Mardi Gras Bulk Items and Sausage Sales

See bottom of page for full product descriptions

Mardi Gras Products - Available Fresh 2/17/15 (Frozen After) 

Chicken and Andouille Gumbo

or Gumbo z’herbs (vegan)

$7.00 – 1 Quart

Maque Choux

(vegetarian)

$8.00 – 1 Quart

Red Beans and Rice

(vegetarian)

$6.00 – 1 Quart

Shrimp or

Eggplant and Zucchini(vegan)

Etouffée

Eggplant/Zucchini - $6.00 – 1 Quart

Shrimp - $8.00 – 1 Quart

Bread Pudding with Vanilla Butter Sauce

$8.00 – 1 Quart topped with sauce

Fresh Sausage/Meats: (All made with local meat)

Andouille                                              $6.50/lb

Merguez (Pork and Lamb)                    $8.50/lb 

Italian Sausage                                     $6.50/lb 

Cajun Boudin Blanc                              $6.50/lb 

Mexican Chorizo                                  $6.50/lb 

Bratwurst                                             $6.50/lb 

Beef Sticks                                           $1.50/ pkg

Bulk Raw Breakfast Sausage                $5.50/lb (bulk bag pack)

Bulk Raw Italian                                   $5.50/lb (bulk bag pack) 

Tasso Ham                                           $6.50/lb 

Hickory Bacon (sliced)                       $7.50/lb (thick sliced 1 lb packs)

Hickory Slab Bacon                            $7/lb (bulk belly)

Hickory Jowl Bacon                            $6.50/lb (bulk jowls)

Cured Sausages/Meats:(All made with local meat)

Guanciale                                            $15.00/lb bulk

Pepperoni                                           $12.00/lb link

Pancetta                                              $5.00/pkg or $15.00/lb bulk

Sopressata                                           $5.00/pkg or $15.00/lb link

Spanish Chorizo                                   $15.00/lb looped link

Prosciutto                                            $7.50/pkg

Porchetta Roast $8/lb - (large Italian Pork Roast, 9 to 12 lb avg. - limited supply)
https://twitter.com/CACCCulinary/status/556200231717449728

Chicken and Andouille Gumbo

A thick dark brown based soup, traditionally served over rice.  Made with smoked pork stock, chicken stock, chicken, and spicy smoked Andouille sausage and the Cajun Trinity (onions, celery, and bell peppers). Works great for a side or a main dish.

Gumbo Z'herbs (vegan)

A thick dark brown based soup, traditionally serve over rice.  Made with vegetable stock, the Cajun Trinity (onions, celery, and bell peppers) and braising greens. Works great for a side or a main dish.

Shrimp Etouffée

A thick brown based stew, traditionally served over or topped with rice.  Made with chicken stock, shrimp and Cajun Trinity (onions, celery, and bell peppers). Works great for a side or a main dish.

Eggplant and Zucchini Etouffée (vegan)

A thick brown based stew, traditionally served over or topped with rice.  Made with vegetable stock, eggplant, zucchini, and the Cajun Trinity (onions, celery, and bell peppers). Works great for a side or a main dish.

Red Beans and Rice (vegetarian)

Red beans and Cajun Trinity (onions, celery, and bell peppers) stewed in vegetable stock, mixed with steamed rice (contains butter). Works great for a side dish or add sautéed sausage for a main dish).

Maque Choux (vegetarian)

Corn, and Cajun Trinity (onions, celery, and bell peppers) stewed in with cream and butter. Works great for a side dish.

Sausage Descriptions

Fresh

Andouille Sausage is heavily smoked sausage with jalapeno and onions.  It is usually stuffed into 38/42mm casings and had a darker brownish color on the outside due to the smoke. The cross cut of the sausage usually has a slightly coarser grind and will also be speckles with onions and jalapenos.

Cajun Boudin Blanc sausage is a pork and rice sausage with sage, parsley, peppers and onions.  It is stuffed into 38/42mm casings and usually in 6 to 8 inch links.  It is poached and has a light gray color.  The cross cut shows a speckle of rice, parsley, onions and peppers.

Italian Sausage is a mild to spicy pork sausage normally containing fennel seed.  It is stuffed into 32/35mm hog casings and has a grayish color due to its lack of highly colorful spices.  The cross cut section will show a speckle of herbs and crushed fennel seed.

Mexican Chorizo Sausage is a pork sausage heavily seasoned with paprika and cayenne and finished with tequila and red wine vinegar.  It is stuffed into 32/35mm casings and is roasted.  The finished sausage has a reddish hue due to the large amount of paprika and red wine vinegar.  The cross cut shows the red color as well as the smoother texture.

Merguez is a North African Lamb Sausage (CACC Merguez is mixture of pork and lamb) flavored with roasted red bell peppers, pepper flakes, garlic, paprika and red wine.  It is stuffed sheep casings and twisted into long, thin, 9” links. The cross cut shows the specks of roasted red bell pepper.

Aged

Pepperoni is an aged and sometimes smoked pork sausage seasoned with paprika, cayenne, allspice and red wine.  It is stuffed into 38/42 mm casings in 12 to 16 inch links and aged for 6 to 9 weeks then smoked.  Un-smoked sausage has a reddish hue while smoked will take on a darker hue. The cross cut is firm throughout showing that the sausage has fully cured.

Sopressata is an aged pork sausage flavored with garlic, pepper flakes and white wine.  It is stuffed into beef middles and aged in 10 to 16 links for 3 to 6 months.  Its cross cut shows speckled fat and pepper flakes and is firm throughout showing that the sausage has fully cured.

Spanish Chorizo Sausage is an aged sausage with paprika and cayenne.  It is not cooked but aged for 2 to 4 months in 32/35 mm casings.  It is stuffed and aged in 10 to 12 inch hoops.  The cross cut of aged chorizo is firm throughout showing that the sausage has fully cured.