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.
Cajun shrimp and rice boudin (without the sausage casing) formed into small Cajun bites then battered and breaded.
Cajun Shrimp Boudin bites are made similar to the recipe of our Shrimp Boudin, which has a very flavorful Cajun Sauce Piquant base. Cajun Bites are small, bite-sized, and great for parties, catering, and receptions! They fry very quickly from frozen (@ 350° for about 3 minutes) … a plus for cooks under time pressure! Our Shrimp Cajun Bites are perfect on an appetizer tray with a dipping sauce of your choice! Cajun Bites weigh an average of 26 Bites per Pound. Fries up in 3 minutes!
Ingredients: cooked enriched rice, shrimp, diced tomatoes, bread crumbs, tomato paste, enriched wheat flour, corn flour, dehydrated onion, corn starch, canola oil, soy protein isolate, salt, granulated garlic, dehydrated bell pepper, Worcestershire sauce, liquid butter concentrate starch, green chili peppers, mushroom powder, dehydrated parsley, dehydrated green onions, red chili pepper.
CONTAINS: WHEAT, FISH (ANCHOVIES, SHRIMP, SOY
Shrimp Boudin Bite Cooking Instructions
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.