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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 Bleached Wheat Flour (Wheat & Malt Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Salt, Red and Green Bell Pepper, Sunflower Oil, Wheat Flour, Yeast Extract, Celery, Garlic, Spices (Including Red Pepper), Tamari Soy Sauce (Soybean, Salt) & Green Onion.
Instructions: Stove Top Directions
Pick a Protein• Peeled shrimp
Cook
Mix 1-1/2 cups water, 1 can (8 oz.) tomato sauce, Shrimp Creole Base Mix and 1 Tbsp. butter in 3-quart saucepan until well blended and lumps are dissolved. Bring to boil. Reduce heat to low. Cover. Simmer 15 minutes. Stir in shrimp. Cover. Simmer 10 to 15 minutes or until shrimp turn pink, stirring occasionally.
Enjoy
Remove from heat. Serve over cooked rice.
Refer to the product label for full dietary information, which may be available as an alternative product image.
About 6.0 servings per container.
Serving Size1Amount Per ServingCalories30% Daily ValueTotal Fat0.5g1%%Daily ValueSaturated Fat0.0g0%%Daily ValueTrans Fat0.0gCholesterol0.0mg0%%Daily ValueSodium640.0mg28%%Daily ValueTotal Carbohydrate4g2%%Daily ValueDietary Fiber1.0g2%%Daily ValueSugars0.0g0%%Daily ValueIncludes Added Sugars0gProtein1.0gVitamin A4%%Daily ValueVitamin C10%%Daily ValueCalcium0%%Daily Value 0.0mgPotassium0%%Daily Value 0.0mgIron2%%Daily Value 0.4mgVitamin D0%%Daily Value 0.0mcgFolic Acid0%%Daily Value* 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
All authentic Louisiana meats and specialties 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 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. It arrived 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. This is my go-to online store now.