Sulfiting Agents), Garlic Powder, Onion Powder, Red Pepper, Black Pepper, Paprika), Yellow Onion, Celery, Green Bell Pepper, All-purpose Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Green Onion, Butter Blend [Partially Hydrogenated Soybean Oil and Liquid Soybean Oil, Water, Butter (Cream, Salt), Salt, Non-fat Dry Milk Solids, Soy Lecithin, Sodium Benzoate (A Preservative), Artificial Flavor, Vitamin A Palmitate Added, Beta Carotene (Color), Salt (Salt, Sodium Silicoaluminate), Black Pepper, Red Pepper, Paprika
Allergen Info
Contains Wheat and Their Derivatives, Sulfur Dioxide and Sulfits, Fish and Their Derivatives, Other gluten Containing Grain and Gluten Containing Grain Products, Soybean and its Derivatives, Shellfish, Milk and its Derivatives, Corn and Its Derivatives.
Actual product packaging and materials may contain more or different information than that shown on our website. You should not rely solely on the information presented here. Always read labels, warnings and directions before using or consuming a product.
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.