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.
AUTHENTIC CAJUN TASSO, SAUSAGE & CHICKEN GUMBO
4 Quarts Water
10 Heaping Tbsp. Savoie’s Gluten Free Instant Roux
1/2 tsp. Savoie’s Flavoring and Browning Sauce
4 Cubes Chicken Bouillon
1 Large Hen or Fryer (cut up & seasoned)
1 lb. Savoie’s Smoked Sausage or Andouille
12 oz. Savoie’s Tasso, then sliced
1 Large Onion, chopped
1 Bell Pepper, chopped
2 Pods Garlic, minced
1 Stalks Celery, chopped
1/2 Cup Green Onions, chopped
1/2 Cup Parsley, chopped
Salt & Pepper to taste
Dissolve Savoie’s Gluten Free Instant Roux Mix, Savoie’s Browning Sauce, and bouillon cubes in boiling water in a large stock pot. Simmer for 30 minutes. Brown chicken, sausage and tasso in a heavy pot in a 375° oven for 30 minutes, or until lightly brown. Add the vegetables to the meat midway through the browning. Drain fat, and add meat/vegetable to the water. Bring gumbo to a boil, lower heat and simmer until the chicken is tender (about 1 hour). Add green onions and parsley about 15 minutes before serving. Season to taste. Serve over cooked rice. Serves 6 to 8.
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.