Cajun Food
Most people think of Cajun food as being extremely spicy, blackened foods. This couldn't be further from the truth. True Cajun style cooking utilizes fresh, quality ingredients paired to create complementary flavors without the need for lots of seasoning. Additionally, Cajun food should never be overcooked. However, some dishes should be thoroughly cooked, allowing the flavors to meld together over time.
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SAVOIE'S Dressing Mix "LIVER FREE"
Suggested Use: Thaw contents. Simmer on stove top at 165° F or higher for 10 to 20 minutes. Cook 1 cup of rice. Add dressing mix to the cooked rice gradually, while blending thoroughly. Bon Appetite! Cook before eating. Learn More -
LIVE Crawfish - 10 lbs (SELECT) w/ seasoning
Our Price: $69.98
Our price includes FEDEX Priority NEXT DAY so your order arrives by 12 pm NOON the next day (guaranteed) and covers the cost of the crawfish, along with seasoning.
Our SELECT includes a nice mix of jumbo, large & medium crawfish. Shipped anywhere in lower 48 United States. Orders placed by 1:00 p.m. will ship the same day. This package includes 10 lbs. of live crawfish, 1 pound of LOUISIANA Crab & Seafood Boil seasoning, gels packs and seafood container.
10 lbs. serves 1-2.
A $15 surcharge for Saturday delivery. Call us at 1-888-272-9347.
Unit Size: 10 lbs. Live Crawfish with seasoning
Ingredients: LIVE Louisiana "Mudbugs"
CajunGrocer takes extra steps to send you the freshest crawfish straight from the farm. Our crawfish are fished and shipped the same day. We only ship SELECT(LARGE & MEDIUM) crawfish which is cleaned, graded and shipped in custom styrofoam coolers will gel packs to insure that your crawfish arrive in excellent condition. This shipping procedure guarantees a fresh product delivered via FEDEX.
Scroll down to learn how to store, purge and boil/steam your crawfish.
KEEPING YOUR CRAWFISH ALIVE UPON ARRIVAL If you receive your crawfish the day before your boil, simply take your crawfish, hose them down and place them back in a cooler with a bag of ice. Keep them in a cool place and out of the heat. Your garage is the perfect spot until you're ready to boil.
HOW TO PURGE YOUR CRAWFISH 1. Hose crawfish sack with water thoroughly. 2. Empty one sack (or ?) in cooler (ice-chest or tub) and rinse again (keep drain hole open). 3. Close drain hole, sprinkle 1 (16oz.) can of table salt over one sack and add enough water to cover crawfish to purge. 4. Let stand for 8 to 10 minutes. 5. Drain and repeat above process (1x or 2x).
HOW TO BOIL YOUR CRAWFISH 1. Fill large pot with enough water to cover seafood. 2. Add our LOUISIANA FISH FRY Crawfish and Crab seasoning mix and bring to a rolling boil. 3. Add crawfish. Return to a rolling boil. Boil crawfish 5 minutes. 4. Turn fire off and let crawfish soak for 15 to 25 minutes (to your desired spice level). 5. Peel um while they're hot and enjoy......
HOW TO STEAM YOUR CRAWFISH 1. Pot should have a raised rack 2" high. Add water to pot just below level of rack. 2. Bring to a boil. DO NOT ADD SEASONING. 3. Cover tightly. When steam escapes, add your crawfish. 4. Cover tightly and when steam escapes again, steam crawfish for 10 to 12 minutes. 5. In a styrofoam chest, layer crawfish, sprinkling each layer with our LOUISIANA FISH FRY Crawfish and Crab seasoning mix. Continue layering until all crawfish is used. Cover tightly and let stand for 12 minutes. 6. Peel um while they're hot and enjoy.......Oh, be sure to include cold beer.Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or gulf shrimp boil. You may want to add some boudin and cajun andouille, to spice it up!
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LOUISIANA, Hot Sauce, Red Chili
A blend of red chili peppers with cayenne pepper sauce. Great on eggs, hot dogs, hamburgers
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La Caboose Garlic Jelly
Description: Ms. Margaret Brinkhaus, from Sunset, Louisiana, takes great pride in her home-made jellies. She grows her own flowers, herbs and fruit to produce La Caboose jelly. Each jelly is made one batch at time, hand stirred and then hand poured into 4 oz. jars, and hand labeled. She uses only pure fruit, sugar and pectin - no additives or preservative. Crawfish, Garlic, and Jezabel jelly is best served over cream cheese with crackers or as a delightful glaze for roast pork, chicken or veal.
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Unit Size: 4 oz. (112g)
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