Cajun Delights Delivered Nationwide|Cajun Food Delivered Nationwide
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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 Live Crawfish JUMBO 1 Sack 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.
Same-day shipping deadline is 11:00 AM CST Friday for Saturday arrival.
Jumbo crawfish are available only for Friday shipping and Saturday delivery windows. Add seafood boil seasoning to your order here.
Live Jumbo Crawfish
30 lb sack
Saturday only
FedEx Priority Next Day included
| Grade Name | Average Count Per lb | Best For |
|---|---|---|
| Field Run | 18–24 | Large parties and casual boils |
| Belle River | 12–20 | Traditional crawfish boils |
| Select | 11–16 | Restaurant-style boils |
| Jumbo | U/12, under 12 per lb | Premium crawfish feasts |
We cannot ship live crawfish to the following states due to invasive species and Department of Wildlife restrictions: HI, WA, MI, IL, WI, PA, MN, ID, and UT.
Colorado is currently authorized for live crawfish transport.
Hose down the sack and place it in a cooler with a sealed bag of ice. Keep the drain hole open. Never submerge live crawfish in standing water.
Rinse thoroughly until the water runs mostly clear. A short saltwater soak of 8–10 minutes is optional before boiling.
Once the water returns to a rolling boil, cook for about 5 minutes. Turn off the heat and soak 15–25 minutes for spice absorption.
Deadloss Policy: Some deadloss is normal with live crawfish. Industry-standard deadloss is approximately 4–5 lbs per sack during January–March and June. Peak season, usually April–May, averages approximately 2–4 lbs. Video proof is required for all claims; pictures are not accepted.
Cancellations: A 20% restocking fee applies to any cancellation after the order has been processed.
Shipping Method: Shipped via FedEx Priority Next Day where available.
This product includes one 30 lb sack of live jumbo crawfish.
This jumbo crawfish listing is for Saturday delivery only, with FedEx Priority Next Day included. Delivery is scheduled by 12:00 PM noon in most areas.
Jumbo crawfish are the largest grade listed here, averaging under 12 crawfish per pound.
No. Some states restrict live crawfish shipments. Please review the shipping restriction section above before ordering.
Keep them cool, damp, and out of standing water. Rinse before boiling and cook as soon as practical after delivery.
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.