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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.
This sauce is the finishing touch you didn’t know you needed for your favorite fish (or shrimp) tacos. It’ll make you wish every day was Taco Tuesday! This Fish Taco Sauce is the ultimate topping for fish tacos.
Directions: place fried fish pieces on warmed corn tortillas, add Louisiana Fish Fry fish taco sauce to fish, a little shredded cabbage, your favorite peppers and a squeeze of lime to taste. Refrigerate after opening.
Ingredients
Soybean Oil (highly refined), Water, High Fructose Corn Syrup, Salt, Distilled Vinegar, Lime Juice Concentrate, egg yolk, Sour Cream Powder (cream, cultures, lactic acid, cultured nonfat milk solids, and citric acid), less than 2% of the following: red jalapenos, dried chipotle pepper, cumin, dried garlic, dried guajillo chili, dried onion, xanthan gum, potassium sorbate and sodium benzoate (as preservatives), natural flavor, spices, calcium disodium EDTA (to protect flavor).
Allergen Info
Contains Eggs and Their Derivatives, Contains Milk and its Derivatives, Contains Soybean and its Derivatives, Free from Crustaceans and Their Derivatives, Free from Tree Nuts and Their Derivatives, Free from Peanuts and Their Derivatives, Free from Sesame Seeds and Their Derivatives, Free from Wheat and Their Derivatives
0-39156-00667-3
All authentic Louisiana meats and specialties 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 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. It arrived 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. This is my go-to online store now.