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.
Crispy Perfection: Designed to create the ideal crust—light, golden, and packed with flavor. Just dredge and fry for that signature Louisiana texture.
Amplified Flavor: Inspired by Seither’s famous fried seafood dishes, this isn’t your basic cornmeal mix. It’s seasoned with real Gulf Coast attitude.
Chef-Crafted Blend: Created by Jason Seither, owner of the nationally recognized Seither’s Seafood (featured on Diners, Drive-Ins and Dives).
Rooted in Cajun Culinary Tradition: This fish fry honors the same recipes that helped Seither’s win Best Seafood Po-Boy at the Oak Street Po-Boy Festival and Top Place for Crawfish in New Orleans.
Made with Local Love: Like every product Seither’s makes, it’s inspired by fresh, local ingredients and decades of Gulf Coast seafood know-how.
Jason Seither was raised on the bayou, cooking beside his mother and boiling crawfish with his father. In 2004, he turned that passion into Seither’s Seafood, where he fused family tradition with fearless flavor experimentation. His restaurant grew into a local institution—praised by critics, food festivals, and Food Network alike. Now, with the Amplified line of seasonings and coatings, Chef Jason is sharing a taste of his kitchen with home cooks everywhere.
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.