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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.
Make GENUINE New Orleans Hot Tamales!
Parchment paper measures 4.5″ X 4.5″
New Orleans-style hot tamales use parchment paper instead of corn husks. Use our Hot Tamale Papers to make your Hot Tamales the REAL DEAL!
Approximately 250 papers in each 6.3 oz. package
Goes great with our Cajun Land Hot Tamale Kits available at CajunLand.com
What are hot tamales?
A spicy, chile-laden filling is rolled in corn husks and then steamed in a flavorful broth.
How long does it take hot tamales to cook?
Cook the tamales on high heat for 4 1/2 to 6 hours. Check the tamales after 4 hours. The tamale dough is done cooking when the corn husk wrappers easily pull away. If not, then continue cooking and checking every 45 minutes until the dough is cooked.
How hard is it to make tamales?
Making tamales is not difficult, but it is a very time-consuming process. It can take a whole day to prepare a large batch of tamales from start to finish, so clear your calendar if that is your plan.
Can you bake tamales instead of steaming them?
Combining your favorite tamales ingredients and steaming them in a corn husk is the traditional way of cooking this dish. But you can also bake them. Whether you bake, microwave or steam tamales, the corn husk casing will ensure even cooking and prevent dryness.
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.