La Boucherie

Savory blend of wild and white rice with pork sausage, toasted pecans, green bell pepper, black olives, and Cajun seasoning. Fully cooked side dish — just heat and serve. Gluten-free. Check out...

Moist, spicy-sweet jalapeño cornbread dressing made with fresh jalapeños, cream-style corn, cheese, and classic Southern seasoning. Fully cooked side dish — just heat and serve...

Rich and velvety creamed spinach made with fresh spinach in a classic mushroom cream sauce with onions, celery, bell pepper, and cheeses. Fully cooked side dish — just heat and serve. Check out...

Creamy Southern sweet potato casserole made with slow-cooked sweet potatoes, butter, cream, sugar, and warm spices, topped with brown sugar-pecan praline crunch. Fully cooked — just remove lid...

Creamy Louisiana crawfish fettuccine loaded with tender crawfish tails, Holy Trinity vegetables, and a rich Cajun cream sauce. Fully cooked gourmet side dish — just heat and serve. Check out...

Classic green bean casserole made with fresh whole green beans in a homemade mushroom cream sauce, topped with slivered almonds and American cheese crumbles. Fully cooked side dish — just heat...

Creamy, cheesy broccoli and rice casserole made with fresh broccoli florets, fluffy rice, cream of chicken soup base, onions, celery, and a blend of cheeses. Fully cooked side dish — just heat...

Hand-rolled buttery pecan pie-style crust filled with creamy shrimp étouffée. Fully cooked individual pie — bake from frozen. Vacuum-sealed and FDA inspected. Size: 0.75...

Authentic Louisiana seafood gumbo loaded with shrimp, crawfish tail meat, and crab meat in a dark roux with the Holy Trinity and Cajun spices. Fully cooked — just heat and serve over rice...

Grandma’s authentic Louisiana crawfish étouffée loaded with crawfish tails in a rich, slow-simmered onion and butter base, thickened with blonde roux and perfectly Cajun-seasoned...

Traditional Louisiana smothered corn made with whole kernel corn, creamed corn, white shoe peg corn, onions, tomatoes, bacon, and Cajun spices. Fully cooked side dish. Check out our blog for recipes...

Butterflied pork tenderloin stuffed with shrimp & andouille, boudin, or jalapeños & cream cheese, then wrapped in Applewood smoked bacon and seasoned. Ready to cook — thaw and...

Center-cut bone-in pork chop cut 1.5″ thick with a pocket for stuffing, seasoned with La Boucherie spice blend. Choose from fresh pork sausage, jalapeño cornbread, or dirty rice stuffing...

Deboned chicken leg quarter stuffed with spicy-sweet jalapeño cornbread dressing and wrapped in Applewood smoked bacon. Fully cooked — bake from frozen or thawed. Single serving...

Two hand-trimmed, boneless, skinless chicken breasts seasoned Cajun-style and stuffed with homemade crawfish jambalaya. Fully cooked — just heat and serve. Vacuum-sealed and frozen for...

Whole young tender chicken carefully deboned by hand and filled with Jalapeno Cornbread. Partially deboned with wing bones remaining. Fully cooked — just heat and serve. Vacuum-sealed and...

Whole young tender chicken carefully deboned by hand and filled with Grandma's Authentic Cornbread Dressing. Partially deboned with wing bones remaining. Fully cooked — just heat and serve...

Whole young tender chicken carefully deboned by hand and filled with authentic Cajun Shrimp & Sausage Jambalaya. Partially deboned with wing bones remaining. Fully cooked — just heat and...

Whole young tender chicken carefully deboned by hand and filled with authentic Cajun Wild Rice Pecan. Partially deboned with wing bones remaining. Fully cooked — just heat and serve...