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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 Mam Papaul's Corn Soup Mix 2.4 oz 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.
Refer to the product label for full dietary information, which may be available as an alternative product image.
9 servings per container
Serving Size8.00 g
Amount per servingCalories20| Amount per serving | % Daily Value* |
|---|---|
| Total Fat 0g | 0% |
| Saturated Fat0g | 0% |
| Trans Fat0g | |
| Cholesterol 0.00mg | 0% |
| Sodium 95mg | 4% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber1g | 4% |
| Sugars1g | |
| Protein 1g | |
| Vitamin A | 6% |
| Vitamin C | 4% |
| Calcium | 0% |
| Iron | 2% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Mam Papaul's
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077479123103
Mam Papaul used fresh corn from the garden but canned corn works just as well. True to New Orleans tradition, this soup is made with a light brown roux. You'll Need: 3 quart sauce pan; 4-1/2 cups of water or unsalted stock; 4 tablespoons tomato sauce; 15 oz can of whole kernel or creamed corn; 1/2 pound of one or more a combination of sausage, peeled & divined shrimp, crabmeat or chicken with Mam Papaul's Corn Soup mix. Optional: 2 medium diced potatoes. 1. Place Mam Papaul's Southern Style Corn Soup mix, corn, water or unsalted stock, tomato sauce and desired meat or seafood in a 3 quart saucepan. Add potatoes (optional), stir and bring to a boil. 2. After 1 minute reduce heat and simmer for 15 minutes or until potatoes are tender. Stir occasionally. Season to taste. (Visit the Mam Papaul's website for Corn and Crab Bisque cooking instructions.) Makes approximately 8 - 1 cup servings.
Contains: wheat.
Onion, Chicken Soup Base (Salt, Sugar, Modified Food Starch, Hydrolyzed Corn Protein, Chicken Fat, Onion Powder, Spices, Maltodextrin, Dehydrated Chicken Meat, Oleoresin Celery, Natural and Artificial Flavors, Disodium Inosinate, Disodium Guanylate), Cornstarch, Sprouted Wheat Flour, Flour (Bleached Wheat Flour, Niacin, Iron Thiamin Mononitrate, Riboflavin, Folic Acid), Tomato Powder, Paprika, Salt, Garlic Powder, Bell Pepper, Celery Parsley, Cayenne Pepper.
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.