Cajun Delights Delivered Nationwide|Cajun Food Delivered Nationwide
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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.
This velvety smooth and versatile sauce is great on your favorite seafood, steak or pasta!
New LA Fish Fry Item!Louisiana Garlic Butter SauceNutrition Facts
0-39156-00669-7
Ingredients
Water, Soybean Oil (highly refined), White Wine, Distilled Vinegar, Butter Concentrate (Sweet Whey, Nonfat Dry Milk, Butter (Cream, Salt), Milkfat, Natural Flavors), less than 2% of the following: egg yolk, Salt, high fructose corn syrup, dried garlic, mustard flour, natural flavor, xanthan gum, dried onion, dried parsley, beta carotene (for color), potassium sorbate and sodium benzoate (as preservatives), calcium disodium EDTA (to protect flavor).
Allergen Info
Contains Eggs and Their Derivatives, Contains Milk and its Derivatives, Contains Soybean and its Derivatives, Free from Crustaceans and Their Derivatives, Free from Tree Nuts and Their Derivatives, Free from Peanuts and Their Derivatives, Free from Sesame Seeds and Their Derivatives, Free from Wheat and Their Derivatives
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.