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.
Red Beans and Rice are a Monday tradition in homes all across New Orleans. With our Red Beans & Rice Mix, you can start your OWN weekly tradition, no matter WHERE you are. Just add smoke sausage or ham to our blend of rice, vegetables, herbs, and natural smoke flavor and enjoy this dish on Mondays or any other day of the week!
There are few dishes as closely associated with New Orleans as is red beans and rice. The locals prepared them on Mondays, traditionally laundry day, because they were a slow-cook dish that could be left unattended. Our Cajun Land Red Bean Seasoning Mix uses this authentic New Orleans slow- cook recipe which allows you to recreate this local favorite any day of the week!
Cooking Directions
Ingredients
RED BEANS, DEHYDRATED VEGETABLES (ONION, GARLIC, BELL PEPPER, CELERY), WHEAT FLOUR, HYDROLYZED SOY PROTEIN, SUNFLOWER OIL, SPICES, SALT, SILICON DIOXIDE (TO PREVENT CAKING), AND NATURAL SMOKE FLAVOR.
CONTAINS WHEAT, SOY.
CONTAINS A BIOENGINEERED FOOD INGREDIENT
Nutrition Info
About 6 servings per container
Serving size 38g (dry mix only)
Calories 130
Sodium 390mg 17%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 18%
Total Sugars
Protein 8g
Calcium 40mg 4%
Iron 2mg 10%
Potassium 476mg 10%
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.