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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.
Jambalaya can be prepared with your choice of 1 lb. of smoked sausage, cooked chicken, ham or shrimp*, cut into bite-size pieces.
STOVE TOP DIRECTIONS
1. MIX 2 1/2 cups water, Rice Mix, meat of your choice and 1 tbsp. vegetable or olive oil (optional) in 3-quart saucepan until well blended. Bring to boil. Reduce heat to low. Cover.
2. SIMMER 25 minutes or until rice is tender.
3. REMOVE from heat. Let stand 5 minutes. Fluff with fork before serving.
* Add cooked shrimp during last 5 minutes of cooking time.
Microwave Directions
1. Mix 2 1/2 cups hot water, Rice Mix, meat of your choice* and 1 tbsp. vegetable or olive oil (optional) in 2 1/2-quart microwavable bowl until well blended. Cover.
2. Microwave on HIGH 5 minutes. Stir. Microwave on MEDIUM (50% power) 18 minutes or until rice is tender, stirring occasionally. Let stand in microwave 5 minutes. Fluff with fork before serving.
*Add cooked shrimp during last 5 minutes of cooking time.
Microwave ovens vary; adjust cooking times as needed. Cooking times are based on an 1100 watt microwave oven.
CAUTION: Bowl and contents will be very hot. Use pot holders when removing from microwave.
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.