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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of La Boucherie Turducken Roll Stuffed with Shrimp & Sausage 5 lb is packed and ready to ship.
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.
Turkey breast stuffed with duck, chicken and Shrimp & Sausage stuffing. Inspected for wholesomeness by US Department of Agriculture.
Ready to cook.
Gourmet quality.
This hot item is fast becoming a big seller and is ideal for smaller groups. The turkey breast is perfectly seasoned with La Boucheries’ spice mixture, then layered with lean duck breast & chicken and stuffed with La Boucheries’ mouth watering stuffing! Rolled together and netted, this oven ready Louisiana delicacy is great for the holidays! Simply thaw, bake & serve!
Product weight 5 lbs
Serves approximately 8 people
Shrimp & Sausage Jambalaya
La Boucherie’s pork sausage is slowly cooked with onions, celery, bell pepper & seasonings in a flavorful red sauce. This mixture is added to cooked, natural long grain white rice and mixed by hand. Large, plump shrimp are then cleaned, de-veined and blanched in boiling water. In order to make each product consistent, whole shrimp are weighed and added to the stuffing of each bird.
Cooking Directions (Keep Frozen Until Ready to Use): Thaw in refrigerator for 48 hour prior to baking. Preheat oven to 350 degrees Fahrenheit. Remove plastic bag, netting stays in place and put completely thawed roll in a non-stick roasting pan or one that has been sprayed with cooking oil. Cover with foil and bake approximately 2 hours. Remove foil and bake an additional 15-20 minutes or until golden brown in color. Basting with butter helps achieve the golden brown color and also keeps the roll moist. Internal temperature must reach 165 degrees Fahrenheit. Let stand 10-15 minutes, cut and remove netting. Carve, serve enjoy! Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerate or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards, utensils , and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
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.