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.
Perfect for sweet gumbo, stews, and etouffee
Product Instructions:
Dissolve desired amount of roux in water until thoroughly mixed and there are no clumps. Needs no refrigeration.
Product Ingredients:
Non-GMO unbleached enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), soybean oil
Product Recipes:
Chicken & Sausage Gumbo (serves 6-8)
Bring 3 quarts of water to a boil in a 5 quart pot. In a separate skillet add ¼ cup of vegetable oil & sauté ½ cup bell peppers, 1½ cups chopped onions, 4 cloves chopped garlic & ½ cup chopped celery. Dissolve 1 cup of Acadian Kitchens Roux (½ jar) with vegetables (note: if roux seems hard, just work it out of the jar a little at a time with a sturdy spoon). Remove from fire and stir into boiling water. Cut & season one medium chicken & 1 lb. of your favorite smoked sausage and add to boiling water, season water to taste with Acadian Kitchens Seasoning. Cook on a low boil for 45 minutes. Add 2 tablespoons of chopped green onions & cook for 15 minutes or until chicken is fully cooked. Serve over steamed rice.
Seafood Gumbo (serves 6-8)
Prepare roux, water & vegetables the same as for the Chicken & Sausage Gumbo recipe on this label, Add 1 lb. of crab meat & 1 lb. of shrimp to boiling water and season to taste with Acadian Kitchens Seasoning. Cook on low boil for 15 minutes, then add 2 tablespoons of chopped green onions & cook for 15 more minutes. Serve over steamed rice.
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.