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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.
Set includes:
Dried Great Northern Beans with Seasoning: For easy, no-fuss Southern cooking in the one pot, this authentic New Orleans favorite has everything you need to prepare a delicious Louisiana-flavored meal in the slow cooker
Real Ingredients: We only use authentic, non-GMO seasonings and spices in our mixes; No MSG; Gluten free and Soy free; Seasoned to taste like the Southern home cooking your grandma used to make
New Orleans Favorites: Try our Louisiana flavored seasonings, including Creole Red Bean, Cajun White Bean, Gumbo Cajun Roux, Cajun Dirty Rice and Jambalaya Cajun with our wide selection of high quality dried beans, peas and lentils
The Hayward Standard: Continually exceeding the top USDA grade, our suppliers set aside the most delicious, creamy, flavorful, and highest-quality beans you will ever find on a grocery store shelf; Always gluten free and soy free
Camellia Brand: Family-owned and operated by the Haywards since 1923, our passion for beans spans four generations; We have delivered authentic New Orleans flavors across the country and beyond for nearly 100 years
Add some Tasso for a true Cajun white bean meal.
1 pack seasons 1 pound of Camellia great northern beans.
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.