Cajun Culinary Care

Reheating food correctly is crucial for food safety and maintaining nutritional value. Proper reheating reduces the risk of foodborne illnesses. It also helps in preserving the texture and flavor, ensuring that your food remains enjoyable. Properly reheating food prevents nutrient degradation, retaining the meal's original health benefits and flavor profiles.

Appetizers
  • If thawed, bake at 400ºF for 30-45 minutes covered.
  • Uncover for browning, if desired.
  • Ensure internal temperature of 165ºF for 15 seconds.

Appetizer Varieties:

  • Spinach and Artichoke Dip
  • Spinach Mushrooms
  • Seafood Mushrooms
  • Stuffed Shrimp
  • Stuffed Jalapeño
Boilable Bag Items
  1. Boil water in a pot.
  2. Run the bag under cold water while waiting for the pot to boil.
  3. Once boiling, place the bag in the water with its handle up.
  4. Boil for 15 minutes on high.
  5. Ensure internal temperature of 165ºF for 15 seconds.
  6. After fully heating, turn off the stove and carefully remove the bag.
  7. Cut the bag open and serve.
Burritos and Wraps

Deer Burritos:

  • Thaw in the microwave and fry at 350ºF for 2 minutes.
  • Ensure internal temperature of 165ºF for 15 seconds.

Cajun Steak Wraps & Chicken Wraps:

  • Cook for 20 minutes while occasionally flipping to establish crispy bacon.
  • Ensure internal temperature of 165ºF for 15 seconds.
  • Cajun Steak & Chicken Wraps can be baked. Add a small amount of water to shallow pan, cover with foil and bake at 350 for 15 mins, remove foil for lasat 5 mins to brown the bacon.
Boudin

Boudin Links (All Varieties):

  • If fresh from the deli, simply reheat. If frozen, thaw and follow fresh instructions.
  • Cook for 8-10 minutes while occasionally rolling on the grill.
  • Ensure internal temperature of 165ºF for 15 seconds.

Boudin Balls:

  • Fry frozen at 350ºF for 8 minutes.
  • Ensure internal temperature of 165ºF for 15 seconds.
Casseroles

Large Casseroles:

  • Cook frozen for 1 hour and 45 minutes, covered.

Small and Medium Casseroles:

  • Cook for 1 hour and 45 minutes, covered.
  • Ensure internal temperature of 165ºF for 15 seconds.
  • Uncover and cook for 5-10 minutes for melting or browning.
Pies

Meat and Crawfish Pies:

  • Fry frozen at 350°F for 8 minutes.
  • Ensure internal temperature of 165ºF for 15 seconds.
Sausages

Sausages (All Varieties):

  • Cook for 8-10 minutes while occasionally rolling on the grill.
  • Ensure internal temperature of 165ºF for 15 seconds.
  • If cooking pepper jack jalapeño sausage, allow it to cool for 2 minutes before cutting in order to eliminate cheese loss.
Smoked

Smoked Chicken Patties & Chicken Bites:

  • Cook 5-7 minutes on both sides (non-direct heat).
  • Ensure internal temperature of 165ºF for 15 seconds.
Stuffed

Stuffed Bell Peppers (All Varieties):

  • Add a small amount of water to the pan.
  • Thaw and bake at 350ºF for 1 hour.
  • Uncover and bake for an additional 30 minutes.
  • Ensure internal temperature of 165ºF for 15 seconds.

Stuffed Chicken Breast (All Varieties):

  • Add a small amount of water to the pan.
  • Thaw and bake covered at 350ºF for 1 hour.
  • Uncover to brown further, if desired.

Stuffed Deboned Chickens:

  • Place the chicken in a pan and add ½ cup of water.
  • Bake covered at 350ºF for 2 hours.
  • Uncover and bake an additional 45 minutes until golden brown.
  • Ensure internal temperature of 165ºF for 15 seconds.
  • Remove the netting and serve.

Stuffed Pork Tenderloins (All Varieties):

  • Add a small amount of water to the pan.
  • Thaw and bake at 350ºF for 1 hour.
  • Uncover and bake for an additional 30 minutes.
  • Ensure internal temperature of 165ºF for 15 seconds.

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