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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.
Our Magic Swamp Dust Fire Dept. Blend is a low sodium, no MSG, medium spicy Cajun seasoning blend that will give your dishes a garlicky, peppery flavor with just the right amount of red pepper heat. With just a sprinkle of this seasoning, you can create Cajun and Creole classics such as gumbo, jambalaya, dirty rice, etouffee, and bisques.
Not only does it enhance the flavor of your traditional Cajun dishes, but it's also great for spicing up your meats, seafood, poultry, vegetables, eggs, soups, stews, salads, barbecue, and even French fries. This seasoning is perfect for anyone who wants to add a little Cajun flair to their meals.
The Fire Department Blend adds an extra kick of cayenne pepper for those who crave more heat. But don't worry, it won't burn your mouth out! Plus, it has lower sodium than most Cajun seasonings, with only 6% DV per serving.
Made in St. Amant, Louisiana deep in the heart of Cajun Country, Creative Cajun Cooking The Fire Department Blend Magic Swamp Dust Seasoning is the perfect addition to any kitchen. So, what are you waiting for? Add it to your cart and start spicing up your meals today!
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.