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.
| Total Size | 5 lbs |
| Pack Count | Five individually sealed 1 lb bags |
| Type | Peeled Louisiana crawfish tail meat |
| Feature | Fat-on for richer Cajun flavor |
| Preparation | Par-cooked |
| Shipping | Frozen |
| Choose the 1 lb pack if... | Choose the 5 lb pack if... |
| You are making one recipe | You cook crawfish often |
| You are trying crawfish tail meat for the first time | You want to stock the freezer |
| You need enough for a smaller batch | You are cooking for a crowd, event, or restaurant |
Yes. These Louisiana crawfish tails are par-cooked before freezing. They only need to be thawed and heated through in your recipe.
Cooking Tip: Add crawfish tail meat near the end of cooking and heat gently. Boiling too long can make the tails tough.Yes. These are fat-on Louisiana crawfish tails. The yellow-orange crawfish fat adds flavor, richness, and color to traditional Cajun recipes like étouffée, bisque, and crawfish dressing.
Serving size depends on the recipe. One 1 lb bag is often enough for a smaller batch, while the full 5 lb pack is useful for parties, catering, restaurants, family gatherings, and freezer stocking.
If you only need enough crawfish tail meat for one recipe, choose our 1 lb Louisiana crawfish tail meat pack. If you cook crawfish often or need enough for a crowd, this 5 lb value pack gives you five convenient 1 lb bags in one order.
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.