Ulitmate Boudin Bundle

The Ultimate Boudin Bundle is what boudin dreams are made of! From traditional pork boudin to the exotic alligator boudin...this is a must have pack! With overnight delivery to your door included, what are you waiting for?!!

Contains 1 of each:

Comeaux's Pork Boudin

• Microwave: Wrap 1-link in wet paper towel, or plastic wrap. Heat for 1-minute on high, or until when squeezed, the Boudin becomes spongy.
• Steam or water heating: Fill pot with enough water to cover boudin, (use tap water for frozen boudin). Heat on high until steam forms on surface of water. Lower heat and maintain temperature until boudin floats or becomes spongy. Remove from water and serve. (Allow moderate cooling before cutting.)
• Bar-B-Que Pit: Use foil and baste with favorite Bar-B-Que Sauce (although not needed).

Ingredients:

• Pork, Cooked Rice, Water, Pork Liver, Onions, Salt, Bell Pepper, Celery, Red Pepper, Paprika, Green Onions, Cajun Creole, Seasoning (salt, cayenne pepper, black pepper, garlic, onion, celery, and other spices), Parsley, Flavorings, in a Pork Casing.

Comeaux's Alligator Boudin

Ingredients: Rice, Alligator, Water, Tomatoes, Onions, Soybean Oil, Mushroom Base (contains wheat flour and monosodium glutamate), Bell Pepper, Celery, Green Onion, Parsley, Corn Starch, Salt, Butter, Spices, Garlic, Paprika, Baking Soda, Dried Onions, Dried Garlic, Dried Celery, Pork Casing

Boudin Heating Instructions

Do not puncture skin.

Microwave: Wrap 1-link in wet paper towel, or plastic wrap. Heat for 1-minute on high, or until when squeezed, the Boudin becomes spongy.

Steam or water heating: Fill pot with enough water to cover boudin, (use tap water for frozen boudin). Heat on high until steam forms on surface of water. Lower heat and maintain temperature until boudin floats or becomes spongy. Remove from water and serve. (Allow moderate cooling before cutting.)

Bar-B-Que Pit: Use foil and baste with favorite Bar-B-Que Sauce (although not needed).

Comeaux's Seafood Boudin

Boudin Heating Instructions: Do not puncture skin. 

• Microwave: Wrap 1-link in wet paper towel, or plastic wrap. Heat for 1-minute on high, or until when squeezed, the Boudin becomes spongy.
• Steam or water heating: Fill pot with enough water to cover boudin, (use tap water for frozen boudin). Heat on high until steam forms on surface of water. Lower heat and maintain temperature until boudin floats or becomes spongy. Remove from water and serve. (Allow moderate cooling before cutting.)
• Bar-B-Que Pit: Use foil and baste with favorite Bar-B-Que Sauce (although not needed).

Ingredient: Water, Rice, Shrimp (Water, Salt, Sodium Tripolyphosphate, Sodium Hexametaphosphate, Sodium acid Polyphosphate, citric acid, ascorbic acid and sodium bisulfite). Frozen Vegetable Blend (Onions, Celery, Red Peppers, Green Peppers, Parsley), Catfish (farm raised catfish, contains up to 14% solution of aqua blend (water, sodium tripolyphosphate, salt, citric acid, and lemon oil, Tomato Paste (tomato paste, salt, citric acid), Vegetable Oil (soybean oil, TBHQ & citric acid added to help preserve freshness, dimethylpolysiloxane), Tomatoes (vine ripened unpeeled tomatoes, tomato puree, less than 2% of salt, citric acid). Mushroom Base (water, mushrooms, vegetable oil, modified food starch, wheat flour, contains less than 2% of: salt monosodium glutamate, soy protein concentrate, dehydrated cream [cream (milk), soy lecithin], yeast extract flavoring, dehydrated garlic), Crawfish, Corn Starch, Butter (liquid & hydrogenated soybean oil, contains less than 2% of salt soy lecithin, artificial flavor. TBHQ & citric acid added to protect flavor, beta carotene (color), dimethylpolysiloxane, an anti-foaming agent added), Dehydrated Green onions & parsley, Seasoning Blend (salt, garlic, red pepper, black pepper) Baking Soda, crab boil (water, polysorbate 80. spice extractives, oleoresin paprika, sodium benzoate and potassium sorbate), in a pork casing

Cajun Original Foods Crawfish Boudin

• INGREDIENTS: Cooked Rice, Crawfish Tail Meat, Onions, Tomatoes, Bell Pepper, Tomato Paste, Butter-flavored Oil, Enriched Bleached Wheat Flour, Mushroom Powder Mix, onion powder, sugar, garlic powder, Salt, Worcestershire Sauce, Granulated Garlic, Dehydrated Parsley, Dehydrated Green Onions, and Red Pepper.

