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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.
A seafood lover's dream sauce for fried fish, shrimp and oysters. Mix with ketchup and a little horse-radish for a wonderful cocktail sauce. Makes perfect chicken wings.
Ingredients: Vinegar, Garlic, Sugar, Spices, Salt, Cayenne Pepper, Xanthan Gum (stabilizer).
Seafood Dipping Sauce: Mix equal portions of mayonnaise and ketchup, add Cajun Power Spicy Garlic Sauce to taste. A perfect dip for all boiled and fried seafood.
Cajun Power Spicy Garlic All Purpose Sauce (8 FL. OZ. / 236 ml): For seasoning, marinating, basting, cooking, dipping, burgers, BBQ, oysters, and boiling seafood. When seasoning meat, pour Cajun Power Spicy Garlic Sauce generously. Marinate if time permits. Add seasoning of your own choice for additional flavor. Try this method for baked chicken, chicken breasts, ribs, roast, pork chops, brisket and wild game.
From Louisiana.
Red ripe peppers, vinegar, tomatoes, spices, garlic, seasoning and salt. No MSG, No Preservatives, No Sugar, No Fat, No Carb
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.