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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 selected "mild" okra are fresh packed with garlic, onions and spices. Delicious for parties, as a salad garnish or hors d'oeuvres. Great in Bloody Mary's.
Cajun Chef Mild Pickled Okra are Hand selected and packed fresh with garlic, onions and spices. Great for party trays, chopped up in salads, Bloody Mary`s, or you can eat them straight out of the jar, makes a good snack. If you can't have fried okra, this is the next best way to enjoy this rather unique vegetable. The spices in the pickling juice gives it just the right mild flavor.
IngredientsOkra, Distilled Vinegar, Salt, Calcium Chloride, Spices, Mustard Seeds, 1/10th of 1% Sodium Benzoate (as Preservative) and Yellow 5 Food Color.
Unit Size: 12 fl oz. (354mL)
Nutrition FactsServing Size 1.00 oz(30g)
Serving Per Container 7.0000
| Calories | 5.3 | |
| Total Fat | 0.07g | 0% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 418mg | 17% |
| Total Carbohydrate | 0.9g | 0% |
| Sugars | 0g | |
| Protein | 0.29g |
| IS or Contains: Kosher,Flavor |
| *Percentage Daily values are based on a 2,000 calorie diet.Your Daily values may be higher or lower depending on your calorie needs |
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.