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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.
We take crawfish at the peak of the season, partially cook them and then flash freeze them. We do not add seasoning to this because it would deteriorate the product, but we do supply seasoning so that you can finish cooking them with a delicious Louisiana spice. The beauty of this, is that our crawfish stay whole and do not fall into pieces.
Louisiana whole cooked crawfish are fresher tasting, not rubbery, and easier to cook.
Fill stock pot with one inch of water, bring to a strong steam. Place crawfish in pot and steam for 2 to 3 minutes to reheat crawfish. Sprinkle with extra seasoning to your liking.
Give it a shot and place an order today. We want to provide you with crawfish year round.
Whole Cooked Crawfish
What is whole boiled? Our whole cooked crawfish is a great alternative to live crawfish, sold year-round. We have caught them at the peak of our live crawfish season, partially cooked them and then we flash freeze them in water to keep that fresh taste. They are not cooked with any seasoning since salt would deteriorate the product and make them rubbery. We do however supply the seasoning for you to cook them in. (Comes with 1 pound of dry seafood boil seasoning.)
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.