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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.
D'Agostino Pasta is made using only the finest durum wheat (100% Semolina), and ... Louisiana crawfish & in the iconic New Orleans shape of a Fleur De Lis!
Fleur de Lis shaped pasta is great for all of your seafood pasta recipes and more! D’Agostino Pasta Company produces a traditional, hand-made pasta, acclaimed for its delicate texture and legendary flavor, is still made the old-fashioned way, in our Baton Rouge pasta factory, using the “delicate” method developed centuries ago in Palermo, Sicily. Small quantities of pasta are extruded through bronze dies created specifically for each shape. The pasta is carefully looped over wooden rods, straightened, then air-dried in wooden cellars. No microwaves. The pasta is then stripped one stick or screen at a time, and hand-packed to ensure the freshest, best-tasting pasta you will ever buy. No preservatives are used. No additives. No artificial coloring. Only the natural sweetness and nutritional value of the finest 100% Durum wheat is used to make D’Agostino pasta. This delicate pasta requires half the cooking time of commercially produced pasta.
The Fleur De Lis has a long-standing history with French royalty and was adopted by Louisiana during the French occupation.
But like many other things, Louisiana has taken the Fleur De Lis and made it their own. For many, it symbolizes the rebirth of the coast after Katrina, or it can symbolize the holy trinity, but the rest of the world associates the Fleur De Lis with our beloved New Orleans’ Saints.
Our Fleur De Lis pasta is perfect for any gathering, but we highly recommend it for your next tailgate.
All D’Agostino pasta is made in-house using the “delicate” method developed centuries ago in Palermo, Sicily. Small quantities of pasta are extruded through bronze dies created specifically for each shape. The pasta is carefully looped over wooden rods, straightened, then air-dried in wooden cellars.
No microwaves. No preservatives. No additives. No artificial coloring.
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.