Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Monica's Crawfish Monica is packed and ready to ship.
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.
**Includes Pasta**
Unit Size: 2.875 lbs. (46 oz.)
Cooking Instructions:
Monica’s fully cooked pasta is an amazing product. Whichever heating method you choose, please heat the sauce first, then open and pour the fully cooked Rotini pasta directly into the sauce. The pasta is designed to be heated directly in the sauce. Once the pasta gets hot, it is ready!
Thaw in refrigerator overnight before using.
Stove Top (Preferred Method)
Crawfish Monica Sauce: Pour thawed contents from bag into skillet and heat to a low simmer, stirring regularly.
Fully Cooked Rotini Pasta: Add Rotini to sauce and continue heating until hot.
DO NOT OVER COOK
Microwave
Crawfish Monica Sauce: Pour thawed contents from bag into microwave-safe bowl and heat for 4 minutes on high; stir once.
Fully Cooked Rotini Pasta: Add fully thawed Rotini to Crawfish Monica Sauce, and heat for an additional 1 to 2 minutes.
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.