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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 Lena's Crawfish Pies Bitesize 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.
Indulge in the mouth-watering flavor of Lena's Crawfish Party Pies, made with the freshest Louisiana crawfish. Miss Lena has been delighting family and friends with her culinary creations for over 40 years, and her crawfish pies are a testament to her dedication to quality and freshness.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Grandma Lena's Crawfish Party Pies are generously stuffed with a delicious crawfish filling. These mini pies are already cooked, making them perfect for any event, including weddings, parties, or as appetizers for any occasion.
Enjoy ready-to-bake crawfish and cream of mushroom with vegetables in a pie crust. Simply heat and serve for a quick and delicious meal.
Place the pies on a baking sheet and heat at 375 degrees until hot.
Yes, Lena's Crawfish Party Pies are perfect for weddings, parties, or as appetizers for any occasion.
The filling includes fresh Louisiana crawfish, cream of mushroom, and vegetables.
Don't miss out on the authentic taste of Louisiana with Lena's Crawfish Party Pies. Perfect for any event or a quick and delicious meal at home.
Purchase Lena's Crawfish Party Pies and enjoy the best of Louisiana cuisine, delivered directly to your door.
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.