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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.
Bean Magic is not just a seasoning; it's an experience. Specially crafted for peas and beans, this Cajun Seasoning Blend is the perfect companion for those who love their beans to simmer low and slow, whether on the stovetop, in a slow cooker, or even in a pressure cooker for a quicker feast.
In South Louisiana, red or kidney beans aren't just food; they're a tradition. And what better way to honor this tradition than with the Creative Cajun Cooking’s Bean Magic Mix? This seasoning blend adds that authentic, irresistible Cajun flavor to your dishes, making every bite a celebration of taste.
To get you started, we're sharing a classic South Louisiana recipe with a twist - Red Beans & Ham using Kidney Beans. This simple yet delicious recipe is a testament to the versatility and richness of Bean Magic.
Ingredients:
Note: For a variation, try using smoked sausage instead of ham. Just slice and stir it into the cooked beans to heat up.
Directions:
Bean Magic is more than just a seasoning; it's a time-saver and a flavor enhancer. Imagine coming home to a pot full of perfectly seasoned beans, ready to be served. It's like having a little magic in your pantry, ready to add a burst of Cajun flavor to your meals.
Ready to transform your cooking? Order your pack of Bean Magic Cajun Seasoning Blend today. Trust us, your beans (and your taste buds) will thank you!
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.