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.
Welcome to the world of our Creative Cajun Cooking Garlic Sauce. This 6 oz bottle is a treasure trove of flavors, packed with the robust taste of garlic and a hint of Cajun spices.
Our Cajun Garlic Sauce is not your typical garlic sauce. It's a "bite that never happens", a unique blend of flavors that gives you the taste of garlic without the overpowering bite. It's a subtle yet flavorful addition to your meals.
Our Garlic Sauce is made with real Magic Swamp Dust Seasoning, a blend of spices that adds a unique Cajun twist to the sauce. It's an experience you won't forget, a taste that will have you coming back for more.
Our Garlic Sauce is not just a sauce, it's a seasoning. It's seasoned with the fabulous Magic Swamp Dust, adding a layer of flavor to your dishes. Use it to season your meats, add flavor to your soups, or even as a dipping sauce for your snacks.
With our Creative Cajun Cooking Garlic Sauce, you're not just buying a product, you're embarking on a culinary adventure. You're joining a community of food lovers who appreciate the rich and diverse flavors of Cajun cuisine. So why wait? Add our Garlic Sauce to your cart today and start your culinary journey!
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.