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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.
⚜️ Finest and Freshest Pralines in New Orleans ⚜️
These traditional pralines are made fresh daily, ensuring a rich and creamy experience.
The South’s most famous confection, the Praline. These Southern confections are the epitome of Old New Orleans flavor.
What are New Orleans pralines?
What are Pralines? A signature sweet of New Orleans, Pralines are unique candied treats adored by natives and visitors alike. Described as the nuttier cousin to fudge and known to melt in your mouth, pralines come in many shapes, sizes, colors and flavors.
Why is New Orleans famous for pralines?
It is believed that pralines were brought over from France by the Ursuline nuns, who came to New Orleans in 1727. They were in charge of the casket girls, young women sent over from France at the request of Bienville to marry New Orleans' colonists.
Who created pralines?
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Chef Clement Lassagne
It's a confection with a history as rich as its flavor. The praline's origins may date back as far as the early 17th century. It's believed the praline was created by Chef Clement Lassagne, who worked for French diplomat César duc de Choiseul, Comte du Plessis-Praslin.
Is a praline a cookie or candy?
Pralines are a candy, but there are also Praline Cookies. What are Praline Cookies? Praline cookies are a take on the candy by making sweet, buttery cookies with pecans and a sweet praline candy icing that can be drizzled or dipped into before hardening onto the cookie.
Are pralines Creole?
The praline itself is a French confection, named after César, duc de Choiseul, comte du Plessis-Praslin, who some believe had his cook devise an almond-studded candy to woo his various love interests.
All authentic Louisiana meats and specialties 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 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. It arrived 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. This is my go-to online store now.