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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.
Tony Chachere's Creole Etouffee Sauce is a dry mix. South Louisiana cooking legend Tony Chachere makes it easy to enjoy authentic Creole dinners at home. The entire family will enjoy this delicious mouthwatering meal. Simply add water, and cook it on the stove top in or in the microwave. Make a complete meal when you mix in shrimp, crawfish or sausage and serve it over rice. Tony Chachere etouffee mix makes everything taste delicious. It is the key ingredient in several quick and flavorful meals that are ideal for busy families. Add it to your weeknight menu.
Tony Chachere's Dry Creole Etouffee Soup Base, 4 oz:
% Daily Values * |
|---|
| Total Fat0g0%% Daily Values 0% |
| Saturated Fat0.0g0%% Daily Values 0% |
| Trans Fat0.0g |
| Cholesterol0.0mg0%% Daily Values 0% |
| Sodium560.0mg23%% Daily Values 23% |
| Total Carbohydrate8g3%% Daily Values 3% |
| Dietary Fiber1.0g4%% Daily Values 4% |
| Sugars1.0g |
| Protein2.0g |
| Vitamin A10%% Daily Values 10% |
| Vitamin C15%% Daily Values 15% |
| Calcium0%% Daily Values 0% |
| Iron4%% Daily Values 4% |
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.