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At Buster's, we believe in delivering only the best. Our journey begins in the heart of Louisiana, where we source the freshest crawfish tails, ensuring none of that cheap imported stuff makes its way into our products. Our commitment to quality doesn't stop there. Every ingredient that goes into our jalapeno cornbread and crawfish dressing is handpicked, ensuring a high-quality product that's bursting with flavor.
Our chickens are partially deboned, leaving only the wing bones for a touch of authenticity and ease of carving. Each chicken is then pre-seasoned to perfection, vacuum sealed, and shipped frozen to maintain its freshness. Ready to cook upon arrival, our stuffed chicken is a testament to our dedication to bringing the genuine taste of Louisiana to homes everywhere.
Experience the rich flavors and traditions of Louisiana with Buster's crawfish cornbread stuffed chicken. Whether you're hosting a dinner party or simply craving a taste of the South, our stuffed chicken is sure to impress. Don't miss out on this limited-time delicacy. Order now and savor the authentic taste of Louisiana with Buster's crawfish tail meat. Your taste buds will thank you!
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.