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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.
Steen's Dark Molasses is a thicker Molasses. It all begins with our Pure Cane Syrup, but in the cooking process it's held at high heat for a longer period of time giving it a more robust flavor and color.
C. S. Steen, Sr. began the C S Steen Syrup Mill tradition in 1910 in an effort to save his frozen crop of sugarcane. Today, five generations later, the Mill still uses the original recipe and steam equipment continues to make pure cane syrup the old fashion way with an open kettle. C.S. Steens syrup is produced in Abbeville, LA.
More Louisiana Sugar Cane flavor! Steen's Dark Molasses is pure cane syrup cooked down to a thick consistency, giving a rich and robust flavor and color. The savory sweetness of all-natural molasses imparts moistness and a delicate caramel aroma to cookies, pies and brown breads. You'll enjoy this home-style molasses made right here.
Since 1910 The Steen family has been creating one of Louisiana’s most cherished lines of pure cane syrup and molasses. Their molasses is the secret ingredient in my family’s pecan pie recipe. All it takes is one tablespoon of the pure and natural dark molasses added to this traditional pie and BAM! your pie will go from exceptional to extraordinary! You can visit www.steensyrup.com to learn about additional recipes that will, without a doubt, transform many of your traditional dishes with a dash of Steen’s products. 11.5 ounces
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.