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.
Ingredients: CHILI PEPPER, CORN MASA FLOUR, ONION, CUMIN, PAPRIKA, RED PEPPER, OREGANO, GARLIC POWDER.
You'll need: 2 lbs. of Ground Beef. 1-8 oz. Can of Tomato Sauce. 2 Cups of Water. Salt (optional). Directions: 1) Brown 2 lbs. ground or cubed beef. Drain fat. 2) Add the following and stir: 1— 8 oz. can tomato sauce. 2 cups of water. Seasoning packets, except packets labeled "Red Pepper" and "Masa Flour." For Hot Chili stir in the entire Red Pepper packet. For Medium Chili add 1/2 the Red Pepper packet. For Mild Chili omit Red Pepper. 3) Cover and simmer 30 minutes or until meat is tender, stirring occasionally. Add salt to taste. For thicker chili, stir Masa Flour into 1/4 cup warm water. Stir into chili and simmer 15 to 20 minutes. Make it your own by adding one or more of the following: Chopped onion or green peppers when browning meat. 1— 15 oz. can of kidney or pinto beans. 1-15 oz. can diced tomatoes (drained). Top it off with Shredded Cheese or Sour Cream. Makes: Approx. 4 — 8 oz. servings.
Texas Style chili kit with 6 seasoning packets per box. Just add your favorite meat and tomato sauce to make hot, medium or mild tasting chili. Gluten Free.
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.