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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 Dr Gumbo Orleans Sauce 2.5 lb 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.
This creole cream sauce is made with fresh produce, cream, butter and spices. This sauce can be used as a topping or with the addition of seafood, poultry or pasta.
Dr. Gumbo’s Orleans Sauce Serving Suggestions
Add chicken, shrimp, crabmeat, pork, or beef to Orleans Sauce & serve over your favorite pasta.
Top an English muffin with poached eggs and crabmeat and finish off with Dr. Gumbo’s Orleans Sauce.
Layer grilled eggplant with seafood stuffing and finish off with Orleans Sauce.
Boil artichokes until tender then stir in olive oil and grill. Serve with Orleans Sauce for dipping.
Top crab cakes with Orleans Sauce.
Mix crabmeat and asparagus tips in Orleans Sauce and top a grilled or sautéed chicken breast.
Top grilled salmon with Orleans Sauce & lump crabmeat.
Top redfish, snapper, or trout with Orleans Sauce & baby shrimp.
Sautee fresh zucchini & squash with Orleans Sauce.
Mix artichoke hearts & capers with Orleans Sauce and top chicken or pork chops.
Use as a soup base and add your favorite vegetables and protein.
Top panéed veal cutlets with Orleans Sauce.
Top grilled beef or pork tenderloin medallions with Orleans Sauce and lump crabmeat.
This is the best sauce for crab cakes. No matter which crab cakes recipe you use, this crab cakes sauce will blow your mind.
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.