Ragin’ Cajun Fixin’s Dark Roux
As close as you’ll get to making your own, without burning the first batch.
Ragin’ Cajun Fixin’s Dry Roux
Fat-free Dark Dry Roux that leaves out the fat and keeps the flavor.Currently out of stockQuick View
Ragin’ Cajun Fixin’s Etouffée Sauce
Just add Seafood or Chicken to make a Cajun dish you’ll love. Ready in 20 minutes.
Ragin’ Cajun Fixin’s Light Roux
Essential to making a lighter gumbo and can also be used to flavor stews and gravies.
True Cajuns count on this little oil and flour concoction (roux) to create authentic dishes.Brand: Richard's Cajun CountryQuick View
Savoie’s Dark Roux
The quick and easy way to get a “Real Cajun” gumbo or stew started.
Savoie’s Instant Roux & Gravy Thickener
The perfect roux for the time-conscience cook who demands great flavor but wants low fat.
Savoie’s Light Roux
If you like your gumbo, stew or gravy to have a lighter color, try our Light Roux.
Tabasco Garlic Grilling and Marinating Sauce
A bold flavor with just the right amount of garlic, spices and aged peppers.Brand: TabascoCurrently out of stockQuick View
Tabasco Spicy Bar-B-Que Sauce
The perfect combination of flavors and spices to complement any item on your grill.Brand: TabascoCurrently out of stockQuick View
Tony Chachere’s Creole Instant Roux Mix
Enjoy an authentic Creole gumbo in your own kitchen! Easy and as close to “homemade” as you can get!Brand: Tony Chachere'sQuick View
Tony Chachere’s Creole Style Burger Marinade
A Creole Burger Marinade that will have the whole neighborhood wondering what your burger secret is!Brand: Tony Chachere'sQuick View
Creole & Cajun Cuisine has a wide variety of easy to use Creole and Cajun sauces and bases. So for your next gumbo, étouffée, jambalaya, or shrimp creole, we have all of the sauces you need right here to quickly make a great family meal. On the other hand, if you’re looking for a unique Creole or Cajun sauce to baste your meat in before you grill, BBQ sauce after the grill, or a nice remoulade or cocktail sauce, we’ve got you covered as well. We even have a selection of roux to get you off to a good start on your gumbos!
For those new to Creole and Cajun cuisine, here’s a quick reference for some of the most well-known dishes and ingredients:
Étouffée – The word étouffée (pronounced “eh-too-fey”) comes from the French verb “étouffer,” which means to smother. Creole and Cajun étouffée is more or less a thick gravy or stew, usually containing crawfish or shrimp, that’s been smothered and served over rice. Unlike gumbo, étouffée is made with a “blonde” roux, giving it a lighter color and a very different flavor.
Gumbo – Gumbo is perhaps the dish that represents both Creole cuisine and Cajun cuisine the best. It is a thick stew-like soup of meat, okra, and Creole and Cajun seasonings. While it can be prepared in many ways, most typically, it begins with a roux that’s used as a thickening, flavorful base for the stew. Traditionally, both okra and filé powder are also added to thicken it even more. Gumbo is usually made as either a chicken and sausage gumbo or a seafood gumbo and is typically served over rice.
Jambalaya – Jambalaya, similar to Spanish paella, is a popular Creole and Cajun dish composed of rice, meat, and vegetables. The rice is usually cooked with the meat (usually chicken, sausage, and/or seafood) along with stock, seasonings and veggies in one large pot. Creole Jambalaya may include tomatoes, while Cajun typically does not.
Remoulade – Remoulade (pronounced “roo-mah-lahd”) sauce is a classic mayonnaise-based French sauce similar to a tartar sauce, but of course it evolved in Louisiana. Most Creole and Cajun remoulades start with a mayo base as well, but then add extra ingredients (such as mustard, garlic, paprika and Cajun seasonings) to form a reddish complex sauce that’s creamy, tart, and spicy. It’s a great sauce for all kinds of seafood, po boy sandwiches, and crab cakes. It’s even great on french fries.
Roux – In simple terms, a roux (pronounced “roo”) is equal parts cooked flour and fat. It’s used to thicken soups, stews, gravies, and sauces; and in Louisiana, it’s famously used in Gumbo and Étouffée. It not only adds a very rich flavor, but it’s also what gives the gumbo that nice, deep color. Creole and Cajun Chefs typically add gumbo filé to gumbos as well.
Shrimp Creole Sauce – Shrimp creole is a similar dish to a shrimp étouffée, but creole sauces typically use tomatoes as a base instead of a roux, making it a lot redder in color. The sauce is usually thicker than a gumbo, but thinner than an étouffée. Both creole sauces and étouffées are served over white rice.