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.
1 (2-3 lb.) fryer, cut in serving size pieces
1/2 lb. sliced smoked sausage
1 (7.9 oz.) OAK GROVE SMOKEHOUSE CREOLE JAMBALAYA MIX
2 1/2 cups water or lightly seasoned stock
Brown and precook chicken until tender. Remove excess fat; remaining liquid may be used as part of the stock. Precook sausage slightly. Combine sausage, chicken pieces, Jambalaya Mix and water or stock in a 2 qt. saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20-25 minutes. When water is absorbed and rice is tender, turn jambalaya lightly with spoon. Serves 4-6.
OVEN METHOD: Combine ingredients in a baking pan. Stir, cover and bake at 400˚F, for 40-45 minutes. Stir once halfway through cooking time. Upon removal from oven, turn lightly with spoon.
Variations:
1. Substitute 1 - 1 1/2 lbs. boned, cooked chicken for chicken pieces.
2. For Pork & Sausage Jambalaya, substitute pork for chicken.
1 - 2 lbs. peeled shrimp, fresh or frozen
1 (7.9 oz.) pkg. OAK GROVE SMOKEHOUSE CREOLE JAMBALAYA MIX
2 cups water
Combine all ingredients in a 2 qt. saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20-25 minutes. When water is absorbed and rice is tender, turn jambalaya lightly with spoon. Serves 4-6.
OVEN METHOD: Combine ingredients in a baking pan. Stir, cover and bake at 400˚F, for 40-45 minutes. Stir once halfway through cooking time. Upon removal from oven, turn lightly with spoon.
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.