Collection: Boil-in-Bag Entrees

Slow-simmered Cajun classics, kettle-cooked in our Pensacola kitchen and sealed in heat-and-serve pouches. Drop the bag in boiling water, heat through, and serve. From Crawfish Etouffee to Chicken & Andouille Gumbo, these are the entrees that built Broussard's Bayou Co. since 1996.