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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.
COMMUNITY COFFEE'S SOUTHERN PECAN PIE Ingredients: 3 eggs, beaten 3/4 cup unsulfured molasses 3/4 cup light corn syrup 1/2 cup double-strength Community Coffee 2 tablespoons butter, melted 1/4 teaspoon salt 1 teaspoon vanilla extract 1 cup chopped pecans 4 tablespoons flour 1 9-inch unbaked pie shell whipped cream for garnish Steps: Preheat oven to 375 F. Combine the eggs, molasses, corn syrup, coffee, melted butter, salt and vanilla and mix thoroughly. In another bowl, combine the pecans and flour, blend with the liquid mixture and pour into an unbaked pie shell. Bake 40-45 minutes or until firm. Cool before cutting. Garnish with whipped cream if desired. Serves 7 (smaller portions may be desired because of the pie's richness).
COMMUNITY COFFEE'S BROWN GRASSHOPPER Ingredients: 2-1/4 cups fresh, cold Community Coffee 4 tablespoons brandy 2 tablespoons white crèam de menthe 1-1/2 pints good quality vanilla ice cream Steps: Place cold coffee and remaining ingredients into a blender. Blend until frothy. Serves 8.
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.