Cajun in a Box “Pig Stand” ! Custom Cooked Pigs !

Cajun in a Box, Pig Stand .

We offer our exclusive Custom Cooking service; “1 cooked pig at a time.”

Choose from  a whole cooked pig, leg roast, pork belly, our Famous Chaudin, fresh cracklings right before your eyes. Custom cooked for you & your Family & Friends.

Cochon de Lait 
Similar to a our boucherie, the cochon de lait is a food event that revolves around pork.   Traditionally, a suckling pig was chosen for the event, but in modern cochon de Lait, adult pigs are used. Cajun in a box, Unlike the our family boucherie, We offer to source & cook a Traditional Cochon de Lait, around 20 pounds, with the all the Traditional sides of Your choosing.

We can cook a Traditional Cochon de Lait for 6 to 20 persons.

We always  Cook & Season our  Cochon de Lait !

With Cajun Tradition, Heritage & Culture. 

We’ll begin with “Dirty Rice”.

 A dish named for the dark color because of the liver & giblets.


6 cups cooked white rice.

1/2 pound chicken giblets.

1/2 pound of chicken livers.

1/2 cup butter.

1 cup chopped onions.

1 cup chopped celery.

1 cup chopped bell pepper.

1Tbsps minced garlic.

1 cup chicken stock.

1/2 cup chopped green onion tops.

1/2 cup chopped parsley.

Season to taste, ( black pepper, salt, Cayenne).

We’ll poach our giblets, for 30-40 minutes until tender, chop fine, and set aside, Now in a heavy bottomed  Saute’ pan  melt butter, & brown livers, 15-20 minutes, until dark brown, remove & cool, using the same pan, Saute’ onions, celery, bell pepper,& garlic until wilted. Let’s coarsely chop livers, returning livers & giblets, add our chicken stock, bring to a low boil, cook until liquid is reduced to 1/4 cup, Lets add our rice, mixing all ingredients.

Serves 8-10

Season to taste.

Cajun in a Box, “Spicy Coleslaw”!


6-8 cups shredded cabbage.

1 small onion, grated.

1 carrot, grated.

1 tbsp. minced parsley.

1/2 cup tbsp. sugar.

1/4 tsp dry mustard.

1/8 tsp garlic powder.

1/2 tsp celery seed.

Salt & black pepper to taste.

Toss your cabbage, onions, parsley until well mixed.

Mix your dressing, and pour over, cabbage mix, Chill & serve.

8-10 servings.

Family Potato Salad!


6 large peeled potato’s.

8 eggs boiled/peeled/chopped up.

1/2 cup Mayonnaise.

!/4 cup Yellow mustard.

Season to taste.

I boil potato’s & eggs together, for 12-15 minutes.

remove eggs & peel, cool potatoes, separate egg white from yolk, and mash yolk, and season to taste, dice egg whites, add to yolk, blend in may & mustard, using a large mixing spoon, fold into potato’s, blend well and season to taste.

These meals, are always finished with a little something sweet. and a fresh brewed pot of coffee.

As always.

Cazan, the Cook.

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