A rich tomato based stew with all-natural chicken, sustainably farmed shrimp, bell peppers, and onions served with jasmine rice. Touffe or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana.

All natural chicken, sustainable shrimp, jasmine rice, chicken stock (chicken, carrot, onion, celery, bay leaves, salt, sugar), green red pepper, yellow onion, garlic, flour, canola oil, butter, celery, salt, pepper, paprika, garlic powder, onion powder, dried basil, dried oregano, cayenne pepper

Keep frozen until ready to cook. Cook from frozen, or thaw in the refridgerator for 6 hours or overnight.