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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.
Supreme’s most popular, White Long Grain Rice, contains a high percentage of starch, which produces light, dry grains that separate easily, and produces a light, firm and fluffy consistency. The taste is quite subtle which makes it extremely versatile and often used in dishes like pilaf, stuffing, casseroles, soups and a perfect bed for sauces, gravy and stews.
We offer weekly Deals and Specials to ensure that our customers get the best deals on their Cajun Food Delivery Nationwide. All items listed on the closeout specials page are at a discounted price because of overstock, close to expiration, or manufacturer discounts. Please be advised that any item listed on this page, that is purchased at a discount is non refundable or exchangeable.
COOKING INSTRUCTIONS
Combine 1 ½ cups of water and 1 tsp. salt (optional) in a medium saucepan. Bring to a boil. Add 1 cup of White Long Grain Supreme Rice, stir, and bring back to a boil. Cover, reduce heat to low, and simmer 20 minutes. Remove from heat and fluff with a fork. Cover, and let set for 15 minutes. Fluff again, and serve.
For larger quantities, or for firmer texture, reduce water slightly. Adjust water for texture as desired.
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.