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⚜️ 100% Cajun Company
Real Cajun Food Products
Louisiana family tradition since 1955
Real Cajun Food Products
Louisiana family tradition since 1955
Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Savoie's Rice Dressing Mix - Mild 1 lb is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Thaw contents. Simmer on stove top at 165 degrees F or higher for 10 to 20 minutes. Cook 1 cup of rice per pound of dressing mix. Add dressing mix to the cooked rice gradually, while Blending thoroughly. Bon Appetite!
| Product | Savoie's Cajun Dressing Mix |
| Use | Rice dressing or dirty rice |
| Unit Size | 1 lbs. |
| Storage | Keep frozen. |
Keep frozen. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions: Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Suggested Use: Thaw contents. Simmer on stove top for 20 minutes. Cook 2 cups of rice. Add dressing mix to the cooked rice gradually, while blending thoroughly. Bon Apetite!
This frozen Savoie's dressing mix is used to make Cajun rice dressing, often searched for as dirty rice, rice dressing mix, Cajun dressing mix, or Savoie's rice dressing mix.
Pork, Water, Chicken Gizzards, Pork Liver, Rehydrated Onions, Flavorings: Brown Kwik (Water, Caramel, White Vinegar, Citric Acid, Garlic Powder, Flavorings, Salt, Onion Powder, Molasses, Mustard, Cumin, Cinnamon, Celery, Spices, Sodium Benzoate), Salt, Spices, Rehydrated Bell Pepper, Garlic Powder, Roux {Enriched Flour, Vegetable Oil [Cottonseed, Corn, Or Rice Oil (Antioxident [Tbhq And Citric Acid])}, Rehydrated Celery, And Rehydrated Parsley.
Thaw contents. Simmer on the stove top, then cook rice separately and gradually blend the dressing mix into the cooked rice.
Yes. This dressing mix is commonly used for Cajun rice dressing and dirty rice style dishes.
The product directions state to cook 1 cup of rice per pound of dressing mix. The package directions also reference cooking 2 cups of rice.
The ingredients include pork, water, chicken gizzards, pork liver, rehydrated onions, seasonings, rehydrated bell pepper, garlic powder, roux, celery, and parsley.
Yes. The product directions state to keep frozen.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. It arrived packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. This is my go-to online store now.