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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.
Instructions: Microwave - From Ambient - 1 In a deep microwaveable dish, combine 6 cups cool water, contents of package and 1½ lbs. seafoods, chopped sausage or precooked chicken pieces. Stir and cover. 2 Cook on high 15 minutes. Cook another 15 minutes on 50% power. Let stand covered 5 minutes. Stir. Ladle over steamed rice. Steam - From Ambient - All you need:. Water. Choice of Sausage, Chicken or Seafood. 1 In a stock pot, precook 1½ lbs. of meat (seafood need not precook) cut into bite-size pieces. Stir in 6 cups water and gumbo seasoning packet. 2 Bring to a boil. Reduce heat. Simmer 25 minutes (for seafood add after 15 minutes). Ladle over steamed
Refer to the product label for full dietary information, which may be available as an alternative product image.
About 4 servings per container.
Serving Size2 TbspAmount Per ServingCalories60% Daily ValueTotal Fat0g0%%Daily ValueSaturated Fat0.0g0%%Daily ValueTrans Fat0.0gCholesterol0.0mg0%%Daily ValueSodium1360.0mg56%%Daily ValueTotal Carbohydrate12g4%%Daily ValueDietary Fiber1.0g4%%Daily ValueSugars2.0gProtein2.0gVitamin A8%%Daily ValueVitamin C70%%Daily ValueCalcium2%%Daily ValueIron4%%Daily Value* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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.