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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.
| Product | Pork and crawfish boudin sausage links |
| Pack Size | 2 lb package |
| Flavor | Savory, mildly spicy, Cajun rice, pork, and crawfish |
| Texture | Soft boudin filling inside a sausage casing |
| Best Uses | Snack, appetizer, side dish, grilling, crawfish boudin balls |
| Ships | Frozen |
Short answer: Crawfish boudin is a Louisiana Cajun sausage made with seasoned rice, pork, crawfish, onion, and spices inside a casing. It is softer than smoked sausage and has a savory seafood-style boudin flavor.
Crawfish boudin is a seafood variation of classic Louisiana boudin. Instead of being only pork and rice, this version adds crawfish for a richer Cajun seafood flavor while still keeping the soft, dressing-like texture that makes boudin different from firm smoked sausage.
Ingredients: Cooked Rice, Pork, Crawfish, Water, Salt, Paprika, Granulated Onion, Monosodium Glutamate, Spices, Oleoresin Paprika.
Crawfish boudin is a Louisiana Cajun sausage made with seasoned rice, pork, crawfish, onion, and spices stuffed into a casing. It has a soft, savory, seafood-style boudin texture.
This crawfish boudin is made with cooked rice, pork, crawfish, water, salt, paprika, granulated onion, monosodium glutamate, spices, and oleoresin paprika.
Yes. This product contains both pork and crawfish. It is not a pork-free seafood boudin.
No. This is pork and crawfish boudin and does not contain alligator meat. Gator World is the brand name.
No. Crawfish boudin is softer than smoked sausage because the filling is made with seasoned rice, pork, crawfish, and spices. It eats more like a savory Cajun rice dressing inside a casing.
Crawfish boudin is typically mildly seasoned with Cajun spices. It has a savory seafood flavor with a slight kick, but it is not considered very spicy.
Crawfish boudin can be microwaved, steamed, or grilled. For the softest traditional texture, steam it gently without submerging it in water. For a crisp casing, warm it on the grill or BBQ pit.
Yes. This crawfish boudin ships frozen, so you can order Louisiana-style crawfish boudin online and enjoy it at home.
Authentic Louisiana crawfish boudin can be hard to find outside Cajun country. Ordering frozen crawfish boudin online lets you enjoy real Louisiana seafood flavor at home without hunting through local stores.
If you are looking for crawfish boudin for sale online, Louisiana crawfish boudin shipped, or authentic Cajun seafood boudin sausage, this Gator World Pork & Crawfish Boudin is a strong choice for quick meals, snacks, and Cajun-style gatherings.
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.