Various - 14 cajun classics


Butter, lard, peanut oil, bacon fat and even duck fat have been used in combination with flour to produce as many taste and color variations as there are cooks in South Louisiana. In classical cuisine, the brown roux is used for brown sauce, the blonde roux for veloutes and the white roux is used for bechamels. In Creole cuisine, a brown roux is made from butter or bacon fat and is used to thicken gumbos and stews requiring a light touch. The Cajuns, on the other hand, are the originators of the most unique rouxs in modern cookery.

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Does anyone know what Five Guys puts in its cajun spice seasoning? I'm wanting to replicate it at home, and am wondering if this is public knowledge or not.


Various - 14 Cajun ClassicsVarious - 14 Cajun ClassicsVarious - 14 Cajun ClassicsVarious - 14 Cajun Classics

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