All products are seasoned and ready to cook. That special Cajun Food Seasoning is sprinkled over and into the entire product and vacuum sealed forcing the seasoning into the product enhancing flavors and freshness.

Best Cajun food around, No Bones About It.

TURDUCKEN
A Turducken is a delicately deboned turkey that is stuffed with boneless duck and chicken. A delicious cornbread dressing and pork stuffing is then added to separate each poultry. Special seasonings are sprinkled over and into the Turduckens. Turduckens are vacuum sealed forcing the seasonings into the product enhancing flavors and freshness. All you have to do is put it in the oven. You are sure to have a meal that will impress even the best gourmet.
DEFROST: Allow four to five days to defrost in the refrigerator. If you forget to put your Turducken in refrigeration, the 8-10 pound will defrost in 6 hours and the 14-16 pound will defrost in 9 hours in the sink in cold tap water.
COOKING: It's simple to cook Turduckens. Just follow the instructions on the package. Defrost first. Remove plastic wrap. The 14-16 pound cooks at 375° F for 4 hours covered and 1 hr. uncovered, breast down or until the internal temperature exceeds 165° F. Cooking time could vary. The 8-10 pound cooks at 375° F for 3 hours covered and 1 hr. uncovered, breast down or until the internal temperature exceeds 165° F. Cooking time could vary.
OTHER: The 8-10 pound feeds 15 and the 14-16 pound feeds 22.
-Tips For Carving and Making the Gravy
 

BONELESS STUFFED CHICKEN
Hebert's carefully removes all bones from the chicken except for the wing tip and the two small bones in the wing. The chicken is then stuffed with over 1 pound of a delicious combination of ingredients to produce a unique meal. Special seasonings are sprinkled over and into the entire product. The chicken is vacuum sealed forcing the seasonings into the product enhancing flavors and freshness.
DEFROST: Defrost the Boneless Stuffed Chicken in refrigeration for 24 hours or two hours in cold tap water.
COOKING: It's simple to cook. Just follow the instructions on the package. Defrost first. Remove plastic wrap. Bake at 375° F uncovered for 1 & 1/4 hr., breast down or until the internal temperature exceeds 165° F (the pork stuffed chicken cooks for 1 hr. covered & 1 hr. uncovered). The chicken can be smoked at 225°F for 2 & 1/4 hours.
OTHER: Weights 3 to 3.5 pounds. Feeds 4.

BONELESS STUFFED TURKEY
Hebert's carefully removes all bones from the turkey except for the wing tip and the two small bones in the wing. The turkey is then stuffed with three pounds of a delicious combination of ingredients to produce a unique meal. Special seasonings are sprinkled over and into the entire product. The turkey is vacuum sealed forcing the seasonings into the product enhancing flavors and freshness.
DEFROST: Defrost the Boneless Stuffed Turkey in refrigeration for 4 days or six hours in cold tap water.
COOKING: It's simple to cook. Just follow the instructions on the package. Defrost first. Remove plastic wrap. Bake at 375° F for 2.5 hr. covered and 1 hr. uncovered, breast down or until the internal temperature exceeds 165° F (the pork stuffed turkey cooks for 3.5 hr. covered and 1 hr. uncovered). Cooking time could vary.
OTHER: Weights 8 to 10 pounds. Feeds 12.

BONELESS SKINLESS STUFFED CHICKEN BREAST
First we select the finest chicken breast. A small incision is made using a sharp knife and a pocket is formed inside the breast. A sausage stuffer is used to inject delicious stuffing's into the pocket. Special seasonings are sprinkled over the product. The breast is vacuum sealed forcing the seasonings into the breast enhancing flavors and freshness.
DEFROST: Defrost over night in refrigeration or in cold tap water for 1/2 hour.
COOKING: Defrost first. Remove plastic wrap. Bake uncovered at 375° F for 1/2 hour or until internal temperature is greater than 165° F. Great on the grill and smoked.
OTHER: Weights 1/2 pound. Single serving.

STUFFED RABBIT
We select small farm raised rabbit. We stuff the whole rabbit with one of those delicious stuffing. Seasoning is added and the rabbit is vacuum sealed forcing the seasonings into the rabbit enhancing flavors and freshness.
DEFROST: Defrost the Stuffed Rabbit over night in refrigeration or in cold tap water for three hours.
COOKING: Defrost first. Remove plastic wrap. Rabbit can be cook several ways. One simple way is to bake at 375° F for one hour covered and one hour uncovered to brown or until internal temperature is greater than 165° F. The cooked rabbit should be tender.
OTHER: Weights 4-5 pounds. Feeds five.

