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.
Unit Size: 8 oz (227g)
Ingredients
Enriched Long Grain Parboiled Rice (Rice, Iron, Niacin, Thiamine Mononitrate, Folic Acid), Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Corn Starch, Dried Onion, Salt, Hydrolyzed Vegetable Protein (Hydrolyzed Corn Gluten & Safflower Oil), Monosodium Glutamate, Spices, Caramel Color, Dried Garlic, Natural Flavor.
For Chicken & Sausage Gumbo In 4 qt. pot, combine 6 cups cold water or chicken stock and LA Fish Fry Gumbo & Rice Entrée Mix. Stir often while bringing to a boil. Add 2 lbs. of thoroughly cooked chicken and/or sausage (to 165˚F). Bring to a second boil. Reduce heat to low, cover, and simmer for 25 minutes, or until rice is tender. Stir occasionally. Remove from heat. Enjoy!
For Seafood Gumbo In 4 qt. pot, combine 6 cups cold water or chicken stock and LA Fish Fry Gumbo & Rice Entrée Mix. Stir often while bringing to a boil. Add 2 lbs. of uncooked seafood. Bring to a second boil. Reduce heat to low, cover, and simmer for 25 minutes, or until rice is tender. Stir occasionally. Remove from heat (add oysters at this time, if desired). Ensure seafood is thoroughly cooked (to 145˚F). Enjoy!
SERVING SIZE INFORMATION: Package size = 8.0 oz. (227 g) Serving size = 2 Tbsp. dry mix (30 g)/1 cup prepared Servings per container = about 8
COOKING DIRECTIONS:
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.