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.
This product is for the time-conscience cook who demands great flavor but wants low fat. With SAVOIE'S Instant Roux & Gravy Thickener, you get all the flavor and color with 1% fat content.
Unit Size: 8 oz
Recipes: SAVOIE'S AUTHENTIC CAJUN TASSO, SAUSAGE & CHICKEN GUMBO Ingredients: 4 quarts water 7 heaping tablespoons of SAVOIE'S Instant Roux 1/2 teaspoon SAVOIE'S Flavoring & Browning Sauce 4 chicken bouillon cubes 1 large hen or fryer (cut-up and seasoned) 1 lb. smoked sausage or andouille (use substitute if not available) 12 oz. smoked tasso (optional) 1 large onion 1 bell pepper 2 garlic pods 2 celery stalks 1/2 cup diced green onions 1/2 cup chopped parsley salt and pepper to taste Steps: Dissolve SAVOIE'S Instant Roux, SAVOIE'S Flavoring & Browning Sauce and bouillon cubes in boiling water in a large stock pot. Simmer for 30 minutes. Brown chicken, sausage and tasso in a heavy pot in a 375°F oven for 30 minutes or until lightly browned. Add the vegetables to the meat midway through the browning. Drain fat from the meat and add it to the water. Bring gumbo to a boil, lower heat and simmer until chicken is tender (about 1 hour). Add chopped green onions and chopped parsley about 15 minutes before serving. Season to taste. Serve over cooked rice. Serves 6 to 8.
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.