STUFFED DUCK
We stuff the whole duck with one of those delicious stuffing. Seasoning is added and the duck is vacuum sealed forcing the seasonings into the duck enhancing flavors and freshness.
DEFROST: Defrost over night in refrigeration or in cold tap water for three hours.
COOKING: Defrost first. Remove plastic wrap. Duck can be cook several ways. One simple way is to bake at 375° F for one hour covered and one hour uncovered to brown or until internal temperature is greater than 165° F. The cooked duck should be tender.
OTHER: Weights 5 to 6 pounds. Feeds five.

STUFFED QUAIL
We stuff the whole quail (the breast bone and ribs are removed) with one of those delicious stuffing's and then wrap it with a wonder smoked bacon. Seasoning is added and the quail is vacuum sealed forcing the seasonings into the quail enhancing flavors and freshness.
DEFROST: Defrost overnight in refrigeration or in cold tap water for one hour.
COOKING: Defrost first. Remove plastic wrap. Quail can be cook several ways. One simple way is to bake at 375° F for one hour & 15 minutes uncovered or until internal temperature is greater than 165° F. The cooked quail should be tender. Also very good grilled or smoked.
OTHER: Weights 1/2 pound. One quail per person.

STUFFED CORNISH GAME HEN
We stuff the whole Cornish game hen with one of those delicious stuffing. Seasoning is added and the hen is vacuum sealed forcing the seasonings into the hen enhancing flavors and freshness.
DEFROST: Defrost  the Stuffed Cornish Game Hen overnight in refrigeration or in cold tap water for three hours.
COOKING: Defrost first. Remove plastic wrap. Cornish game hen can be cook several ways. One simple way is to bake at 375° F for 1 1/4 hour uncovered to brown or until internal temperature is greater than 165° F. The cooked duck should be tender.
OTHER: Weights 2 pounds. Feeds one to two people.

BELL PEPPER STUFFED W/ SHRIMP & CRAB
Hebert's splits a choice green bell pepper and stuffs each half with a delicious Shrimp and Crab Stuffing. The pepper is vacuum sealed enhancing flavors and freshness.
DEFROST: No need to defrost. If you wish to defrost, remove plastic packaging first and temper in refrigeration.
COOKING: It's simple to cook. Just follow the instructions on the package. Remove plastic wrap. Bake frozen at 375° F for 45 minutes uncovered or until the pepper is soft.
OTHER: Weights 1/2 pound, Single serving.

CATFISH FILET STUFFED W/ SHRIMP & CRAB
A pocket is cut into a 3-5 oz. boneless catfish filet and then stuffed with a delicious crab and shrimp bread crumb stuffing. The catfish is vacuum sealed forcing the seasonings into the product enhancing flavors and freshness.
DEFROST: No need to defrost. If you wish to defrost, remove plastic packaging first and temper in refrigeration.
COOKING: It's simple to cook. Just follow the instructions on the package. Remove plastic wrap. Bake frozen at 375° F for 45 minutes uncovered. Bake thawed for 30 minutes at 375° uncovered.
OTHER: Weights 1/2 pound, Single serving.

JALAPENO PEPPER STUFFED W/ SHRIMP & CRAB
Hebert's splits a choice Jalapeno pepper, removes the seeds and stuffs each half with a delicious crab and shrimp bread crumb stuffing. The pepper is vacuum sealed enhancing flavors and freshness.
DEFROST: No need to defrost. If you wish to defrost, remove plastic packaging first and temper in refrigeration.
COOKING: It's simple to cook. Just follow the instructions on the package. Remove plastic wrap. Bake at 375° F for 45 minutes uncovered or until the pepper is soft. Try dipped in egg batter, corn flour or bread crumbs, and deep fry frozen until brown.
OTHER: Weights 1/2 pound, great for appetizers.

SHRIMP STUFFED W/ SHRIMP & CRAB
Hebert's splits a choice 41-50 size shrimp and stuffs it with a delicious crab and shrimp bread crumb stuffing. The shrimp is vacuum sealed forcing the seasonings into the product enhancing flavors and freshness.
DEFROST: No need to defrost. If you wish to defrost, remove plastic packaging first and temper in refrigeration.
COOKING: It's simple to cook. Just follow the instructions on the package. Remove plastic wrap. Bake frozen at 375° F for 25 minutes. Try dipped in egg batter, corn flour or bread crumbs, and deep fry frozen until brown.
OTHER: Weights 1/2 pound. Great for appetizers.

CRAWFISH ETOUFFEE
Etouffee means to smother. Start by sautéing onion, bell pepper, and seasoning. Add crawfish and cook until tender. The etouffee is vacuum sealed enhancing flavors and freshness.
DEFROST: Place package in another container (in case of leak) and temper in refrigeration overnight.
COOKING: Remove plastic wrap. Heat in pot on top of stove on low heat. Stir often. May also be heated in microwave until warm.
OTHER: Weights 2 pounds. Great for entrée or side dish served over white rice. Contains four servings.

