10 lb Louisiana Crawfish Co Seafood Jambalaya Turducken
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Partially deboned turkey stuffed with boneless chicken, duck, and mouth-watering crawfish and shrimp jambalaya stuffing. Serves 10-15
Thawing Instructions: Turducken must thaw completely before cooking. For best results, remove from box, leave in vacuum-sealed bag and thaw in refrigeration for approximately 48 hours or in cold water for 6-8 hours.
Cooking Instructions: Remove from bag. Bake at 325°F, breast side up, on a rack in a roasting pan, covered for 3 hours, then uncovered for 30 minutes, or until internal temperature reaches 165°F. Allow turducken to cool for 20 minutes to seal in juices. Remove netting. Slice off wings and drumsticks. Cut 1/2 inch slices across, then down the center.
Ingredients: turkey, rice, chicken, duck, water, cream of mushroom soup, shrimp, crawfish, yellow onions, butter, salt, rotel tomatoes, celery, green bell peppers, corn starch, paprika, spices, garlic, parsley.
Allergens: CRAWFISH, SHRIMP (may contain sulfites), MILK, SOY, WHEAT
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This to Turkey and was so delicious I will be ordering it again my whole family loved it I live in Massachusetts and the turkey came on time love your company
We have ordered live crawfish numerous times and wanted to try the turducken. So glad we did, it was delicious. Jambalaya stuffing has a nice kick to it but isn&#39;t too spicy. The whole family enjoyed it.
This was our first ever turducken, and it was delicious. It was 11lbs, with shrimp and crawfish etouffee, and I cooked it at 220F for 6 hrs then another 3hrs at 300-350 til it was brown and 165F inside. This slow method made for a great meal and we will definitely reorder next year.
As a fourth generation Louisiana native living out east now, getting &quot;the real thing&quot; that tastes like what I'm used to is very important to me, and you guys always come through for me. This 10lb Etouffee turducken was such a home run when we tried it last Thanksgiving, I'm ordering it a second year in a row.