Cajun Delights Delivered Nationwide|Cajun Food Delivered Nationwide
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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.
In Southwestern Louisiana rice dressing, or as some people call it dirty rice, takes precedence over jambalaya. Easily made with Oak Grove Smokehouse Cajun Dirty Rice Mix, it is very similar to jambalaya. Rice dressing is traditionally made with a combination of ground meats - beef, pork and or giblets. After it is cooked, rice dressing may be tossed with chopped green onion and served with roast meat or fowl, barbecued meats or fried chicken. In fact, many of the fried chicken outlets in South Louisiana offer rice dressing on their menus as an alternative to the usual mashed potatoes.Rice dressing made with Oak Grove Smokehouse Cajun Dirty Rice Mix may be used as a stuffing for turkey, chicken or other meats as well as such vegetables as peppers and eggplant.
7.9 oz Pack
Made by Oak Grove Smokehouse, Inc.
Unit Size: 7.9 oz
1/2 lb. ground beef or pork
1/2 lb. chopped giblets
2 1/2 cups water
1 (7.9 oz.) pkg. OAK GROVE SMOKEHOUSE CAJUN DIRTY RICE MIX
Brown meat and drain off excess grease. Combine meat, Dirty Rice Mix and water in a 2 qt. saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20-25 minutes or until rice is tender. Serves 4-6.
To use as stuffing for chicken: Spoon prepared dressing into a seasoned 2-3 lb. chicken. Sew or secure ends with skewers; baste with butter and bake covered for 1 hour at 350˚F. Uncover and continue baking until brown.
Variations:
Add raw oysters, sauteed mushrooms, nuts or your favorite stuffing ingredients as desired.
2-3 lbs. ground beef, pork or giblets
3 (7.9 oz.) pkgs. OAK GROVE SMOKEHOUSE CAJUN DIRTY RICE MIX
6 cups water or lightly seasoned stock
1 (10-12 lb.) turkey
Brown meat and drain off excess grease. Combine meat, Dirty Rice Mix and water in a large saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20-25 minutes or until rice is tender.
Wash turkey and pat dry. Season as desired. Fill cavity of turkey loosely with prepared stuffing. Sew ends or secure with skewers; baste with butter. Bake uncovered at 325˚F. for 3
1/2 - 4 hours or until meat reaches an internal temperature of 180˚F. (For a moister turkey, a lower internal temperature may be desirable.) When turkey is golden brown, cover loosely with foil for remainder of roasting time.
1/2 lb. ground beef, pork or giblets
1 (7.9 oz.) pkg. OAK GROVE SMOKEHOUSE CAJUN DIRTY RICE MIX
2 1/2 cups water
6 thick pork chops
Salt & pepper
Brown meat and drain off excess grease. Combine meat, Dirty Rice Mix and water in a 2 qt. saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20-25 minutes or until rice is tender.
Slit each pork chop to make a pocket for stuffing. Salt and pepper to taste. Loosely fill the pocket of each pork chop with prepared stuffing and secure slit with toothpicks or skewers. Brown pork chops on each side in a skillet, then place in a baking pan. Bake covered, at 325˚F. until tender, approximately 1 hour. Serves 6.
Variations:
Add raw oysters, sautéed mushrooms, nuts or your favorite stuffing ingredients as desired.
1 lb. ground beef or pork
1 (7.9 oz.) pkg. OAK GROVE SMOKEHOUSE CAJUN DIRTY RICE MIX
2 1/2 cups water
2 eggplants
Bread crumbs
Brown meat and drain off excess grease. Combine meat, Dirty Rice Mix and water in a 2 qt. saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20-25 minutes or until rice is tender.
Halve eggplants and parboil until tender. Scoop out pulp and chop. Add chopped eggplant pulp to prepared stuffing. Spoon mixture into eggplant shells and place in a shallow baking pan. Add 1/4 cup water to the pan. Sprinkle filled shells with bread crumbs. Bake at 350˚F. for 40-45 minutes. Serves 4.
Variations:
1. Seafood Stuffed Eggplant - Prepare Stuffed Eggplant, substituting shrimp and crabmeat or other seafood for ground meat. Add seafood after sautéing vegetables and proceed as above.
2. Prepare Stuffed Mirlitons or Stuffed Squash in the same manner as Stuffed Eggplant.
1 lb. ground beef or pork
1 (7.9 oz.) pkg. OAK GROVE SMOKEHOUSE CAJUN DIRTY RICE MIX
2 1/2 cups water
4 large bell peppers
Bread crumbs
Brown meat and drain off excess grease. Combine meat, Dirty Rice Mix and water in a 2 qt. saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20-25 minutes or until rice is tender.
Cut off tops of the peppers and remove the seeds. Parboil or steam peppers until tender. Place in shallow baking pan. Spoon prepared stuffing into peppers. Sprinkle with bread crumbs. Bake at 350˚F. for 25-30 minutes. Serves 4.
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.