Cajun Delights Delivered Nationwide|Cajun Food Delivered Nationwide
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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.
Seither's Seafood is known as a Casual restaurant & fresh-fish market making local seafood specialties & a variety of po' boys. But they are most famous for their fresh Garde A boiled crawfish. Chef Jason Seither has now packaged his recipe for you to boil anywhere. From Crawfish, crabs, or shrimp, this seafood boil seasoning will bring the Cajun flavor to your table.
Directions
Seasons 1 sack of crawfish, a hamper of crabs or an ice chest of shrimp with fixings. Use 1 cup of Amplified boil for every gallon of water.
5 lemons cut in half
5 garlic cut in half
2 onions cut in half
bay leaves
celery
Bring water to a boil, add seafood, bring back to a boil, let soak for 30 minutes. Get Amplified.
Chef Jason Seither suggests adding frozen corn to the boil to help with the soaking process. He also recommends adding sweet potatoes, carrots, oranges, and pineapple to give your boil a sweet heat.
Boiling Guide
Crawfish: 5 minutes
Shrimp: 2 minutes
Crabs: 10 minutes
Ingredients:
Salt, Spices, Dextrose, Dehydrated Onion & Garlic, Spice Extractives, Natural Flavors, Artificial Color.
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.