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.
| Size | 1 lb (16 oz) |
| Type | Peeled crawfish tail meat |
| Feature | Fat-on for added flavor |
| Preparation | Par-boiled |
| Shipping | Frozen |
When you are cooking a real Cajun dish, the crawfish you use changes the outcome. Louisiana crawfish tail meat is what many cooks rely on because it delivers the flavor these dishes are built around.
Fat-on means the natural crawfish fat is included with the tail meat. In Cajun cooking, that’s where a lot of the flavor comes from.
Why it matters: For étouffée, gumbo, and pasta, fat-on crawfish gives the finished dish a deeper, more authentic taste.Simple rule: heat gently and don’t overcook.
Yes. They are par-boiled, meaning they are already cooked and just need to be heated through.
You can order Louisiana crawfish tail meat right here and have it shipped frozen to your door.
Typically 2 to 3 servings, depending on how the crawfish is used in the dish.
No. These are fully peeled crawfish tails and ready to use.
Thaw slowly in the refrigerator for best texture and flavor.
Cooking for a crowd? If you need more than one bag, see our 5 lb Louisiana crawfish tail meat value pack with five individually packed 1 lb bags.
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.