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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.
Happy New Year! Ragin' Cajun Food's Black Eye Peas will bring you good luck and be good tasting all year round. Be a traditional Cajun and add sausage or ham and serve over rice for a dish that will make any mouth happy. Consisting of 12 different seasonings. Fat Free, All Natural, Reduced Sodium, Gluten Free. Hand-crafted in Broussard, Louisiana.
Black Eye Peas Instructions:
Remove seasoning packet from beans. Rinse and drain beans. Place beans in a 4 quart pot. Add 10 cups of water and stir in seasoning packet. Add meat, if desired (see options below). Beef or chicken stock may be substituted for water if desired. Cover and bring to a boil. Reduce heat to medium, uncover pot, stir and cook on low boil for 2 to 2 1/2 hours (add water as necessary) or until beans are tender. Serve over rice.
Product Ingredients:
Blackeye Peas, Salt, Bell Pepper, Onions, Celery, Spices and Seasonings
UPC: 0-36072-47005-2
Unit Size: 16 oz.
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.