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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.
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About 142 servings per container.
Serving Size0.25 tspAmount Per ServingCalories0% Daily ValueTotal Fat0g0%%Daily ValueSaturated Fat0.0g0%%Daily ValueTrans Fat0.0gCholesterol0.0mg0%%Daily ValueSodium280.0mg12%%Daily ValueTotal Carbohydrate0g0%%Daily ValueDietary Fiber0.0g0%%Daily ValueSugars0.0g0%%Daily ValueIncludes Added Sugars0gProtein0.0g0%%Daily ValueVitamin A0%%Daily ValueVitamin C0%%Daily ValueCalcium0%%Daily Value 0.0mgPotassium0%%Daily Value 0.0mgIron0%%Daily Value 0.0mgVitamin D0%%Daily Value 0.0mcg* 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
TONY'S FISH COURTBOUILLON Ingredients: 1 cup all-purpose flour 1 cup margarine 3 cups basic vegetable mixture 1 (6 oz.) can tomato paste 1 (8 oz.) can tomato sauce 8 cups water 1/2 lemon, sliced 1 (8 lb.) fish, cut in pieces Tony's Creole Seasoning 1/2 cup chopped green onions Steps: In a Dutch oven, make a dark roux with flour and margarine. Remove from heat and add basic vegetable mixture, stirring mixture until it stops sizzling. Add tomato paste and tomato sauce. Stir over low heat for 5 minutes. Add water; stir well and bring to a boil. Add lemon slices. Lower heat; cover and simmer for 2 hours, stirring occasionally to prevent sticking on bottom. Season fish with Tony's Creole Seasoning; add to mixture. Bring to a boil; lower heat, cover and simmer for 30 minutes. Add more water if the sauce is too thick. Add green onions. Serve over steamed rice. Yields 10 servings.
GRILLADES Ingredients: 1 pound pork steaks Tony's Creole Seasoning 1/2 cup vinegar cooking spray 2 tablespoons chopped onion Steps: Cut steaks in 2 inch pieces. Season with Tony's Creole Seasoning. Place in a jar, add vinegar, and refrigerate overnight. When ready to cook, place drained grillades (pork pieces) in a skillet coated with cooking spray and brown on each side. Add onion, water to cover, and simmer for 1 hour. Yields 4 servings.
STUFFED BELL PEPPERS Ingredients: 6 bell peppers 1 pound lean ground beef 1 onion, chopped 1 tablespoon margarine, melted Tony's Creole Seasoning 1 egg, beaten 1 cup steamed rice 1 cup water or beef broth 1/2 cup bread crumbs Steps: Cut peppers in half, crosswise; remove seeds and cut off stems. Set aside. In a skillet, brown beef. Drain fat. Add onions, margarine, and Tony's Creole Seasoning. Sauté µntil onions are tender. Remove from heat. Add egg and rice and mix well. Fill peppers with meat mixture. Place peppers in an oblong pan and pour water (or broth) around them. Top with bread crumbs. Bake in 350?F oven, basting often, until tops are toasty brown. Yields 12 halves.
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.