Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Cookin' Cajun Jambalaya Mix 8.2 oz is packed and ready to ship.
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.
To prepare, simply melt 2 tbsp of butter or margarine in a large deep-sided frying pan. Add ¾ to 1 pound of chicken, sausage, and/or cubed ham and brown well (or use precooked meat). Add 8 ounces of your favorite crushed tomatoes, Cookin’ Cajun Jambalaya Mix and 2.5 cups of water. Stir well to combine all ingredients and bring to a boil. Cover and cook over low heat for 25 minutes or until rice is done. Turn off heat. If desired, add cooked seafood such as shrimp, crawfish, crab and/or lobster, stir once and let steam for 5 minutes before serving. If desired, garnish with fresh cut green onion and/or parsley and serve with hot French bread and green salad.
In just a few easy steps, you can enjoy the authentic taste of jambalaya without leaving your home. So, what are you waiting for? Get your Cookin' Cajun Jambalaya Mix today and impress your family and friends with your cooking skills.
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.