The Snack Sampler (Staff Faves)

Name: The Snack Sampler (Staff Faves)
Brand: Louisiana Crawfish Company
SKU: TSS
Price: 149.99 USD
Availability: InStock

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Frozen Sampler

$149.99

DESCRIPTION

The Staff Faves Snack Sampler is the ultimate collection of our team’s absolute must-try snacks. We’ve hand-picked the items we crave most—from savory to spicy and irresistible—to bring you a perfectly balanced journey of flavor. It’s a curated box of excellence, guaranteed to satisfy every craving!

Contains 1 of each:

Alligator Nuggets 1 lb

Cooking Instructions: Cook Frozen! Fry at 350 degrees until golden brown (approx 3-4 minutes).
Ingredients: Alligator meat, flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, CONTAINS WHEAT), corn flour, corn meal, salt, red pepper, garlic powder, dextrose, sodium phosphates, black pepper, onion powder.

Natchitoches Mini Meat Pies (12 ct)

*KEEP FROZEN UNTIL READY TO COOK*

INGREDIENTS: BEEF, PORK, ALL PURPOSE FLOUR, water, pie shortening, water onions, all purpose flour, onions, seasoning, eggs, citric acid added to preserve color, salt sweet dairy whey.
ALLERGENS: soy, milk, wheat, eggs
Cooking Instructions:
- BAKING: PRe-heat oven to 350 degrees. Spray baking sheet with cooking spray, and for best results add a thin layer of butter to pies. Bake for about 25 minutes or until light golden brown.
- FRYING: Heat oil to 350-375 degrees. Place pies into hot oil for about 8 minutes (5 minutes for Mini pies).

Rachael’s Stuffed Mushrooms

Ingredients: Mushrooms, Shrimp, Bread (contains wheat flour), Yeast, Salt, Wheat Gluten, Soybean Oil, Soy Flour, Eggs, Onions, Unsalted Butter, Salt, Cayenne Pepper, Granulated Garlic, Black Pepper, Green Onions

Cooking instructions: Bake for 15 minutes at 375

The Best Stop Smoked Pepper Jack Grillers

Ingredients: Pork, Pepper Jack Cheese (Pasteurized Process Monterey Jack and American Cheese with Red Bell and Jalapeno Peppers (Milk, Cream, Water, Jalapeno Peppers, Salt, Sodium Phosphate, Cheese Culture, Tetrasodium Pyrophosphate, Dried Red Bell Peppers, Sorbic Acid, Enzymes, Lactic acid), Potato Starch and Powdered Cellulose Added to Prevent Caking, Natamycin (A Naturral Mold Inhibitor)), Water, Spices, Monosodium Glutamate, Salt, Nitrite, Sugar, Silicon Dioxide.

Cajun Original Foods Pork Boudin Bites

Cooking Instructions: Preheat vegetable cooking oil to 350° F. Place Cajun Bites® into the fry basket with a little space between each to avoid them sticking together, and lower into the oil. Cook for about 4 minutes, or until you get your preferred degree of brownness. Make sure the internal temperature of the Boudin gets hot and steamy (at least 160° (F). After cooking, place the Cajun Bites® on a wire rack, or on a paper towel to drain any excess oil from the product.
INGREDIENTS: water, por, rice, bread crumbs, corn syrup, water, partially hydrogenated soybean oil, nonfat milk, salt, whole grain corn flour, dehydrated onions, corn starch, salt, soy protein isolate, brown kwik, dehydrated parsley, dehydrated green onions, ground red pepper, natural flavoring.
CONTAINS: wheat, soy, milk.

FAQS
VIDEOS

What size whole alligator do I need?
Use the following information to accurately determine the expected meat yield and appropriate size for your order.

Usable Meat and Composition
- Usable Yield: The average usable meat yield for a whole skinned alligator is approximately 40% of the gross weight.
- Meat Sources: Usable meat is primarily harvested from the tail, legs, tenderloin, and ribs.
- Tenderness: The tail meat is considered the most tender cut.
- Tenderloin Note: A line of fat typically encases the tenderloin and is usually trimmed off after cooking.
Yield Calculation and Serving Guide

To calculate the usable meat quantity, multiply the alligator’s gross weight by 40%:

Gross Weight x 0.40 = Usable Meat (lbs)

Example: A 30 lb. alligator x 40% = 12 lbs. of usable meat.

Usable Meat (lbs.) Serving Size Estimated Servings
12 lbs. 8 oz. (Meal Size) 24 servings
12 lbs. 4 oz. (Appetizer Size) 48 servings
What is the serving size for alligator meat?

8oz (1/2lb) serving size as a meal

4oz (1/4lb) as an appetizer.
What part of the alligator do the meat, nuggets, and tenderloin come from?
Alligator Meat Cut Descriptions
- Alligator Meat and Nuggets: This white meat is sourced directly from the tail section of the alligator.
- Alligator Tenderloins: These cuts are derived from the back of the alligator and typically present as a darker colored meat.
What does alligator meat taste like?

Alligator meat is often described as a mild-flavored white meat with a texture similar to chicken or firm fish. The flavor is slightly gamy, especially in the darker cuts, but much of its final taste is determined by the marinade and cooking method.

While it is often compared to chicken, alligator meat is much leaner and denser. Because it lacks fat, it can dry out quickly, so it requires fast cooking methods (like frying or grilling) or slow, moist methods (like stewing).
What is the best cut of alligator meat?

The most popular and tender cut is the tail meat, often sold as “alligator tail meat filets” or “alligator nuggets”. Leg and body meat are leaner, firmer, and excellent for slow-cooking, stewing, or grinding.
Do I need to tenderize or marinate the meat?

Marinating is highly recommended, especially for the leaner, tougher body and leg sections. Marinating for at least 30 minutes (or up to 4 hours) in a mixture containing acid (like vinegar or citrus juice) helps tenderize the fibers and infuse flavor.
What is the best way to cook alligator tail meat?

Because tail meat is tender, it’s best suited for quick, high-heat methods. Cubed tail meat is famously used for deep-frying (creating alligator nuggets). It is also excellent grilled or pan-seared, cooked just until it reaches an internal temperature of 160°F.
How do I prevent the alligator meat from drying out?

Since alligator is very lean, avoid overcooking it. If grilling or searing, quickly sear the exterior and remove it from the heat once it’s firm to the touch (160°F internal). For tough cuts, slow-cook it submerged in liquid (like a gumbo or chili) to keep it moist.
How should I thaw frozen alligator meat?

The safest way is to thaw it slowly in the refrigerator. Place the vacuum-sealed package in the fridge and allow 12-24 hours per pound. For faster thawing, you can place the sealed package in a bowl of cold water, changing the water every 30 minutes. Never thaw meat on the counter at room temperature.
How long can I store alligator meat in the freezer?

Properly vacuum-sealed and frozen alligator meat can last in the freezer for 6 to 12 months without significant loss of quality. Once thawed, use it within 1-2 days.