CRAWFISH PIE
Crawfish cooked in a cheese and cream sauce and then put into a puff pastry. The pie is vacuum sealed enhancing flavors and freshness.
DEFROST: No need to defrost. If you wish to defrost, remove plastic packaging first and temper in refrigeration.
COOKING: Remove plastic wrap. Bake frozen for 1/2 hour at 400° F or until brown.
OTHER: Weights 1/2 pound. Single serving.

CRAWFISH DIP
Crawfish cooked in a cheese and cream sauce.
DEFROST: Temper overnight in refrigeration.
COOKING: Heat in double boiler or in microwave. Pint container can be used in the microwave.
OTHER: Weights 1 pound. Contains four servings served over pasta. Great as a dip with crackers and is wonderful in a baked potatoes.

CRAWFISH AUGRATIN
Crawfish cooked in a flour and cream sauce. Placed in a 5" pie tin and sprinkled with cheese
DEFROST: No need to defrost. If you wish to defrost, remove plastic packaging first and temper in refrigeration.
COOKING: Remove plastic wrap. Bake frozen for 1/2 hour at 375° or until brown.
OTHER: Weights 1/2 pound. Single serving.

SHRIMP ETOUFFEE
Etouffee means to smother. Start by sautéing onion, bell pepper, and seasoning. Add shrimp and cook until tender. The etouffee is vacuum sealed enhancing flavors and freshness.
DEFROST: Place package in another container (in case of leak) and temper in refrigeration overnight.
COOKING: Remove plastic wrap. Heat in pot on top of stove on low heat. Stir often. May also be heated in microwave until warm.
OTHER: Weights 2 pounds. Great for entrée or side dish served over white rice. Contains four servings.

SHRIMP PIE
Etouffee means to smother. Start by sautéing onion, bell pepper, and seasoning. Add shrimp and cook until tender. The etouffee is vacuum sealed enhancing flavors and freshness.
DEFROST: Place package in another container (in case of leak) and temper in refrigeration overnight.
COOKING: Remove plastic wrap. Heat in pot on top of stove on low heat. Stir often. May also be heated in microwave until warm.
OTHER: Weights 2 pounds. Great for entrée or side dish served over white rice. Contains four servings.

SHRIMP DIP
Shrimp cooked in a cheese and cream sauce and then put into a puff pastry. The pie is vacuum sealed enhancing flavors and freshness.
DEFROST: No need to defrost. If you wish to defrost, remove plastic packaging first and temper in refrigeration.
COOKING: Remove plastic wrap. Bake frozen for 1/2 hour at 400° F or until brown.
OTHER: Weights 1/2 pound. Single serving.

SHRIMP AUGRATIN
Shrimp cooked in a cheese and cream sauce.
DEFROST: Temper overnight in refrigeration.
COOKING: Heat in double boiler or in microwave. Pint container can be used in the microwave.
OTHER: Weights 1 pound. Contains four servings served over pasta. Great as a dip with crackers and is wonderful in a baked potatoes.

BOUDIN PORK
Pork, seasonings, and vegetables are cooked and mixed with white rice. The finished products is put into a natural casing and vacuum sealed enhancing flavors and freshness.
DEFROST: Temper overnight in refrigeration.
COOKING: Heat to an internal temperature above 148°. Bake, steam, microwave, smoke, or sauté.
OTHER: Weights 1/4 pound per link, 6 links or 1.5 pounds per package. Great for any meal or as appetizer.

BOUDIN CRAWFISH
Crawfish smothered in vegetables and mixed with white rice. The finished products is put into a natural casing and vacuum sealed enhancing flavors and freshness.
DEFROST: Temper overnight in refrigeration.
COOKING: Heat to an internal temperature above 148°. Bake, steam, microwave, smoke, or sauté.
OTHER: Weights 1/4 pound per link, 6 links or 1.5 pounds per package. Great for any meal or as appetizer.

BOUDIN SHRIMP
Shrimp smothered in vegetables and mixed with white rice. The finished products is put into a natural casing and vacuum sealed enhancing flavors and freshness.
DEFROST: Temper overnight in refrigeration.
COOKING: Heat to an internal temperature above 148°. Bake, steam, microwave, smoke, or sauté.
OTHER: Weights 1/4 pound per link, 6 links or 1.5 pounds per package. Great for any meal or as appetizer.

CAJUN RIB-EYE STEAK
A choice cut rib-eye seasoned with that wonderful Cajun spice and vacuum sealed enhancing flavors and freshness.
DEFROST: Temper overnight in refrigeration.
COOKING: Sear outside of steak, and continue cooking until internal temperature is greater than 144°.
OTHER: Weights 1 pound. Packed two per package.