Cajun Delights Delivered Nationwide|Cajun Food Delivered Nationwide
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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of 30 lb Sack of Live Crawfish Shipped (Field Run) is packed and ready to ship.
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.
We are currently unable to send live crawfish to Alaska, Hawaii, Washington, Michigan, Illinois, Wisconsin, Pennsylvania, or Minnesota. If you reside in Minnesota and would like live crawfish, you may obtain a permit by contacting Chelsey Blanke at (651) 259-5350 or chelsey.blanke@state.mn.us. In Oregon, a Crayfish Transport Permit is required from the ODFW Portal or by calling (503) 947-6300.
Colorado residents can now receive live crawfish, although a special import license may be required. For more details, please get in touch with Colorado Parks & Wildlife.
If you are in a restricted state that does not allow live shipments, we can ship already-boiled crawfish instead. Please call us at 1-504-655-9972 for assistance in placing your order.
Upon arrival, give your sack of crawfish a quick rinse, then store them in a cool environment with a sealed bag of ice on top (making sure the drain hole is open). Keep them away from direct sunlight until you’re ready to start cooking.
Boiling Tips:
Note: A 20% restocking fee applies if you cancel your live crawfish order after it has been placed.
Order our 30 lb field run sack and experience the unbeatable freshness of Louisiana live crawfish shipped straight to your door. Whether it’s your first boil or your hundredth, you’ll love the authentic taste of the Bayou State in every bite.
*4-5 lbs per sack is normal dead-loss from January through March and again in June because of temperature changes, molting, and fog. Later on as crawfish shells harden and the weather warms up, dead crawfish should become less of an issue. When the wild spillway crawfish kick in you should expect to see about 2-4lbs a sack. If you receive more dead-loss than this in a sack of crawfish from us, please take a video and submit a ticket on our website. Pictures are not acceptable.
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.