Cajun Delights Delivered Nationwide|Cajun Food Delivered Nationwide
Need Help? 504-655-9972
Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Live Crawfish Select 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.
Our price includes FEDEX Priority NEXT DAY so your order arrives by 12 pm NOON (in most areas) the next day and covers the cost of the crawfish
Live Crawfish orders must be received before 11:00 AM CST to be shipped the next day.
SELECT are ONLY available for Friday & Saturday Delivery.
This package does not include seasoning. Click here To add Crawfish boil seasoning.
So you know grades and sizes. We beat the competition with quality.
Field Run 18/24 cnt per lbs.
Belle River 12/20 cnt per lbs.
Select 11/16 cnt per lbs.
Jumbo U/12 cnt per lbs.
Our SELECT includes a nice mix of large & medium crawfish. Shipped anywhere in the lower 48 United States*. Orders placed by 11:00 a.m. will ship the same day. This package includes 30 pounds of live select crawfish, reusable cooling packs, and seafood container (reusable cooler). 30 lbs. serves 4-6 people. Fedex charges a $15 surcharge for Saturday delivery. Call us at 504-655-9972 if you need assistance to Buy Crawfish.
*We are unable to ship Live crawfish to Hawaii, Washington, Michigan, Illinois, Wisconsin, Pennsylvania, Minnesota, or Oregon due to restrictions by the Department of Wildlife and Fisheries.
The state of Colorado is now allowing the transportation of our specific type of crawfish.
If you would like live crawfish delivered to the state of Oregon, you may obtain a permit from Rick Boatner at (503)947-6300.
If you would like live crawfish delivered to the state of Minnesota, you may obtain a permit for Live Crawfish by sending an application form to Chelsey Blanke, chelsey.blanke@state.mn.us, (651) 259-5350)
(If you live in these states, We can however ship you already boiled crawfish)
Cajun Grocer takes extra steps to send you the freshest crawfish straight from the farm. Our crawfish are fished and shipped the same day. Our crawfish are cleaned, graded and shipped in custom styrofoam coolers with gel packs to insure that your crawfish arrive in excellent condition. This shipping procedure guarantees a fresh product delivered via FEDEX.
***A 20% restocking fee is charged for any cancellation on live crawfish after order is placed.***
Ingredients: LIVE Louisiana "Mudbugs"
CajunGrocer takes extra steps to send you the freshest crawfish straight from the farm. Our crawfish are fished and shipped the same day. We only ship SELECT( LARGE & MEDIUM) crawfish which are cleaned, graded and shipped in custom Styrofoam coolers with gel packs to insure that your crawfish arrive in excellent condition. This shipping procedure guarantees a fresh product delivered via FEDEX.
Scroll down to learn how to store, purge and boil/steam your crawfish.
KEEPING YOUR CRAWFISH ALIVE UPON ARRIVAL If you receive your crawfish the day before your boil, simply take your crawfish sack and hose them down and place them back in a cooler with a sealed bag of ice. Make sure to open drain hole so they won’t be submerged in standing water. Keep them in a cool place and out of the heat. Your garage is the perfect spot until you're ready to boil. HOW TO PURGE YOUR CRAWFISH 1. Hose crawfish sack with water thoroughly. 2. Empty sack into cooler, ice chest or tub and rinse again (keep drain hole open). 3. Close drain hole, sprinkle 1 (16oz.) can of table salt over one sack and add enough water to cover crawfish to purge. 4. Let stand for 8 to 10 minutes. 5. Drain and repeat above process (1x or 2x). HOW TO BOIL YOUR CRAWFISH 1. Fill large pot with enough water to cover seafood. 2. Add our LOUISIANA FISH FRY Crawfish and Crab seasoning mix and bring to a rolling boil. 3. Add crawfish. Return to a rolling boil. Boil crawfish 5 minutes. 4. Turn fire off and let crawfish soak for 15 to 25 minutes (to you desired spice level). 5. Peel ‘em while they're hot and enjoy......
4-5 lbs per sack is normal deadloss from January through March and again in June because of temperature changes, molting, and fog. Later on as crawfish shells harden and the weather warms up, dead crawfish should become less of an issue. When the wild spillway crawfish kick in you should expect to see about 2-4lbs a sack. If you receive more dead-loss than this in a sack of crawfish from us, please take a video and submit a ticket on our website. Pictures are not acceptable.
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.