Boudin,

Done Right.

BOUDIN x BOUDIN BALLS x CAJUN FLAVORS & PRODUCTS

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BOUDIN x BOUDIN BALLS x CAJUN FLAVORS & PRODUCTS •

We are South Louisiana-based processors specializing in boudin, sausage, and boudin balls. We provide restaurants, caterers, and retail stores with premium, preservative-free, frozen products. As a USDA-inspected facility, we follow HACCP guidelines to maintain the highest food safety and quality standards..

Try Our Best Flavors.
Rows of Alligator boudin lined on metal trays on a white table in a kitchen or food preparation area.
Three cooked boudin on a metal cooling rack.
Three grilled boudin links on a white plate, one sliced open to reveal the seasoned meat inside.
Two boudin grilling on a barbecue grill with visible grill marks.
Plate of breaded, deep-fried boudin balls with one boudin ball cut open showing a meat and vegetable filling.
Packaged pork boudin sausage in clear plastic with a cardboard box in the background.
Plate with cooked boudin and breaded boudin balls, with a white cloth featuring a black fleur-de-lis in the background.
Three cooked boudin links with chopped onions and green peppers on a white rectangular plate.
Boudin links wrapped in foil on a heating tray inside a food warmer, with a caution sign indicating heat.

The Reel Cajun Foods Story

In the heart of South Louisiana, where the bayous whisper tales of flavor and tradition, our story begins with a humble produce stand in Baton Rouge. Back in 1959, Donaldsonville native Tony Pizzolato, son of immigrants, opened a small produce business that became a Louisiana culinary staple. As demand for local seafood grew, he added crawfish, shrimp, crabs, and catfish. By 1972, seafood surpassed produce, evolving into Tony's Seafood Retail Market, famed for quality, freshness, and Cajun authenticity.

Tony’s innovation extended beyond the market. His homemade fish fry mixes and Cajun recipes gained fame, leading to the 1982 launch of Louisiana Fish Fry Products in Baton Rouge. Guided by the Pizzolato family, it grew steadily in retail and foodservice while maintaining traditional, high-quality recipes. Today, it remains based in Baton Rouge, honoring Tony’s lasting legacy.

Generations later, that same entrepreneurial fire burns in Tony's descendants, Tyler and Cliff Pizzolato. Growing up immersed in the bustling world of Tony's Seafood and Louisiana Fish Fry, they absorbed invaluable knowledge—from sourcing the freshest ingredients and mastering food safety standards to innovating products that capture the essence of Cajun cuisine. With years of hands-on experience in processing, distribution, and creating shelf-stable goods, Tyler and Cliff saw an opportunity to build on this family heritage. Drawing from the lessons of their forebears, they founded Reel Cajun Foods, a South Louisiana-based processor specializing in boudin, sausage, and boudin balls.

At Reel Cajun Foods, we honor our roots by supplying restaurants, caterers, and retail stores with premium, frozen boudin products. As a USDA-inspected plant adhering to HACCP guidelines, we uphold the highest standards of quality and safety—just as Tony did decades ago. Whether it's our signature boudin or innovative boudin balls, every product reflects the passion, expertise, and authentic flavors passed down through the Pizzolato family. We're not just making food; we're continuing a Louisiana legacy, one bite at a time.

Three men standing outdoors near a body of water, with a fishing or aquaculture operation in the background, and a large truck parked on a dirt path.
Two men standing side by side, smiling, in a dimly lit indoor setting. The man on the left has dark hair and is wearing a white shirt with a name tag. The man on the right has gray hair, glasses, and a striped shirt.