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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.
Bananas Foster is a classic dessert that was created in 1951 by Chef Paul at Brennan's Restaurant in New Orleans. The dessert was named after Richard Foster, who served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. The dessert consists of bananas that are sautéed in butter, brown sugar, cinnamon, and rum, and served over vanilla ice cream.
Cookin' Cajun's Bananas Foster Dessert Sauce is a warm sauce to be poured over sweet dishes and desserts. The sauce is made with brown sugar, pecans, flavorings, and cinnamon to give you an authentic taste of New Orleans. To make the sauce, simply mix the contents of Cookin' Cajun Bananas Foster Dessert Seasoning Blend, 1 stick of butter or margarine, and 1/4 cup water in a saucepan. Heat for 3 minutes, add 2 to 4 (depending on size) bananas sliced lengthwise, and heat for another 3-5 minutes until bananas are tender. Serve over vanilla ice cream for a classic Bananas Foster dessert, or pour over pound cake, angel food cake, fresh fruit, or cheese cake for a different twist.
Serving Suggestions:
To enjoy this delicious New Orleans treat, mix the contents of Cookin' Cajun Bananas Foster Dessert Seasoning Blend, 1 stick of butter or margarine, and 1/4 cup water in a saucepan. Heat for 3 minutes, add 2 to 4 (depending on size) bananas sliced lengthwise, and heat for another 3-5 minutes until bananas are tender. Serve over vanilla ice cream for a classic Bananas Foster dessert, or pour over pound cake, angel food cake, fresh fruit, or cheese cake. For a different breakfast idea, serve over crisp hot waffles with a dab of whipped cream. Optional: Get out your umbrella and "second line" a little before serving to create an authentic New Orleans atmosphere.
Unit Size: 2.4 oz. (67.2g)
Allergy Information: Contains tree nuts. Shares facilities and equipment with products that contain: milk, eggs, wheat, soybeans, peanuts, tree nuts (pecans), fish, and shellfish.
Don't miss out on this festive New Orleans delight! Quick and easy to the end:
Better get two packs because everyone will want more. Each unit size of Cookin' Cajun Bananas Foster Dessert Sauce makes 4 servings, perfect for your next dinner party or special evening.
Cookin' Cajun's Bananas Foster Dessert Sauce is a must-try for anyone who loves sweet and warm desserts. Made with authentic New Orleans flavors, this sauce is perfect for topping your favorite desserts or creating a classic Bananas Foster dish. Don't hesitate to get two packs because everyone will want more!
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.