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 Cajun Boudin made by Alvin and Joseph Guidroz for the past 50 years on the same corner. Alway consistent and great tasting. For the ones who may not have tried boudin ... | |
| |  THIS IS MY OWN BLEND OF SPICES THAT WILL MAKE YOUR TASTE BUDS JUMP FOR JOY. IT INCLUDES CAYENNE RED PEPPER, BLACK PEPPER, (VERY LITTLE SALT), ONION POWDER, GARLIC POWDER, AND ... |

Honey Praline Ham KitFor an absolutely sensational taste, try the Cajun Injector Honey Praline Ham Kit. When you think ham, think Honey Praline Ham Kit. Comes with our Original ... | |
| |  Seafood Etouffee (smothered Shrimp or Crawfish or BOTH) is a south Louisiana Tradition. Fresh Louisiana Gulf 31-35 Shrimp or Fresh Louisiana CRAWFISH...
This dish is fully ... |

Cracklins are a cajun snack made similarly to pork rinds. For Cracklin Lovers and for your special upcoming parties or celebrations.
They will stay fresh and ... | |
| |  Chicken & Sausage Gumbo starts with a hearty roux and is made with fresh Chicken and Richard's Smoked Sausage. A Great Traditional Cajun Gumbo! Savoie's old fashioned roux ... |
 Chicharron is fried pork cracklin skin - crispy and tasty. Light and dense, but great tasting!! | |
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Green Onion Pork Smoked Sausage with no Soy added! Smoked sausage is found in many Cajun kitchens and is used as an addition to dishes such as Red Beans and Rice or is even great ... |

Andouille is a sausage that is heavy on the spices and made from larger pieces of meat rather than ground meat. It is heavily smoked and very flavorful. It is used in many Cajun ... | |
| |  Turducken
Turducken is a Louisiana dish that is rumored to have been invented in New Orleans, Lake Charles, and Maurice. The truth is no one is quite sure where the first Turducken ... |