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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
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.
Chef’s Tip: Dice a small amount and sauté it first with onions, celery, and bell pepper. That gives the fat, smoke, and seasoning a chance to build the base of the dish before you add stock, beans, or rice.
Chicken tasso is a smoked seasoning meat used to bring flavor to a dish rather than serve as the main protein. A little can flavor a whole pot. This chicken version gives you the smoky, seasoned character people look for in tasso while offering a lighter option than the traditional pork style.
Some shoppers want the flavor of tasso but prefer chicken over pork. Others want a smoked Cajun seasoning meat that feels a little lighter in soups, sauces, and rice dishes. Savoie’s Chicken Tasso gives you that flexibility while still fitting naturally into Louisiana cooking.
Chicken Thighs cured with a solution of (Water, Salt, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Spices, Dextrose, Paprika.
Contains: Soy
| Package Size | 8 oz (227g) |
| Serving Size | 2 oz |
| Servings Per Container | 4 |
| Calories | 90 |
| Total Fat | 3g |
| Saturated Fat | 1g |
| Trans Fat | 0g |
| Cholesterol | 85mg |
| Sodium | 500mg |
| Total Carbohydrates | 0g |
| Dietary Fiber | 0g |
| Total Sugars | 0g |
| Protein | 14g |
| Vitamin D | 0mcg |
| Calcium | 6mg |
| Iron | 1mg |
| Potassium | 172mg |
Chicken tasso is used as a seasoning meat to add smoky Cajun flavor to gumbo, beans, jambalaya, pasta, gravies, and other savory dishes.
The handling instructions say to cook thoroughly, so it should be treated as a raw poultry product and cooked before serving.
Yes. It gives you a similar smoky, seasoned Cajun flavor profile in a chicken-based option.
Keep it refrigerated or frozen. Thaw in the refrigerator or microwave before use.
It is seasoned in a Cajun style with a smoky, savory profile. Most shoppers will find it flavorful rather than overwhelmingly hot.
All authentic Louisiana meats and specialties from CajunFood.com 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 from CajunFood.com 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. CajunFood shipped this 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. CajunFood is my go-to online store now.