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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.
NO MORE DRY MEAT! Tony Chachere’s Marinade gift set includes four of Tony Chachere’s best Marinades: Tony Chachere’s Creole Butter Marinade, Roasted Garlic and Herb Marinade, Praline Honey Ham Marinade and Creole Honey Bacon BBQ Marinade. Each Marinade bottle comes with a FREE Injector. Now you can Marinate in 5 minutes where conventional marinades can’t reach! This kit also includes Tony Chachere’s “Basics of Creole Cooking” cookbook and Tony Chachere’s Original Creole Seasoning.
Marinate meat in only 5 minutes with our Injectable Marinade Kit. You will now be able to marinate meat where conventional marinades can't reach!
Ingredients
Seasoning-Salt, red pepper and other spices, garlic, silicon dioxide (to prevent caking). Butter Marinade-Water, salt, spice blend (salt, red pepper, black pepper, garlic, and other spices), soybean oil, dehydrated garlic, xanthan gum, chili powder, citric acid, spices, natural butter flavor, sodium phosphates. Roasted Garlic Marinade-Water, High Fructose Corn Syrup, Distilled Vinegar, Salt, Dehydrated Garlic, Lemon Juice Concentrate, Modified Food Starch, Soybean Oil, Dehydrated Onion, Xanthan Gum, Worcestershire Sauce Concentrate (Molasses, Vinegar, Water, Spices, Natural Flavors, Garlic Powder, Caramel Color, Salt, Anchovies [Fish], Tamarind, Sulfiting Agent), Spices, Natural Flavor, Citric Acid, Sodium Phosphate. Honey Bacon BBQ Marinade-Water, high fructose corn syrup, distilled vinegar, tomato paste, salt, spice blend (salt, red pepper, and other spices, garlic), honey, molasses, modified food starch, soybean oil, spices, natural & artificial flavor, dehydrated onion, xanthan gum, dehydrated garlic, caramel color, FD & C Red #40, Less than 1/10 of 1% Sodium Benzoate Added as a Preservative. Honey Praline Ham Marinade-High fructose corn syrup, water, corn syrup, sugar, molasses, natural flavor, malic acid, xanthan gum, salt, caramel color, less than 1/10 of 1% sodium benzoate, and potassium sorbate added as a preservative.
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.