Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of 30 lb Sack of Belle River Crawfish with Seasoning is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
We ship this Louisiana crawfish to the lower 48 states, except where prohibited. Live crawfish cannot be sent to Alaska, Hawaii, Washington, Michigan, Illinois, Wisconsin, Pennsylvania, or Minnesota without a permit (Minnesota only allows boiled crawfish with a permit). Oregon customers must acquire a Crayfish Transport Permit from the ODFW website or by calling (503) 947-6300. Minnesotans who want live shipments may contact Chelsey Blanke at (651) 259-5350 or chelsey.blanke@state.mn.us.
Starting January 2024, live crawfish can also be sent to Colorado, though a special import license may be required. If your location fully restricts live shipments, we can send boiled crawfish instead. For assistance, call us at 1-504-655-9972.
Restocking Fee: A 20% restocking fee applies to cancellations made after placing your order.
Dead-Loss Disclaimer: In colder months and June, you may expect 4–5 lbs dead crawfish per sack due to molting and weather changes. In warmer months, 2–4 lbs is typical. If you receive more than this, please record a video and submit a ticket on our website (photos alone are insufficient).
Purging:
Boiling:
Serve them hot and get ready to experience the bold, authentic taste of swamp crawfish straight from Louisiana!
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.