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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.
2-1/2 lbs. peeled fresh shrimp, 8 oz. crabmeat or (imitation crabmeat, chopped), 1 pt. oysters (optional), 8 oz. chicken broth, ½ c. chopped onion tops, ½ c. chopped parsley, 1 T. salt, ½ tsp. black pepper, ½ tsp. cayenne pepper, 3 qts. Water, ½ c. chopped onions, 8 oz. Foreman’s Roux.
Add water to large pot, once boiling add roux, onions, onion tops, parsley, crabmeat, chicken broth and seasoning, stirring continuously until roux is dissolved. Boil for 45 minutes over medium heat. Then add shrimp and oysters. Simmer for 25 minutes. Serve over a scoop of rice.
Chicken & Sausage Gumbo
1-6 lb. hen, 1 lb. smoked sausage chopped, ½ cup chopped onions, 1 med. Onion chopped, ¼ cup chopped parsley, 4-1/2 qts. Water, 1 tsp. salt, ½ twp. Black pepper, ½ tsp. cayenne pepper, 8 ox. (approximately ½ jar) Foreman’s Roux. Add water to large pot, bring to a boil, once boiling add roux, stirring continuously until roux is completely dissolved (approximately 10 minutes). Then add the rest of the ingredients. Boil uncovered over medium heat for approximately 2 hrs. When your gumbo has finished cooking, debone and cube chicken and return meat to gumbo. Serve over a scoop of rice.
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.