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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.
Storage once thawed:
If pouch is thawed properly, unheated and unopened, use within 7 days
If pouch is thawed properly, unheated and opened, use within 3 days
Heating
Thaw product bag in cold water. Add thawed contents into a greased deep pan. For conventional oven bake 300° for 1 hour and 15 minutes or until golden brown.
Storage once heated:
If pouch is heated, unopened and properly chilled, use within 3 days
If pouch is heated, opened, sealed and properly chilled, use within 24 hours
Holding
Product should be held at a temperature of 165° for 2 hours
Ingredients:
Water, Eggplant, Onion, Shrimp, French Bread [Enriched Flour, Barley Malt, Niacin, Iron, Thiamine,
Riboflavin, Water, Contains Less Than 2% Of The Following: Yeast, Salt, Sugar, Canola Oil, Wheat Gluten,
Dough Conditioner (Calcium, Potassium, Yeast Nutrients), Citrus Fiber], Celery, Green Bell Pepper, Butter
[Cream, Salt], Crab Claw Meat, Flour [Wheat Flour], Red Bell Pepper, Green Onion, Bread Crumbs
(Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate,
Riboflavin, Folic Acid], High Fructose Corn Syrup, Corn Syrup, Vegetable Oil [Soybean and/or Cottonseed
and/or Corn and/or Canola], Contains 2% or Less of: Salt, Yeast, Honey, Molasses, Sugar, Wheat Gluten,
Whey, Soy Flour, Whole Wheat Flour, Rye Flour, White Corn Flour, Oat Bran, Rice Flour, Potato Flour,
Butter, Dough Conditioners [Mono and Diglycerides, Sodium and/or Calcium Stearoyl Lactylate, Soy
Lecithin, Calcium Carbonate], Yeast Nutrients [Ammonium Sulfate, Calcium Sulfate, Monocalcium
Phosphate], Distilled Vinegar, Nonfat Milk, Buttermilk, Lactic Acid, Calcium Propionate and Potassium
Sorbate [Preservatives], Sesame Seeds, Sunflower Seeds, Egg), Enriched Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Salt, Parsley, Spice, Onion Powder, Garlic, Natural Flavor], Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Chicken Base [Salt, Chicken Fat and Dehydrated Chicken Meat, Maltodextrin, Hydrolyzed Corn Protein, Autolyzed Yeast Extract, Palm Fat, Spices and Natural Coloring (Turmeric), Disodium Guanylate, Disodium Inosinate, Citric Acid, Natural Flavors], Garlic, Cultured Dextrose, Maltodextrin, Season Mix [Salt, Spices, Flavoring and Coloring, Granulated Garlic, Granulated Onion], Worcestershire Sauce [Vinegar, Molasses, High Fructose Corn Syrup, Anchovies, Water, Onions, Salt, Garlic, Tamarind Concentrate, Cloves, Natural Flavorings, Chili Pepper Extract], Hot Sauce [Aged Cayenne Red Peppers, Vinegar, Water, Salt, Garlic Powder], Food Starch‐ Modified, Liquid Crab Oil [Water, Polysorbate 80, Spice Extractives (Including Extractives Of Capsicum), Natural and Artificial Flavor, Caramel Color, Extractives of Paprika]. Contains Shellfish (Shrimp, Crab), Milk, Soy, Egg, Wheat, Fish (Anchovies), Sesame Seed(s)
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.