Jambalaya Whole Stuffed Chicken
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Not eligible for shipping to CanadaThis is a whole chicken, trussed and stuffed with jambalaya, a traditional New Orleans rice dish made with Louisiana popcorn rice, andouille sausage, and Cajun spices!
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 4-6 people and includes 1 Jambalaya Whole Stuffed Chicken
- Each chicken measures approx. 7″ × 4″ × 3″ and weighs 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
- Chicken ship frozen with ice packs, may thaw during transit.
- Upon arrival, store in the refrigerator for up to 5 days.
To Serve
- Preheat the oven to 350° F.
- Bake for 45 minutes or until the internal temperature reaches 165° F.
- Serve and enjoy!
- Jambalaya Whole Stuffed Chicken – Whole Chicken, Smoked Pork Sausage, Rice, Butter, Chicken Stock, Yellow Onion, Celery, Bell Pepper, Garlic, Cayenne, Chile Powder, Black Pepper, Oregano
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.
