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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 offer weekly Deals and Specials to ensure that our customers get the best deals on their Cajun Food Delivery Nationwide. All items listed on the closeout specials page are at a discounted price because of overstock, close to expiration, or manufacturer discounts. Please be advised that any item listed on this page, that is purchased at a discount is non refundable or exchangeable.
Aunt Sally's Bananas Foster Creamy Pralines offer up a classic flavor…bold banana, Creole praline & a tinge of spicy cinnamon…a new, creamy take on a New Orleans favorite!
The flavor of this famous New Orleans dessert can be enjoyed anytime in our delicious praline! Our Creamy Bananas Foster Pralines are rich and decadent, with an almost fudge-like texture. Take your favorite dessert on the go.
Don’t ignore your dessert cravings. Satisfy your sweet tooth with Aunt Sally's Creamy Bananas Foster Pralines (Pack of 12). These thick fudge-like treats are made using the finest locally sourced pecans and sugar cane.
Each praline weighs approximately 1.5oz and is 3 inches in diameter. 12 pralines come in a decorative box and individually wrapped to ensure freshness.
All Of Aunt Sally's Pralines are 100% GLUTEN-FREE.
All authentic Louisiana meats and specialties 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 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. It arrived 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. This is my go-to online store now.