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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.
These dried beans are naturally grown, raw and have been cleaned before packaging. Wash and sort before cooking in case of any remaining foreign material.
Unit Size: 1lb X 5
Serving Suggestions:
1 lb. Blue Runner Red Beans, ½ lb. ham or seasoning meat, 8-10 cups water, 1 onion chopped, 1 toe garlic diced, ¾ cup celery chopped, 2 tbs. parsley chopped, 1 large bay leaf, salt & pepper to taste.
Rinse and sort beans. Add beans with water to a large pot, bring to boil. Reduce to simmer. In a separate skillet brown meat and set aside, reserving fat drippings. In drippings, sauté onion, garlic, parsley and celery. Add meat, vegetables, and bay leaf to beans. Add salt, pepper and Creole seasoning to taste. Cover and simmer, stirring occasionally for about 1 to 1½ hours, or until tender. Add water while cooking if necessary. Remove bay leaf. Serve over bed of steaming rice. Yields 6-8 servings.
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.