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.
A dish that came about largely due to South Louisiana’s abundant rice crop, Dirty Rice gets its name from the meat, vegetables and spices that add color to the rice. Our Cajun Land Dirty Rice Entrée Mix has all the rice and genuine Cajun seasonings needed to make this a family favorite. Just add ground meat and in less than 30 minutes, you can enjoy this delicious iconic, Cajun dish!
Cooking Directions
Ingredients
ENRICHED LONG GRAIN PARBOIL RICE (RICE, NIACIN, IRON (FERRIC ORTHOPHOSPHATE), THIAMIN (THIAMIN MONONITRATE) , FOLIC ACID), DEHYDRATED VEGETABLES (ONION, GARLIC, BELL PEPPER, GREEN ONON), SALT, HYDROLYZED SOY PROTEIN, SUNFLOWER OIL, SILICON DIOXIDE (TO PREVENT CAKING),SPICES, AND PAPRIKA.
CONTAINS SOY.
CONTAINS A BIOENGINEERED FOOD INGREDIENT
Nutrition Info
About 6 servings per container
Serving size 38g (dry mix only)
Calories 130
Sodium 550mg 24%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 4%
Total Sugars
Protein 3g
Calcium 32mg 2%
Iron 1mg 6%
Potassium 120mg 2%
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.