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.
Many cooking methods, recipes, and flavors of New Orleans derive from French inspiration, and the sauces we cook with are no exception. Everyone knows that fresh seafood is an important part of Cajun or Creole cuisine. Although fresh oysters, shrimp, crayfish, and other salty delights taste great on their own, it’s never a bad idea to spice it up for a special occasion or a weeknight meal that the family will remember. Even if you’re not accustomed to cooking with sauces, you can easily up the ante on any dish with the help of our Louisiana remoulade dressing. This traditionally cold dressing combines the perfect blend of soybean oil, horseradish, egg yolks, tomato paste, onion, garlic, and other essential spices.
Louisiana Fish Fry's special blend of horseradish and spices lends this creamy dressing the perfect kick to accompany any seafood or salad dish.
Our Louisiana remoulade dressing can be used as a dipping sauce for your favorite seafoods and meats. Serve chilled shrimp in a pretty presentation. This signature dressing also highlights the flavors and complements the crunch of fried foods, including crab cakes, pickle chips, crawfish beignets, or onion rings. Create your own signature Cajun pasta salad for backyard barbecues, birthday parties, holidays, or any type of celebration. Simply mix your dressing with pasta, shrimp, celery, green onions, red bell pepper, or any vegetables you prefer for a refreshing treat that’s perfect for a picnic on a warm summer day.
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.