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 Seafood Bisque: ready in just 25 minutes, serves 4 – 5
STOVE TOP DIRECTIONS
1 box of Ragin’ Cajun Authentic Seafood Bisque
3 cups heavy cream
2 cups water
1 lb seafood of choice: shrimp, crab, crawfish, lobster or white fish
1 can 15 oz creamed corn (optional)
Whisk Ragin’ Cajun Authentic Seafood Bisque mix, heavy cream, water and creamed corn in a 1 0 quart pot, bring to a b oil. Once boiling add in seafood. Reduce heat to low for 25 minutes. Let set for 5 minutes then serve.
Ingredients:
enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), chicken base (dextrose, salt, chicken fat, hydrolyzed soy protein, onion powder, whey, chicken powder, silicon dioxide (to prevent caking), natural flavors, turmeric), onion*, butter flavored powder [butter (sweet cream, salt, annatto (color)), nonfat milk solids, sodium caseinate, disodium phosphate], corn starch, spices, garlic*, parsley flakes, salt, green onion*
*dried
Contains:
Wheat, Soy, Milk
NO MSG
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.