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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.
Natchitoches Crawfish Pies, now available in a case of 48 (4 oz.) pies. This is our signature recipe that encapsulates the true essence of traditional cooking methods. Each pie is fully cooked and filled with a delightful crawfish etouffee, encased in our special Natchitoches Meat Pies crust.
Natchitoches Meat Pies is renowned for its unwavering commitment to quality. Our crawfish pies are crafted from a delicious filling that includes crawfish, rice, Cajun seasonings, and cream of mushroom, all encased in our special pie crust.
Our pies are ready to serve straight from the package. You can enjoy them as they are, heat them in the oven, or deep fry them for a delicious meal. They are prepared and packaged at our facility in Natchitoches, LA.
Natchitoches Meat Pies is a family-run business that has been catering to the community of Natchitoches, Louisiana for many years. We are committed to making pies the way they were crafted in the past, focusing on quality ingredients and traditional cooking methods to deliver the finest, traditional crawfish pies.
Ingredients: Crawfish, Rice, Cajun Seasonings, Cream of Mushroom, Pie Crust.
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.