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⚜️ 100% Cajun Company
Real Cajun Food Products
Louisiana family tradition since 1955
Real Cajun Food Products
Louisiana family tradition since 1955
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.
VEGETABLE & SAUSAGE STIR FRY Ingredients: 2 tablespoons olive oil 1/2 medium red bell pepper, julienne 1 lb. Savoie's' smoked sausage, diced 1/2 cup sliced onion 1 cup broccoli florets 1 (15 oz.) can whole baby corn 1 cup cauliflower florets 1 tablespoon all purpose seasoning 1/2 cup chopped celery Steps: In a large skillet over high heat, heat oil until very hot. Add sausage; cook and stir for 5 minutes. Add remaining ingredients, cook and stir constantly; about 10 to 15 minutes or until vegetables are cooked but still crispy.
PORK SAUSAGE EGGPLANT CASSEROLE Ingredients: 6 cups water 1/2 cup finely chopped red bell pepper 1 tablespoon salt 10 cups eggplant peeled and cubed 1/2 cup finely chopped green bell pepper 1 lb. Savoie's' smoked pork sausage, cut into bite size pieces 1 cup heavy whipping cream 1 cup corn flakes, crushed 1 cup finely chopped onion 1 1/2 cup finely chopped green onion Steps: Preheat oven to 375 degrees. In a 5-quart pot over high heat, bring water to boil. Add salt and eggplant; cook and stir occasionally for 8 minutes. Drain and discard water; set aside. In the same pot add sausage, onion and bell pepper. Cook 8 to 10 minutes or until onion is transparent and sausage is brown. Add cream; cook and stir 5 minutes.
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.