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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.
UPC: 0-36072-47081-6
Authentic & Easy Shrimp & Grits: ready in just 25 minutes, serves 4 – 5
Shrimp & Grits Stove Top Directions:
Shrimp: Combine shrimp, shrimp seasoning packet, onions, and Worcestershire sauce in a bowl. Mix thoroughly and chill for 15 mins. Melt butter in a skillet on medium heat. Add shrimp mixture and Sautee until shrimp are pink (approximately 5 mins).
Grits: Whisk grits into 5 cups of boiling water, reduce heat to low and let cook covered for 5 minutes (stir occasionally). Remove from heat, let set for 5 mins.
Spoon shrimp on top of grits in a serving bowl and enjoy!
Ragin Cajun Shrimp & Grits Ingredients:
enriched white hominy grits (corn, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), natural cheese flavor [cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), whey, salt, disodium phosphate, lactic acid], garlic*, salt, butter flavor powder [butter, sweet cream, salt, annatto (color)), nonfat milk solids, sodium caseinate, disodium phosphate], natural bacon flavor (salt, yeast extract, dextrose, organic paprika, natural smoke flavor, garlic*, spices), onion*, jalapeno pepper*, paprika, parsley*, chives*
*dried
Contains: Milk
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.