Big Easy Foods Louisiana Cuisine

  The Best Kept Secret in Cajun Cooking: Big Easy Foods Stuffed Chickens minutesminutTotal: Why Big Easy Stuffed Chickens? Our chicken are loaded with delicious pork sausage, Gulf Shrimp and rice dressing We only use the finest chickens All our chickens are stuffed and ready to cook Deboned, leaving the wing tips and thighs Tender juicy and flavorful chicken Seasoned to perfection The meat is so tender that you can cut it with your fork The perfect New Orleans style recipes stuffed in each chicken Perfect solution for your next family dinner The Secret First we select the finest chickens. We debone the chicken except for the wing tip and the two small bones   in the wing.  We stuff the chicken with a variety of delicious dressings. Special seasonings are  sprinkled into  and over the product.  Stuffed & ready to cook! Using a process known as ballottine, Big Easy Foods chickens are deboned,  leaving only the wings and the legs for aesthet...

  Yes, you can definitely make boudin at home! Here’s a basic overview of what you’ll need and the steps involved: Picture is for illustration only Here is how to make Boudin Ingredients Pork (shoulder or butt) - about 2-3 pounds Pork liver - about 1 pound (optional, for traditional boudin) Rice - about 1 cup (cooked) Onion - 1 medium, chopped Green onions - 2-3, chopped Garlic - 3-4 cloves, minced Cajun seasoning - to taste Salt and pepper - to taste Pork casings - for stuffing (optional) Equipment Large pot for boiling Food processor or meat grinder Mixing bowls Sausage stuffer (if using casings) Cooking thermometer (for checking meat temperature) Make the Cheese Sauce: In the same pot, melt the remaining butter over medium heat. Stir in the flour, salt, pepper, and garlic powder. Cook for about 1 minute, stirring constantly. Gradually whisk in the milk. Continue cooking and stirring until the mixture thickens (about 5-7 minutes). 4 Easy Steps Cook the Pork: Boil the pork shoulde...

  Big Easy Boudin Kolache minutesminutTotal: Kolaches filled with Louisiana boudin are a delightful Cajun culinary tradition. They are often  served for breakfast,  or as a tasty snack.   This is a simple, yet delicious version of kolache made from crescent rolls stuffed with Louisiana Cajun boudin. Ingredients: 1 Big Easy Foods 14 oz pack - Alternatively, you might want to try Rouses Boudin, Market Basket Smokehouse boudin, or Savoie's boudin.  1 to 2 cans 8 count (Pillsbury, or Great Value)  crescent rolls  Cooking frozen boudin:  Stovetop cooking Instructions: Cook thoroughly to an internal temperature of at least 165˚F. Place Boudin links in enough water to cover. Simmer for 10 minutes. Remove links from water and allow 2 to 3 minutes before serving. Directions: 1.  The crescent rolls should be prepared on a baking sheet lined with foil and sprayed with cooking spray while the boudin is cooking. 2. Divide the boudin link in half and spoon...