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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.
Fully-Cooked. Just add Seafood or Chicken to make a Cajun dish you'll love. Ready in 20 minutes. Restaurant Quality. Ready in 20 minutes. Just add meat or seafood! Hand-crafted in Broussard, Louisiana.
Ragin Cajun Fixin's Etouffee Sauce Usage Instructions:
Yields 1 qt. of sauce after water is added. Empty contents into a 4 qt. pot. Fill jar with water, and mix water in with sauce. (Less water for thicker sauce.) Add 1 lb. of seafood or diced chicken breast. Bring to a boil and simmer until seafood or chicken is cooked. Stir while cooking. Serve over rice or pasta. Makes approximately 6 cups as prepared.
Etouffee Sauce Ingredients:
Water, roux [enriched bleached wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), soybean oil], chicken base [salt, corn syrup solids, corn starch, hydrolyzed soy, corn and wheat protein with partially hydrogenated vegetable oil (cottonseed and/or soybean oils), chicken fat, natural flavors, sugar, silicon dioxide (to prevent caking), artificial flavors, dried onion, tumeric, spices, disodium inosinate, disodium guanylate], tomato paste, butter flavored oil [partially hydrogenated soybean oil, soy lecithin, artificial flavor, natural butter flavor, vitamin A palmitate and beta carotene (colors)], dried onion, dried bell peppers, lecithin, garlic powder, dried celery, spices, onion powder, paprika, citric acid, maltic acid, potassium sorbate (preservatives), tricalicum phosphate (flow agent)
UPC: 0-36072-47073-1
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.