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.
Full of flavor and just the right amount of heat. Made with premium cuts of pork, cheese, and jalapeño. Expertly spiced and smoked for hours. It’s the taste of spicy, cheesy perfection.
Richard's premium smoked sausages are made from special family recipes that include premium cuts of meat and Cajun seasonings with no added fillers or soy. Richard's Jalapeno Cheese Pork Sausage
Richard's Jalapeno Cheese Pork Sausage Ingredients:
Pork, water, cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), sodium phosphate, salt, sorbic acid, annatto coloring and powdered cellulose to prevent caking) seasoning blend (salt, dextrose, Mustard, spices, monosodium glutamate, granulated garlic, natural smoke flavorings, sodium erythorbate, tricalcium phosphate) dehydrated jalapeño peppers, sodium nitrite.
Safety Warning:
Refrigerate After Opening for Maximum Flavor and Quality Actual product packaging and materials may contain more or different information than that shown on our website. You should not rely solely on the information presented here. Always read labels, warnings and directions before using or consuming a product.
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.