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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  1. RICHARD'S Green Onion Sausage Links

    RICHARD'S Green Onion Sausage Links


    Our Price:   $9.81


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    Description: Green Onion Pork Smoked Sausage with no Soy added! Smoked sausage is found in many Cajun kitchens and is used as an addition to dishes such as Red Beans and Rice or is even great cooked on the grill for your next Bar-B-Que. Adds a great smokey flavor to your favorite dishes. 15 links per package.

     

     

     

    Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

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  2. Down Home CAJUN COOKING Favorites

    Down Home CAJUN COOKING Favorites


    Our Price:   $12.95


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    Down-Home Cajun Cooking Favorites is a collection of classic recipes from moms and dads, aunts and uncles, ma-moms and pa-pops from the south Louisiana region called Acadiana, or Cajun Country. These popular recipes were contributed by down-home folks who are tremendous cooks in their own right, who learned how to cook these dishes passed down from generation to generation.

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  3. LA FISH FRY, Etouffee Mix

    LA FISH FRY, Etouffee Mix


    Our Price:   $2.39


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    A delicious blend of onions, bell peppers, celery and spices. Just add shrimp, crawfish or chicken, serve over rice and enjoy.

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  4. COMEAUX'S Pork Boudin - PARTY LINKS

    COMEAUX'S Pork Boudin - PARTY LINKS


    Our Price:   $4.93


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    Description: Fresh USDA pork meat mixed with "The Cajun Three" (onions, celery, and bell peppers) seasoned and cooked tender. We seperate the cooked meat from the broth and then the cooked pork is course ground and mixed with the cooked rice and broth, making sure the mixture is perfect every time. They are then stuffed into a sausage casing and made into small bite size pieces, about 10-12 per pound. These are great for parties as appetizers or just anytime.

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