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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.
“In 1967, in the town of terlingua, Texas, the first world chili cook off was held. It was here that wick fowler won and established the standard for world class, authentic Texas-style chili.” Try wick fowler’s other products: 2 alarm chili kit, false alarm chili kit, taco seasoning.
Ground Chili Peppers, Salt , Onion, Comino, Garlic, Oregano.
Directions1. Brown 1 lb. ground beef and drain fat. For turkey tacos saut? 1 lb. ground turkey. For chicken tacos, 1 lb. shredded chicken. 2. Stir in Wick Fowler's Taco Seasoning and 3/4 cup water. 3. Bring mixture to a boil; reduce heat and simmer, uncovered, for 15 minutes. Stir occasionally. 4. Makes 2 cups taco meat for filling about 12 tacos. 5. To make tacos, spoon taco meat into warmed crisp taco shells, Top meat with shredded cheese, diced tomatoes, mined onions, and grated cheese. Use other ingredients as desired.
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.