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A thick spicy seafood stew served over white rice. Its rich color and flavor come from finely chopped vegetables smothered over a low heat in a dark smoky ROUX (flour browned in butter).

Description: Shrimp in a tomato and roux base, filled with Cajun spices. Served over a bed of white rice. A mix of the French and Spanish influence in colonial Louisiana. Serves one person. Includes cooked rice. Just heat and serve.

Description: BIG EASY Crawfish Boudin combines the main ingredients of shrimp blended with rice and seasoned with an ideal combination of spices that include onion, green peppers, parsley, scallions, garlic, red and black pepper and salt.

Unit Size: 14oz.

Description: The quintessential New Orleans dish, traditionally served on Mondays. Red beans and rice is a delicious and popular Louisiana dish, traditionally served on Mondays using the ham bone left over from the previous Sunday's ham dinner. Red kidney beans are most often used, but many purists feel the flavor is too strong and use the small South Louisiana red beans.

Description: The perfect blend of seasoning with delicious pork and beef makes the smoked sausage extremely tasty. Serve in your favorite pasta dish, gumbo, stews or as a po-boy link.

Big Easy smoked pork sausage is great on the grill, with red beans, jambalaya and even in Gumbo. A real favorite in Louisiana kitchens.

Description: For best results, deep fry while frozen. Perfect appetizer for any Cajun party. Good baked or fried. Cooked pork meat, pork liver, onions, special seasonings and rice, dusted in flour. USDA approved.
Unit Size: 24 oz. (12 balls)

Description:BIG EASY Pork Boudin - SMOKED Flavor.
Unit Size: 14 oz. 

Description: Big Easy Pork Boudin - HOT
Unit Size: 14oz.