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.
Experience the unique flavor of the bayou with our Ole Homestead Crawfish Jelly. Handcrafted from scratch, our jelly embodies the spirit of Southern cooking, offering a taste experience that is both authentic and delicious.
At Ole Homestead, we believe in the power of fresh ingredients. That's why we handcraft our jellies from fresh fruits each season, ensuring the highest quality and taste. Our Crawfish Jelly is no exception. Infused with the savory flavor of crawfish, a Louisiana delicacy, our jelly offers a unique blend of sweet and savory that is truly unique.
But our Crawfish Jelly is not just a spread, it's a versatile ingredient that can be used in a variety of ways. Spread it on your favorite breakfast breads for a savory start to your day, or serve it over cream cheese for a quick and easy appetizer. You can also heat it in the microwave and use it to baste chicken breast, then bake in the oven for a deliciously savory twist.
But don't just take our word for it - try our Ole Homestead Crawfish Jelly today and discover the unique taste of crawfish for yourself!
Unit Size: 12 oz. 338g)
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.