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.
Our Camellia Red Kidney Beans are the essence of Southern comfort food. Non-GMO, gluten-free, and packed with protein and fiber, they're perfect for a nutritious meal that doesn't compromise on taste.
Follow our simple guide to cook these beans to perfection. Remember, they're the star of the iconic Red Beans & Rice dish, a Monday tradition in New Orleans homes.
Q: What makes Camellia Red Kidney Beans special?
A: Our beans are non-GMO, gluten-free, and exceed USDA quality standards, offering you a superior culinary experience.
Q: How do I prepare these beans?
A: Simmer or slow-cook with the holy trinity of vegetables, add your preferred seasonings, and serve with rice for a classic dish.
Q: Can these beans fit into my dietary needs?
A: Absolutely! They're high in fiber and protein, making them a great choice for those following vegan and health-conscious diets.
Experience the joy of Southern cooking today with our Camellia Red Kidney Beans. Perfect for creating comforting, nutritious meals, they're a must-have in your pantry. Shop now and bring the taste of New Orleans to your table!
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.