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Frenchy's
Frenchy's Hot Creole Boudin
12 oz
$3.63 each($0.30 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Frenchy's Hot Creole Boudin is made with a family recipe of pork, pork liver and Frenchy's signature seasoning profile. Enhanced with fresh chopped parsley and thinly sliced green scallions, serve with red beans and rice, make a Creole-style po'boy, gumbo or even in spaghetti sauce.
• 12-oz refrigerated boudin links
• Creole-style that's hot and spicy
• A rice and pork product with spices and herbs
• Gluten Free
About Frenchy's:
In 1965, Percy "Frenchy" Creuzot Jr. left Louisiana with the goal of sharing authentic Creole recipes and traditions with Houstonians. And so began the Frenchy's legacy. Today, his family continues that effort by bringing you good ole Creole food that's quick and easy to make at home. After all, Percy always said, "Good food has a habit of turning friends into family."
• 12-oz refrigerated boudin links
• Creole-style that's hot and spicy
• A rice and pork product with spices and herbs
• Gluten Free
About Frenchy's:
In 1965, Percy "Frenchy" Creuzot Jr. left Louisiana with the goal of sharing authentic Creole recipes and traditions with Houstonians. And so began the Frenchy's legacy. Today, his family continues that effort by bringing you good ole Creole food that's quick and easy to make at home. After all, Percy always said, "Good food has a habit of turning friends into family."
Highlights
Ingredients
Water, Rice (Iron Phosphate, Niacin, Thiamine, Mononitrate, Folic Acid), Pork, Pork Liver, Onion, Salt, Green Onion, Garlic, Parsley, Spices, Sugar, Chopped Green Bell Pepper, Chopped Red Bell Pepper, Celery Flakes, Sodium Acetate, Salt, Soy Bean Oil, Flavorings, Dextrose, Citric Acid.Allergens and safety warnings
Safe Handling: 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. Keep Raw Meat And Poultry Separate From Other Foods. Wash Working Surfaces (Including Cutting Boards), Utensils, And Hands After Touching Raw Meat Or Poultry. Cook Thoroughly. Keep Hot Foods Hot. Refrigerate Leftovers Immediately Or Discard.- Oven: Preheat oven to 325°F. Heat until boudin reaches an internal temperature of 165°F.