COOKING INSTRUCTIONS: (FOR ALL METHODS BELOW, OBTAIN AT LEAST 160 DEGREES BEFORE EATING!)

• POACH IN HOT WATER: In a stockpot, lightly season water with any cajun seasoning blend, and bring to a boil. Place boudin links in water, and bring up the water again to nearly boiling. Casings tend to burst if you boil them on a full boil . Continue to cook, uncovered for another 10 to 15 minutes. Place the links onto a platter, and let them cool a little before eating or slicing the links in bite-sized pieces.
• MICROWAVE : Heat on high for 2 minutes, turn over, heat for another minute. Let cool a little before eating or slicing.
• BAKE: Preheat oven to 300 degrees, place links on an oiled cookie sheet for 20 minutes, turning over every 5 minutes, for a crispy skin.
• STEAM COOKING: Place links in a rice cooker with a little water to cover the bottom. Heat for 3 to 5 minutes on Cook cycle, then change settings to Warm. Ready to eat in 10 to 15 minutes. Let the links cool a little while on a plate before eating or slicing.

Cajun Original Foods Shrimp Boudin

• INGREDIENTS: Cooked Rice, niacin, iron, Shrimp (may contain Sodium Bisulfate, Sodium Tripoly Phosphate), Onions, Tomatoes, Bell Pepper, Tomato Paste , Butter-flavored Oil, Enriched Bleached Wheat Flour, Mushroom Powder Mix, onion powder, sugar, garlic powder, Salt, Worcestershire Sauce, Granulated Garlic, Dehydrated Parsley, Dehydrated Green Onions, and Red Pepper.

COOKING INSTRUCTIONS: (FOR ALL METHODS BELOW, OBTAIN AT LEAST 160 DEGREES BEFORE EATING!)

• POACH IN HOT WATER: In a stockpot, lightly season water with any cajun seasoning blend, and bring to a boil. Place boudin links in water, and bring up the water again to nearly boiling. Casings tend to burst if you boil them on a full boil . Continue to cook, uncovered for another 10 to 15 minutes. Place the links onto a platter, and let them cool a little before eating or slicing the links in bite-sized pieces.
• MICROWAVE: Heat on high for 2 minutes, turn over, heat for another minute. Let cool a little before eating or slicing.
• BAKE: Preheat oven to 300 degrees, place links on an oiled cookie sheet for 20 minutes, turning over every 5 minutes, for a crispy skin.
• STEAM COOKING: Place links in a rice cooker with a little water to cover the bottom. Heat for 3 to 5 minutes on Cook cycle, then change settings to Warm. Ready to eat in 10 to 15 minutes. Let the links cool a little while on a plate before eating or slicing.

The Best Stop Chicken Boudin

Ingredients: Chicken, Water, Rice, Onions, Chicken Liver, Green Bell Peppers, Browning Sauce ( Water, Caramel Color, Vinegar, Citric Acid, Garlic Powder, Pepper, Onion Powder Spices), Salt, Monosodium Glutamate, Spices, Dehydrated Green Onions.

Cooking instructions: 
Boil or grill until product reaches an internal temperature of 165 degrees. 

The Best Stop Smoked Pork Boudin

• Cooking Steps: boudin should heat to 165 degrees
  1. In a boiling pot, fill with water until half full, and add a splash of Kitchen Bouquet.
  2. Add desired amount of boudin to the pot. Make sure water is covering boudin.
  3. Cover the pot and cook for about 7-10 minutes. Once the water starts to boil, the boudin should be ready.
  4. To check the boudin, pinch the boudin in the middle. If it stays indented, it is NOT ready. If the casing pops back out, it is ready.

• Ingredients: Pork, Water, Rice, Pork Livers, Onions, Green Bell Peppers, Browning Sauce (Water, Caramel Color, Vinegar, Citric Acid, Garlic Powder, Pepper, Onion Powder, Spice), Salt, Monosodium Glutamate, Spices, Dehydrated Green Onions. Contains: MSG.