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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.
Authentic & Easy Red Beans & Rice: ready in just 25 minutes, serves 4 – 5
Seasoned with Ragin’ Cajun Original Seasoning
STOVE TOP DIRECTIONS
Add 1 lb of smoked sausage or ham (optional) to a 3 quart sauce pan. Sautée meat in 1 tb sp of olive oil or vegetable oil. Stir in Ragin’ Cajun Authentic Red Beans and Rice mix and 3-1/2 cups of water. Stir well and bring to a boil. Cover and simmer on lo w heat for 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with a fork before serving.
INSTANT POT OR HIGH PRESSURE COOKER DIRECTIONS
(FOLLOW ALL INSTANT POT MANUFACTURER INSTRUCTIONS AND SAFEGUARDS.)
Turn on the instant pot and press the sautée function key. Once hot add 1 lb of smoked sausage or ham(optional) and sautée in 1 tbsp of olive oil or vegetable oil until meat is browned. Cancel the sautée function. Stir in 3-½ cups water and Ragin’ Cajun Authentic Red Beans and Rice mix. Close the lid and manual high pressure cook for 12 minutes. Use the natural pressure release to let off the remaining pressure and open the lid. Fluff with fork a before serving.
Ingredients: Red beans, parboiled enriched rice (rice, niacin, iron, thiamine mononitrate, folic acid), onion*, red and green bell pepper*, celery* Ragin’ Cajun Original Seasoning (salt, spices, paprika, onion*garlic* celery*), chili powder, caramel color, chipotle pepper*, tricalcium phosphate (anticaking agent), bay leaf*, natural flavor
*dried
NO MSG
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.