La Boucherie, literally translated from French, means “The Butcher Shop.” The owners of La Boucherie are proud descendants of the Hollier and Broussard families from Abbeville, Louisiana, located in the heart of Acadiana, or what is frequently called “Cajun Country.” Most of La Boucherie’s recipes have been handed down for many generations, and their staff hopes to share these culinary delights with you, your family and friends. Let’s eat, enjoy and laissez les bon temps rouler (let the good times roll).
Turducken is an accumulation of three different birds: Turkey, Duck and Chicken along with your choice of stuffing. All three birds have been de-boned, leaving only the wing bones of the turkey for aesthetic purposes. The turkey is the outside bird, with the duck and chicken inside. Because it is a La Boucherie Turducken, rest assured that the skin and fat have been removed from the duck and chicken along with any excess turkey fat for a healthier product.
The different layers of meat are then separated by a layer of stuffing. The weight is approximately 15-16 lbs and should feed an average of 14-18 people.
Because of the wonderful taste explosion and ease of preparation, the Turducken is fast becoming a holiday tradition in most homes and we hope it will become your tradition this holiday season. See below for stuffing choices and stop by our Meat Department to make your selection.
Shrimp & Sausage Jambalaya
La Boucherie’s pork sausage is slowly cooked with onions, celery, bell pepper & seasonings in a flavorful red sauce. This mixture is added to cooked, natural long grain white rice and mixed by hand. Large, plump shrimp are then cleaned, de-veined and blanched in boiling water. In order to make each product consistent, whole shrimp are weighed and added to the stuffing of each bird.
Wild Rice Pecan
Ground pork, onions, celery, and bell pepper are slowly cooked and smothered for several hours. Our own special blend of seasoning is added to ensure a very flavorful stock. During this time natural wild rice is cooked and added to cooked long grain white rice. All the above is then mixed by hand, adding sliced black olives and pecans.
A staple of the south land, this dressing is the same as Jalapeño Cornbread without the jalapeños. Ideal for our more conservative and less adventurous customers.
Ground pork, onions, celery, bell pepper and La Boucherie’s own homemade roux are slowly cooked and smothered for several hours. Our own special blend of seasoning is added to ensure a very flavorful stock. During this time natural long grain white rice is prepared. All the above is then mixed by hand, cooled to USDA guidelines and added to the poultry. A Cajun favorite!
Onions, celery, bell pepper and seasonings are sautéed in butter until clear. A very flavorful red sauce is added to this mixture and cooked until all the flavors have melded together. This mixture is added to cooked, natural long grain white rice and mixed by hand. In order to make each product consistent, whole crawfish tails are weighed and added to the stuffing of each bird.
By adding pickled jalapeños to cornbread, we have taken traditional cornbread to a much higher level. Jalapeños add a little extra zest without generating too much heat. The vinegar is the secret. Made with lots of fresh eggs, cheese, onions, corn oil, milk, cornmeal and creamed corn, this is our biggest seller.