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.
| Product | Pork and shrimp boudin sausage links |
| Pack Size | 2 lb package |
| Flavor | Savory, mildly spicy, Cajun rice, pork, and shrimp |
| Texture | Soft boudin filling inside a sausage casing |
| Best Uses | Snack, appetizer, grilling, shrimp boudin balls |
| Ships | Frozen |
Short answer: Shrimp boudin is a Louisiana Cajun sausage made with rice, pork, shrimp, and spices inside a casing. It has a soft, savory texture with a mild seafood flavor.
Shrimp boudin is a variation of traditional Cajun boudin that blends pork and shrimp with seasoned rice. Unlike smoked sausage, it has a softer, dressing-like texture and is commonly steamed, grilled, or used to make boudin balls.
Ingredients: Cooked Rice, Pork, Shrimp, Water, Salt, Spices, Granulated Onion, Monosodium Glutamate.
Shrimp boudin is a Cajun sausage made with rice, pork, shrimp, and spices inside a casing. It has a soft, savory texture with a mild seafood flavor.
Yes. This product contains both pork and shrimp.
No. Shrimp boudin has a soft, rice-based filling and is not firm like smoked sausage.
You can microwave, steam, or grill it. Steam for softness or grill for a slightly crisp casing.
Yes. This product ships frozen nationwide.
Authentic shrimp boudin and seafood boudin can be hard to find outside Louisiana. Ordering online lets you enjoy real Cajun flavor delivered to your door.
If you are searching for shrimp boudin for sale, shrimp boudin balls, or seafood boudin shipped, this Gator World Pork & Shrimp Boudin is a strong choice.
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.