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.
Welcome to the world of our Creative Cajun Cooking Jambalaya, Pastalaya & Dirty Rice. This 7.36 oz box is a culinary adventure, offering you three of the most beloved dishes in Cajun cuisine.
Our Jambalaya, Pastalaya & Dirty Rice mix is not just a product, it's a symphony of flavors. It's a blend of spices and seasonings that will transport you to the heart of Louisiana with every bite.
With our mix, you can choose your adventure. Whether you're in the mood for the hearty flavors of Jambalaya, the pasta twist of Pastalaya, or the earthy goodness of Dirty Rice, our mix has got you covered. Just choose your carb, choose your meat, and follow the instructions for a meal you won't forget.
Our Jambalaya, Pastalaya & Dirty Rice mix is Certified Cajun, made in South Louisiana by Creative Cajun Cooking. It's a guarantee of authenticity, a promise of quality, and a testament to our commitment to bringing you the best of Cajun cuisine.
With our Creative Cajun Cooking Jambalaya, Pastalaya & Dirty Rice, you're not just buying a product, you're embarking on a culinary journey. You're joining a community of food lovers who appreciate the rich and diverse flavors of Cajun cuisine. So why wait? Add our mix to your cart today and start your culinary journey!
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.