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Turducken Breast - Many find a turducken too large for small families, here's your answer. Joey's Signature Cajun Stuffed Turducken Breast. This creation features the breast meat of the turkey, duck and chicken with our Cajun stuffing between each layer of meat. Our Cajun stuffing consists of the "trinity of vegetables", onions, bell pepper and celery combined with garlic, spices and herbs.

Turkey Roll - A whole turkey is skillfully deboned, seasoned and stuffed with onions, bell pepper, celery and garlic. Then it is netted together to make an oven ready entree and easy meal solution for the holidays or any large gathering.

Stuffed Chickens - A whole chicken is deboned, except for the wings, then seasoned and stuffed. Then it is netted together to make a roast type oven ready entree. Available with seafood jamabalaya, crawfish etouffee, pork sausage or cornbread stuffing.

Stuffed Chicken Breasts - A boneless chicken breast is wrapped around one of Joey’s delicious stuffings. Available with spinach Madeline, seafood stuffing or portabella mushroom & provolone cheese.

Stuffed Pork Chops - With the bone in, the pork loin is cut into thick chops. Then a pocket is cut into the chop and stuffed. Available with sausage stuffing, apple stuffing or cornbread stuffing.

Stuffed Pork Roast - Two trimmed center cut pork loins are netted together to make a large roast ready for your oven! Stuffed with the "trinity of vegetables", onions, bell pepper and celery, along with garlic and cayenne.

Smoked Beef & Pork Sausage - This sausage is used in many Cajun dishes like gumbos and jambalaya. Great in Chicken & Sausage Gumbo.

Andouille Sausage - Authentic Cajun smoked sausage. This spicy smoked sausage made with coarsely chopped pork has a garlic and spice flavor. It is used in dishes such as gumbos, jambalaya or grilled for an appetizer. It can also be used to season beans, vegetables or sauces.

Tasso - This is a heavily smoked spicy pork steak, seasoned with cayenne, garlic and salt. It is excellent for adding flavor to any dish or sauce and is especially good for seasoning vegetables or beans. Thinly sliced, it can be used as an appetizer or snack.

Boudin - Visitors to Acadiana have heard about and are eager to try boudin. (boo-dan, silent n). We offer a pork boudin and a seafood boudin. It is a wonderful snack any time of day. Many Cajun's love boudin for breakfast.

Crawfish Tails - A true Louisiana delicacy. It usually takes 7 lbs of live crawfish to yield 1 lb. of tail meat, which has been blanched and boiled 7-8 minutes. 1 lb. of tail meat should yield 4 servings of etouffee.

Turtle Meat - Turtle meat has the texture of frog legs or lobster. It is said that its white and dark meat offers seven different flavors which may be one reason that turtle soup and turtle sauce piquant are so special.

Alligator Meat - Alligator produces a delicious flavor by slow-cooking it in a sauce piquant (a peppery red sauce). Many local restaurants often feature fried alligator bites as an appetizer. Often eaten just for the experience, the taste is a delightful surprise.

Frog Legs - With a gig and a spotlight, frogs were harvested from the shallow waters all over South Louisiana. The legs, more tender than chicken, were fried or cooked into a sauce piquant. Today they are farm-raised but still just as tender.

Crab - Louisiana Blue Point Crab Meat - Jumbo Lump, White, Claw and Claw Fingers.

Shrimp - Peeled & deveined Gulf white shrimp. Great for frying or for pasta dishes.

Bowfin Caviar - A Louisiana product, Bowfin caviar has a clean, shiny texture with a natural black coloring. Shipped Fresh.

Crawfish Dip - Great for any gathering, this etouffee-like dip features the delicate flavor of Louisiana crawfish.

Crab Dip - Mouth-watering lump crab meat combined with delicate spices and cheese for this heated dip.

Mini Crawfish Pies - These pies make a perfect appetizer for any occasion. We serve them at wedding receptions and parties.

Crab & Corn Bisque - Flavors that were made for each other! There is no question when it comes to flavor and the way seafood, cream, corn, potatoes and home made stock come together. Serve with hot crusty French bread.

Shrimp & Corn Bisque - A bowl of shrimp and corn bisque with a cream base, hot crusty French bread and a tossed salad is all you need for one great meal. However, you just might want another bowl.

Crawfish & Corn Bisque - Many new crawfish dishes have evolved from the melding of other cooking methods and this is one of the best. There is no question when it comes to flavor and the way seafood, cream, corn, potatoes and home made stock come together.

Seafood Gumbo - A family favorite is gumbo usually made with crab meat, shrimp, and oysters, served over rice. Often a cup of gumbo is served as a first course.

Shrimp & Okra Gumbo - Rich with the taste of the "trinity of vegetables" smothered with cut okra, a little brown roux and shrimp, this gumbo will make you an okra lover!

Crawfish Pies - Two of these delicious crescent pies will make an entree, but one is great for a snack. Over a basic pie crust, the rich brown roux fillling with the "trinity of vegetables" and crawfish is topped with puff pastry. Everyone here loves crawfish pie and you will be no exception. Individual Meal Size

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Crawfish Ettouffee - A true Cajun Dish! Pronounced "ay-too-fay". If you ask a visitor what Cajun dish they enjoyed the most while visiting Acadiana, you will be told, "Crawfish etouffee and it was wonderful."

Crawfish Fettuccini - Vegetable seasoning, a cream sauce, cheese chopped tomatoes, spices and more combined with the sweet meat of Louisiana crawfish are folded into the pasta.

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Shrimp Fettuccini - Vegetable seasoning, a cream base, cheese, some chopped tomatoes and more, combined with shrimp and folded into the pasta. Boiling Bag Entree - Ready in minutes!

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Corn Macque Choux - Whole kernel corn and creamed corn are cooked down with onions, bell peppers, chopped tomatoes and garlic. This is a traditional dish here, hence the funny name - pronounced "moc-shoe".

Spinach & Artichoke - The flavors of these two vegetables marry beautifully. The creamy mixture can be used also as a dip or with added oysters it can become an entree.

Yellow Squash Supreme - We get so many great comments on this dish. The squash is slow-cooked with cheese, crumbled party crackers and more to create a great upscale dish. Buttery crumbled crackers act as a topping.

String Bean Casserole - A delicious lite tasso cheese sauce combined with string beans. This is one of my family's favorites. Just a hint of tasso to give it added flavor.

Sweet Potato Crunch - No holiday table is complete without this dish! The sweet potatoes are mashed with sugar and spices, then topped with our caramel sauce prepared with toasted pecans.

Bread Pudding - Our special pecan praline topping completes this mouth-watering dessert. It's completely cooked, so all you do is heat and serve. Great with a scoop of ice cream.

Pecan Pie - Old fashioned Cajun hospitality at its very best, made from scratch of course!