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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.
Great on everything! No MSG.
Salt, Red Pepper, Black Pepper, Chili Powder (Chili Pepper, Spices, Salt, Garlic Powder), Garlic, Silicon Dioxide (to prevent caking). Use it like salt. When it is salty enough, it's seasoned to perfection.
VENISON PARMESAN Ingredients: 1 pound venison steak, 1/4 inch thick Tony's Creole Seasoning 1 egg 2 cups hot water 1/3 cup grated Parmesan cheese 1/3 cup bread crumbs 1/4 cup olive oil 1 onion, finely chopped 2 tablespoons margarine 1 (6 oz.) can tomato paste 1 teaspoon salt 1/2 teaspoon marjoram 1/2 pound Mozzarella cheese Steps: Cut steak into 8 pieces and season with Tony's Creole Seasoning. In a bowl, beat egg with 2 teaspoons water. In another bowl, mix Parmesan cheese and bread crumbs. Dip meat in egg mixture and roll in dry mixture. Heat oil in a large skillet and fry the pieces (about 3 at a time) until golden brown on each side. Lay pieces in a shallow, wide baking dish. In same skillet, cook onions in margarine until tender. Mix tomato paste in a bowl with hot water, salt, and marjoram. Add to skillet. Boil a few minutes, scraping all of the brown bits from the bottom. Pour most of the sauce over the steak. Top with thin slices of Mozzarella cheese; pour remaining sauce over cheese. Bake in 350?F oven for 30 minutes. Yields 4 servings.
TONY'S SHRIMP STEW Ingredients: 1 pound shrimp, peeled Tony's Creole Seasoning 4 tablespoons margarine 3 tablespoons all-purpose flour 1 onion, chopped 1 bell pepper, chopped 2 ribs celery, chopped 1 clove garlic, minced 1 tablespoon chopped green onions Steps: Season shrimp with Tony's Creole Seasoning and refrigerate. Make a roux with margarine and flour in an aluminum Dutch oven. When chocolate colored, remove from heat and add all vegetables, except green onions. Stir mixture until it stops sizzling; add shrimp, and enough warm water to cover all ingredients. Return to heat and simmer for 30 minutes. Serve over steamed rice and garnish with green onions. Yields 4 servings.
CAJUN ROLLED STEAK Ingredients: 1 large round steak, Tony's Creole Seasoning, 1 onion, sliced 1 bell pepper, sliced 3 ribs celery, chopped String or toothpicks 1 tablespoon oil Steps: Season round steak with Tony's Creole Seasoning. Spread onion, bell pepper, and celery evenly on steak. Roll up jelly roll style and tie with string or secure with toothpicks. Place in a skillet with oil. Cook on medium heat until brown, adding a little water while cooking. Steak will make its own gravy. Cover and cook for 45 minutes or until tender. Adjust seasoning. Slice and serve over steamed rice. Yields 6 servings.
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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.