Cajun Dressing Best Seller - 3 Pack
Ships to U.S. & Canada
Some restrictions applyThis variety pack includes three of Hebert’s legendary dressings: cornbread, crawfish rice, and classic rice. They’re an ideal side dish, but they make for a great main dish as well!
Since 1984, Hebert’s (pronounced “A-Bears”) has been making stuffed deboned chickens and turduckens in Maurice, Louisiana. But Hebert’s is no one trick pony. They’re also turning out all those legendary Cajun classics like crawfish pie, shrimp étouffée, gumbo, boudin, stuffed catfish, red beans, and crawfish pie, all based on old family recipes and made with the highest-quality Louisiana ingredients. If you’re looking for a true taste of Cajun Country, look no further than Hebert’s.
This package serves 18 to 24 people and includes 3 Cajun Dressings (each 1 Qt.)
- Each Quart of dressing serves 6-8 people
Dressings Include
- Cornbread Dressing – Sweet southern cornbread dressing that will make your mouth water!
- Crawfish Rice Dressing – LA crawfish tails cooked down with onions, bell pepper
- Rice Dressing – A southern staple known as either dirty rice or rice dressing for the win!
- Dressings ship frozen with dry ice
- No not remove dry ice with bare hands
- Upon arrival, place all items in the freezer or fridge (if you plan to enjoy sooner rather than later)
- May be kept in the freezer for up to 6 months
To Serve
Dressings
- Thaw overnight in fridge
- Preheat the oven to 375F
- Remove from package
- Cover the dressing with tinfoil
- Heat for 30 minutes
- Enjoy!
- Cornbread Dressing – beef, pork, cornbread (cornmeal, flour, milk, eggs, sugar, baking powder, soybean oil and salt), water, giblets, onions, roux (soybean oil and flour), bell pepper, onion tops, cornstarch, parsley flakes, salt, red pepper, paprika, black pepper, garlic powder
- Crawfish Rice Dressing – crawfish, rice, onions, margarine (liquid and partially hydrogenated soybean oil, walter, salt, whey, soybean sodium benzoate as a preservative colored with beta carotene, artificially flavored vitamin A pamitate added), cream of mushroom soup (ater, mushrooms, vegatable oil {corn, cottonseed or partially hydrogenated soybean oil}, wheat flour, cream salt, corn starch, modified glutamate, dried dairy blend {whey, calcium casseinate}, spice extract, yeast extract and dehydrated garlic), bell pepper, onion tops, parsley flakes, salt, red pepper, paprika, black pepper, garlic powder
- Rice Dressing – beef, pork, rice, water, giblets, onions, roux (soybean oil and flour), bell pepper, celery, onion tops, corn starch, parsley flakes, salt, red pepper, paprika, black pepper, garlic powder
The Creators of the Original Turducken
The Creators of the Original Turducken
The town? Maurice, Louisiana, just south of Lafayette. The year? 1984. After a day of hunting, a local resident enters Hebert’s (pronounced “ay-bears”) with his catch of the day: a turkey, a duck and a chicken. He asks the butchers to debone each bird and, in a stroke of madness, for them to be stuffed inside each other. And thus, this now-infamous multi-poultry mashup was born.
But Hebert’s is no one trick pony. They’re also turning out all those legendary Cajun classics, like crawfish pie, shrimp etouffee, gumbo, boudin, stuffed catfish, red beans, and whole deboned stuffed chicken, all based on old family recipes and made with the highest-quality Louisiana ingredients. If you’re looking for a true taste of Cajun Country, look no further than Hebert’s.
