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 Mayhaw Jelly 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.
Ms. Margaret Brinkhaus grows her own flowers, herbs, and fruit to produce La Caboose Mayhaw jelly. She uses only pure fruit, sugar, and pectin, so you can forget about additives and preservatives. Wondering what Mayhaw berries taste like? They’re slightly fruity like apples but with a zest that will leave your tongue tingling. The recommended serving size is one tablespoon, but you certainly can’t be blamed for wanting a little bit more. Spread Mayhaw preserves on whole-wheat toast, toasted bagels, or anything your taste buds desire. Here in Louisiana, we typically serve this scrumptious jelly alongside ice cream, coffee cake, biscuits, or other breads. Take a walk on the wild side by using Mayhaw jelly as a flavor additive for meats, poultry, or your favorite barbecue sauce. If you have any questions about our food selection, please feel free to contact a member of the CajunGrocer.com team today for further assistance or additional information.
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.