Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Mam Papaul's Louisiana Dirty Rice Mix 8.19 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.
Refer to the product label for full dietary information, which may be available as an alternative product image.
Amount per servingCalories100| Amount per serving | % Daily Value* |
|---|---|
| Total Fat 0.1g | 0% |
| Saturated Fat0g | 0% |
| Trans Fat0g | |
| Cholesterol 0.00mg | 0% |
| Sodium 585mg | 24% |
| Total Carbohydrate 22g | 7% |
| Dietary Fiber1g | 3% |
| Sugars1.5g | |
| Protein 2g | |
| Vitamin A | 0% |
| Vitamin C | 30% |
| Calcium | 4% |
| Iron | 15% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Box
Louisiana Gourmet
5.00 x 1.62 x 6.75 Inches
Use one pound of any of the following: ground beef (browned); ground pork (browned); chopped chicken livers and gizzards (browned and tenderized). 1. Brown meat and drain. 2. Add Mam Papaul's Louisiana Dirty Rice Mix, 2 cups water and 2 tablespoons butter (optional). Stir. 3. Bring to a boil for one minute. 4. Cover, lower heat. Stir once or twice during cooking. Ready to serve in 25 min.
Rice, Onions, Hydrolyzed Soy Protein, Food Starch, Soybean Oil, Natural and Artificial Flavors, Bell Pepper, Celery, Wheat Flour, Spices, Garlic, Sugar, Cayenne Pepper, Black Pepper, White Pepper, Disodium Inosinate, Disodium Guanylate, Silicon Dioxide.
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.