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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.
Ingredients: Enriched Macaroni Product (Durum Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Modified Corn Starch, Red and Green Bell Pepper, Salt, Spices (Including Paprika, Celery Seed, Chili Pepper, Red Pepper), Yeast Extract, Garlic, Soy Sauce (Hydrolyzed Soy Protein, Corn Syrup Solids, Salt), Parsley, Caramel Color, and Dextrose.
Instructions: PREP TIME: 5 minutes Cook Time: 25 minutes Makes 5 (1–cup) servings. YOU WILL NEED: 1 package Zatarain's® Jambalaya Pasta Dinner Mix; 1 tablespoon oil; 1 pound andouille or other cooked sausage, cut into 1/2–inch slices; 2 cups water DIRECTIONS: 1. Heat oil in large (12 inch) skillet on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned. 2. Stir in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 10 minutes or until pasta is tender, stirring occasionally. 3. Remove from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.
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.