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⚜️Louisiana Food Delivered Nationwide•Fresh Crawfish & Boudin on Dry Ice•Shop Favorites →
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.
| Seafood | Boil Time | Soak Time |
|---|---|---|
| Crawfish | 5–7 minutes | 15–30 minutes |
| Shrimp | 2–5 minutes | 5–10 minutes |
| Crabs | 10–12 minutes | 15–30 minutes |
Salt, red pepper, dextrose, spices, dehydrated onion, dehydrated garlic, paprika, natural flavors, and artificial color.
For even more flavor during the soak, try Cajun Land Boil Infusions:
One 4 lb bag seasons approximately 40 to 50 pounds of crawfish.
Absolutely. One bag will season approximately 48 pounds of shrimp.
Yes. One bag is designed to season one full hamper of crabs.
Yes. Cajun Land Complete Boil is a complete seafood boil seasoning blend designed to flavor your entire seafood boil.
Allow the seafood to soak longer after boiling. A longer soak creates a deeper Cajun flavor.
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.
