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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.
MARCELLE BIENVENU is a cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. She is currently a chef/instructor at the John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana.
She has written a weekly food column, Creole Cooking, for The Times Picayune of New Orleans since 1984. She s worked as a researcher and consultant for Time-Life Books, contributing to a series of books titled Foods of the World. She s been featured in Food & Wine, Southern Living, Redbook, The New York Times, and other publications.
She is the author of four cookbooks: Who s Your Mama, Are You Catholic and Can You Make a Roux? (Book 1), Who s Your Mama...? (Book 2), Cajun Cooking for Beginners, and No Baloney On My Boat.
She co-authored several other cookbooks, including four with renowned Chef Emeril Lagasse. With Judy Walker, food editor for The Times-Picayune, she co-authored Cooking Up A Storm, which was nominated for a James Beard Award in 2009.
A graduate of the University of Southwestern Louisiana, she lives on Bayou Teche in St. Martinville, La., with her husband, Rock Lasserre.
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.