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Comeaux

Comeaux's Alligator Boudin 1lb

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SKU:
769466100708
UPC:
769466100708
MPN:
769466100708
On Sale
  • Comeaux's Alligator Boudin 1lb, packaged cajun alligator sausage in vacuum-sealed plastic
  • Comeaux's Alligator Boudin 1lb, packaged Cajun alligator sausage in clear vacuum-sealed plastic.
  • Comeaux's Alligator Boudin 1lb, cooked alligator sausage links grilling on barbecue grill.
  • Comeaux's Alligator Boudin 1lb, cooked alligator sausage with peppers and garnishes.
  • Comeaux's Alligator Boudin 1lb, packaged alligator boudin sausage with branding label on the front.
Now: $12.82
Was: $14.25
Frequently bought together:

Description

Comeaux's Alligator Boudin is a one-of-a-kind Cajun delicacy that is sure to be a hit with anyone who loves bold and flavorful food. Made with fresh alligator meat and a blend of traditional Cajun spices, this boudin has a unique and delicious taste that is unlike anything you've ever tried before. Whether you're serving it as a main course or as an appetizer, Comeaux's Alligator Boudin is sure to be a hit with your guests. And with 1lb of boudin in each package, you'll have plenty to go around. So why wait? Try Comeaux's Alligator Boudin today and bring a taste of Louisiana to your next meal!

 

It's the same blend of sautéed vegetables and spices used in our seafood and crawfish boudin with one exception, Alligator! The Alligator is sautéed with "The Cajun Three" (onions, celery, bell pepper) then seasoned and combined with cooked rice and finally packed in a sausage casing. Just heat and serve! Try what is fast becoming a national delicacy. Can be served as a meal or appetizer.

 

Unit Size: 1lb (3 Links)

 

 

Ingredients: Rice, Alligator, Water, Tomatoes, Tomato Paste, 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. Contains MSG

 

 

Cooking Directions:

Microwave: Wrap one link in a damp paper towel.  Heat for one minute on high or to the desired heat level.

Steam: Fill a pot with enough water to cover the bottom (about half an inch). Heat on high until steam forms.   Lower the temperature and place the boudin in a pot.  Cover and heat for 2 minutes or until warm.  Do not submerge boudin in water.

BBQ Pit:  Roll the link with foil and heat on the pit.   Or, place boudin directly on the grill and cook until the outer casing is crisp.

Oven or skillet:  Heat slowly until skin becomes crisp.

 

 

Louisiana Favorites

Boudin FAQ

Quick answers for shoppers: what it is, how it’s made, cooking & storage tips, and where to buy—Creole.net ships nationwide.

›What is Louisiana boudin?
Boudin is a classic Louisiana sausage made with cooked pork, rice, aromatics, and Cajun spices, stuffed into a natural casing. It’s tender and savory—served as links or shaped and fried as boudin balls.
›How is boudin made?
Pork is simmered with onion, celery, bell pepper, garlic, and spices, then chopped and folded with cooked rice and green onion. The mixture is stuffed into casings and gently cooked or smoked depending on style.
›How do I cook boudin at home?
Reheat boudin to an internal temperature of 165°F.
Preferred methods:
  • Oven: 350–375°F until hot (about 10–20 minutes; turn once).
  • Grill: Medium heat; turn often to avoid split casings.
  • Air Fryer: ~350°F; check at 8–12 minutes.
  • Steam/Poach: Gentle heat—avoid a hard boil.
Full guide: Best Ways to Cook Boudin at Home.
›Can I eat the casing?
Yes—many enjoy the snap and flavor. Prefer it without? Squeeze the filling onto bread or crackers.
›Is boudin pre-cooked?
Most boudin is fully cooked before packaging and just needs reheating; always check your label and heat to 165°F.
›How do I store and thaw it?
Keep refrigerated. For longer storage, freeze up to 3–4 months. Thaw in the fridge 12–24 hours (or under cold running water while sealed) and reheat to 165°F within 24–48 hours of thawing.
›Is boudin gluten-free?
Traditional boudin uses rice (not wheat). Some seasonings or breaded products may contain gluten—always check ingredients.
›Where can I buy authentic Louisiana boudin online?
Right here on Creole.net—we ship nationwide with Overnight, Express, and Ground options.
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1 Review

  • 5

    This boudin was a gift for a long distance friend, so I didn't get to try it

    Posted by Alex on Oct 22nd 2022

    This boudin was a gift for a long distance friend, so I didn't get to try it. The service to mail it out straight from their warehouse was very easy and shipping was fast. My friend in Michigan said it was delicious and that he had eaten boudin before but the Alligator was his new favorite. His wife remarked how she liked it as well and she typically doesn't even eat meat.

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The Secret to Perfect Gator

Because alligator is exceptionally lean, the bell pepper acts as a natural "moisture chamber." This protects the delicate meat from drying out, ensuring every bite remains succulent and flavorful during the bake.

1. The Vessel: Prep the Peppers

Halve your bell peppers lengthwise and remove the seeds and ribs. Parboil the halves in salted water for 3 minutes. This head start ensures the peppers are perfectly tender-crisp by the time the filling is heated through.

2. The Filling: Build the Flavor

Remove the alligator boudin from its casing and crumble it into a bowl. Fold in:

  • Extra cooked white rice (to stretch the richness).

  • Sautéed onions and celery (the "Holy Trinity" base).

  • Optional: A dash of hot sauce or Worcestershire for extra depth.

3. The Topping: Texture & Melt

Generously stuff each pepper half. Crown the filling with a layer of golden breadcrumbs for crunch, then finish with a thick slice of Monterey Jack cheese to seal in the moisture.

4. The Bake: The Finish Line

Arrange the peppers in a lightly greased baking dish. Bake at 190°C for 20 minutes. You’re looking for a double win: bubbly, golden-brown cheese on top and peppers that yield easily to a fork.

How ‘bout addin’ a little lagniappe to your order?

Add Boudin

Add Sausage

Add Andouille

Add Tasso

Add Some Spice

Add Some Sauce

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