Cajun Grande Boucherie Feast for 12-14
93%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaCochon Butcher ships its famous charcuterie nationwide on Goldbelly! These are the sausages that put Cochon Butcher on the map! Chaurice is a Cajun fresh pork sausage loaded with spices including thyme, cayenne, and allspice, and boudin is a fully cooked spicy sausage filled with pork, liver, and Louisiana popcorn rice (this one is regarded as one of the best you’ll find anywhere). The Cajun smoked sausage is smoky and snappy, the andouille is garlicky with just a hint of heat, and each smoked pork chop clocks in at a whopping two pounds. Oh, and don’t forget the whole jambalaya-stuffed chicken!
Cochon Butcher, a hybrid New Orleans butcher shop/restaurant opened in 2009, is home to some of the Crescent City’s best house-made charcuterie and creative sandwiches. Chef-owners Donald Link and Stephen Stryjewski are behind some of the city’s most renowned restaurants, and they’ve won multiple James Beard Awards.
This package serves 12-14 people and includes:
- 2 lbs. of Chaurice (8 links total)
- 3 lbs. of Boudin (12 links total)
- 2 lbs. of Cajun Smoked Sausage (approx. 4 links total – sizes vary)
- 1 lb. of Andouille Sausage (approx. 2 links total – sizes vary)
- 2 Smoked All-natural Pork Chops (each 1 lb.)
- 1 Jambalaya Stuffed Chicken (approx. 3 lbs.)
- Choose to add merch!
Add On Merch Options Include
- Butcher Socks
- Classic Butcher T-Shirt
- Pig Hat
- Denim Apron
- Bandana
- LAWoodShapes Cutting Board
- Cajun Grande Boucherie Feast ships with ice packs
- Ice packs may thaw in transit
- Boudin may be kept refrigerated for up to 3 days
- Chicken, Pork Chops & Chaurice may be kept refrigerated for up to 5 days
- Andouille & Cajun Smoked Sausage may be kept refrigerated for up to 10-14 days
- We don’t recommend freezing
To Serve
Boudin
- Sautee, grill or roast over low or indirect heat until skin is crispy and boudin heated through
Chaurice
- Sautee, grill or roast over medium or indirect heat until skin is crispy and cooked through (internal temp of 150)
Pork Chops
- Sautee, grill or roast over medium to high heat until internal temp reaches 150.
Andouille
- Grill over medium heat until heated through.
Cajun Smoked Sausage
- Grill over medium heat until heated through.
Chicken
- Pre Heat oven to 350
- Roast chicken for approx 45 minutes or until the internal temperature reaches 165 degrees
Pork Chops: All Natural Pork
Boudin: Pork, Liver, Poblanos, Jalapenos, Onion, Garlic, Salt, Pepper, Cayenne, Curing Salt, Louisiana Popcorn Rice, Butter, Bayleaf, Natural Pork Casing
Chaurice: Pork Shoulder, Red Onion, Parsley, Thyme, Salt, Cure #1, Cayenne, Chili Flake, Allspice
Andouille: Lean Pork, Pork Butt, Black Pepper, Sugar, Black Pepper, White Pepper, Cayenne, Cure #1, Garlic, Hot Sauce, Water
Stuffed Chicken: Chicken, Andouille, Rice, Seasoning
Cajun Smoked Sausage:
A New Orleans Icon From James Beard Award-Winning Chefs
A New Orleans Icon From James Beard Award-Winning Chefs
In the New Orleans food world, Cochon Butcher sits at the top of the heap. Not only is this hybrid butcher shop/restaurant a must-visit for any tourist on the prowl for the Crescent City’s best eats, it’s also a lively local standby for house-made charcuterie and crave-worthy sandwiches. The chef-owner duo of Donald Link and Stephen Stryjewski are behind some of the city’s most renowned restaurants including Peche, Herbsaint, and the next-door Cochon, and they’ve won multiple James Beard Awards and been awarded with the 2025 Michelin Guide Bib Gourmand for their efforts.
At Cochon Butcher, the capicola, mortadella, and salami in their legendary muffuletta are house-cured, their housemade boudin and other Cajun sausages like chaurice and andouille are authentically old-world, and “Le Pig Mac” is one of New Orleans’ best burgers.
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