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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.
"If you're a fan of Creole or Cajun music, this will be your bible." – No Depression
"Mouton casts these performers in their environments, showing that what makes the music special is not just the performance but the culture from which it sprang." – Chicago Tribune
"Much more than an introduction to the music of Acadiana, and it shows how much more there is to explore, all in an entertaining and approachable format." – Gambit Weekly
This book is about the mysteries of the soul – and the magic born when you make music from your heart. With Clifton Chenier's amazing life and career as the centerpiece, this collection of profiles gathered across two decades unites some of the world's most innovative creative forces. The propulsive, soulful sounds of Buckwheat Zydeco, the virtuosic blues-rock of Sonny Landreth, and the accordion-and-fiddle-driven bayou backbeat of BeauSoleil were all birthed in Cajun and Creole country, a place where tradition and innovation rub against one another from the kitchen to the festival stage. Singer-songwriter, poet, and activist Zachary Richard; traditionalists-turned-innovators Steve Riley & The Mamou Playboys; and cross-genre artists Roddie Romero & The Hub City All-Stars are among the many gifted players spearheading their cultures' ongoing reinventions. In words, images, and music, the lives of these artists and culture-bearers speak volumes about the power of identity, influence, perserverance, and triumph. From Lil' Band O' Gold to Bonsoir, Catin and beyond, these artists make music that resonates in the hearts of listeners everywhere. These are their stories.
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.