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.
Average 26 Cajun Bites per pound.
These are great for parties, catering, and receptions!
They are Bite-sized, and they are much more elegant for a party or restaurant service.
INGREDIENTS: Cooked Enriched Rice (rice, thiamine, niacin, iron, folic acid), Crawfish, Diced Tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), Bread Crumbs [enriched wheat flour (wheat flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), corn syrup, water, partially hydrogenated soybean oil, nonfat milk, salt, yeast], Tomato Paste (tomatoes), Enriched Wheat Flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Corn Flour, Dehydrated Onion, Corn Starch, Canola Oil, Soy Protein Isolate, Salt, Dehydrated Bell Pepper, Worcestershire Sauce (distilled white vinegar, molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract), Granulated Garlic, Liquid Butter Concentrate [soybean oil, natural butter flavor, turmeric & annatto (for color), tocopherol (vitamin E)], Modified Food Starch, Green Chili Peppers (green chili peppers, water, salt, citric acid), Mushroom Extract Powder, Dehydrated Parsley, Dehydrated Green Onions, Red Chili Pepper. CONTAINS: Wheat, Fish (anchovies), Shellfish, Soy, Milk
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.