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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 Tony Chachere's Bloody Mary Mix 32 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.
Bloody Marys are a Southern Tradition that become extra special when made with Tony Chachere's. The flavor and ingredients for a complete Bloody Mary Mix are all here. JUST ADD VODKA and "Let the good times roll."
Tony Chachere's Bloody Mary Mix
The Tony Chacheres Bloody Mary Mix is a ready-to-drink mix that has a distinct flavor of spices designed for a great Bloody Mary. The mix contains premium ingredients including Worcestershire concentrate, Tony Chachere’s More Spice Seasoning (salt red pepper and other spices), horseradish, hot pepper sauce, tomato and lemon juice concentrate, and more for a balanced cocktail. The Bloody Mary mix bulk pack is ideal for special events, clubs, and bars.
Bloody Mary drink mix
0 g trans fat
0 mg cholesterol
10 calories per serving
Keep refrigerated for later use
32 fl. oz. (946.35 ml) each
Preparation instruction: Use 4 parts Bloody Mary Mix to 1 part Vodka, pour over ice and stir.
Tony Chachere's Bloody Mary Mix 32 oz.
INGREDIENTS: TOMATO JUICE FROM CONCENTRATE (WATER, TOMATO PASTE {TOMATOES}), WATER, OLIVE BRINE (WATER, SALT, LACTIC ACID), PREPARED HORSERADISH (HORSERADISH ROOT, DISTILLED VINEGAR, SALT), HOT SAUCE (CHILI PEPPERS, VINEGAR, SALT), SEASONING (SALT, DRIED RED CHILI PEPPER, SPICES, CHILI POWDER {CHILI PEPPER, SPICES, SALT, GARLIC POWDER}, DEHYDRATED GARLIC), WORCESTERSHIRE SAUCE BASE (MOLASSES, DISTILLED VINEGAR, WATER, SPICES, NATURAL FLAVOR, GARLIC POWDER, CARAMEL COLOR, SALT, ANCHOVIES {FISH}, TAMARIND), LIME JUICE CONCENTRATE, LEMON JUICE CONCENTRATE, SALT, DEHYDRATED GARLIC, SPICES.
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.