Product Cooking Instructions

If your item is not listed please check the label for instructions or give us a call.
We will be happy to help!

BOUDIN
If Frozen, thaw. Place in a skillet with ½ inch of water and warm thoroughly.

BROCCILI, CHEESE & RICE CASSEROLE
Large: Thaw or Place in oven frozen. Bake on 350º covered for 40 minutes. Stir then cover and continue to cook another 30 minutes. If cooking from frozen, add another 20 to 30 minutes of cook time.
Small: Thaw or Place in oven frozen. Bake on 350º covered for 30 minutes. Stir then cover and continue to cook another 20 minutes. If cooking from frozen, add another 15 to 25 minutes of cook time.

CORNBREAD DRESSING
Large: Thaw or Place in oven frozen. Bake on 350º covered for 45 minutes. Fluff & Stir then cover and continue to cook another 25 minutes. If cooking from frozen, add another 20 to 30 minutes of cook time.
Small: Thaw or Place in oven frozen. Bake on 350º covered for 30 minutes. Fluff & Stir then cover and continue to cook another 20 minutes. If cooking from frozen, add another 15 to 25 minutes of cook time.

CRAWFISH BOUDIN
Thaw if frozen. Place in a skillet with ½ inch water and warm throughout.

DEER BURRITOS
Thaw if frozen. Bake on 350º for 7 minutes each side OR Fry for 4 minutes.

DUCK (WHOLE)
Thaw. Season with Day’s Season All, stuff with potatoes, carrots, onions, bell peppers and garlic. Bake on 350º for 1.5 hours covered. Test internal temp and cook for another 20 to 30 minutes if not at 160º or if leg bone does not easily turn.

FROZEN BOUDIN BALLS
Defrost completely then place in preheated oven on 350º for 30 minutes or until golden brown. For Stuffed Boudin Balls, allow an extra 20 minutes.

GREEN BEAN CASSEROLE
Large: Thaw or Place in oven frozen. Bake covered at 350º degrees for 40 minutes. Uncover, stir, top with French fried onions and continue to bake for another 30 minutes. If cooking from frozen, add another 20 to 30 minutes of cook time.
Small: Bake covered at 350º degrees for 30 minutes. Uncover, stir, top with French fried onions and continue to bake for another 20 minutes. If cooking from frozen, add another 15 to 25 minutes of cook time.

GUMBO & SOUP
Thaw, warm and enjoy.

HOGHEAD CHEESE
Thaw if frozen. Enjoy cold with crackers or place in microwave safe bowl and melt in microwave. Enjoy with chips or crackers.

HOMEMADE BOUDIN
Thaw if frozen. Place in a skillet with ½ inch water and warm throughout.

MACARONI & CHEESE or SWEET POTATO CASSEROLE or SHRIMP FETTUCCINE
Large: Thaw or Place in oven frozen. Bake on 350º covered for 40 minutes. Stir then cover and continue to cook another 30 minutes. If cooking from frozen, add another 20 to 30 minutes of cook time.
Small: Thaw or Place in oven frozen. Bake on 350º covered for 30 minutes. Stir then cover and continue to cook another 20 minutes. If cooking from frozen, add another 15 to 25 minutes of cook time.

RIBEYE WRAPS or SIRLOINS WRAPS
Thaw. Bake on 350º for 20 minutes each side. Put on Broil and cook for another 10 minutes or until bacon is crispy.

SMOKED BOUDIN
Thaw. Place on a grill until completely warmed or place on a baking sheet on 350º until warmed.

SMOKED SAUSAGE (INCLUDING ANDOUILLE)
Cook thoroughly, internal temp to 160º

STUFFED BONELESS CHICKENS & WRAPS
Whole Chicken:
Thaw. Bake uncovered at 375º for 1 ½ hour.
Thighs:
Thaw. Bake covered at 350º for 40 minutes. Uncover and continue to cook for another 40 minutes.
Breast:
Thaw. Bake covered at 350º for 45 minutes. Uncover and continue to cook for another 45 minutes.

STUFFED PORK TENDERLOIN
Thaw. Bake covered at 350º for 45 minutes. Uncover and continue to cook for another 45 minutes.

STUFFED PORK ROAST
Thaw. Bake covered at 350º for 1 and 1/2 hours. Uncover and continue to cook for 30 minutes.

STUFFED PORK CHOPS
Thaw. Bake covered at 325º for 50 minutes. Uncover and cook for another 30 minutes.

STUFFED BELL PEPPER
Thaw. Cook covered for 1 hour and 25 minutes at 350º in a pan with about ½ inch of water

STUFFED BAKED POTATOES
Cook frozen and covered for 1 and 1/2 hours at 350º . It is recommended to add butter once completely cooked.

STUFFED RABBIT
Thaw. Bake covered at 350º for 1 hour. Uncover and continue to cook for another 45 minutes.

STUFFED DUCK BREAST
Thaw. Bake uncovered for 1 hour and 45 minutes on 350º.

STUFFED QUAIL
Thaw. Bake at 350º uncovered for 50 minutes.

STUFFED CORNISH HEN
Thaw. Bake Uncovered for 1 hour at 350º.

SEAFOOD & STUFFED-FISH, MUSHROOMS, SHRIMP, or JALAPENO
Thaw in water (while still in packaging) for 10 minutes. Butter pan well. Bake at 400º for 30 minutes or until top is golden brown.

TURDUCKENS
Thaw. Bake uncovered for 2 hours at 325 degrees. Cover and continue to cook for another 2 hours.

Every oven differs so please ensure that the internal temperature is checked before serving!

INTERNAL TEMPERATURES
*The following is a guide to what internal temperature meats should reach to be considered completely cooked*
Beef – 160º (well done)
Chicken – 165º
Pork – 160º

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WEEKDAYS

Monday - Friday - 6:00am to 6:00pm

Weekends

Saturday – 8:00am to 5:00pm
Sunday – Closed

Contact

Phone

225-271-8709

Address

35770 LA Hwy 16
Denham Springs, LA 70706