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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.
RECIPES
Crawfish Puree' Dip
16 oz. Crawfish Puree'
1/2 stick of margarine
2 med. onions chopped fine
1 bell pepper chopped fine
4 stalks of celery chopped fine
1/2 can of Cream of celery soup
Saute' vegetables in margarine for about 15 min. Add soup, blend in well, add Crawfish Puree', blend in well. Cook for about 5 min. Serve with Crackers.
Crawfish Puree’ Cornbread
8 oz. Crawfish Puree’
1 can cream corn
2 cups grated Mexican Cheese
1 bag of Mexican cornbread mix
1 med. Onion chopped
¼ or ½ cup chopped jalapenos
2 eggs
1 tsp. salt
1 cup oil
1 tsp. baking soda
Mix all ingredients together, blend in well. Pour into greased 9 x 13 baking dish. Bake @ 350 for 35-45 minutes.
Crawfish Puree’ Corn Casserole
Stick of margarine
1 onion chopped
1 bell pepper chopped
2 stalks celery chopped
1 can cream of mushroom soup
16 oz Crawfish Puree’
8 oz. of Velveeta cheese
8 oz. shredded mild cheddar cheese
16 oz. nibblets corn drained
3 cups long grain rice cooked
2 oz. jar of pimientos
Sauté vegetables and corn in margarine about 15 min. Add Velveeta and pimientos, stir until cheese is melted. Add crawfish puree’ and soup, blend in well. Season to taste; simmer on low for 8 minutes. Add cooked rice, blend in well. Pour into 9x 13 casserole dish, top with cheese. Bake @ 350 for 30 minutes.
Crawfish Puree’ Broccoli Casserole
1 stick of margarine
1 onion chopped
1 bell pepper chopped
2 stalks celery chopped
1 can of cream of broccoli
16 oz. Crawfish Puree’
16 oz. Velveeta cheese
1 pkg. chopped broccoli thawed
3 cups long grain rice cooked
Italian bread crumbs
Onion top optional
Saute’ vegetables in margarine about 15 min. add puree, and soup blend in well. Season to taste. Add cheese, on low heat until melted. Add broccoli, and cooked rice, blend in well. Pour into 9x 13 casserole dish. Top with bread crumbs. Bake @ 350 for 35 minutes.
Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or gulf shrimpboil. You may want to add some boudin and cajun andouille, to spice it up!
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.