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How To Make A Dark Cajun Roux: The Story of Rox’s Roux

January 11, 2021 by George Graham 1 Comment

How To Make A Dark Cajun Roux: The Story of Rox’s Roux

If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking.  So important, that for your convenience, we developed a jarred product we call Rox’s Roux–the deepest, darkest, and richest commercially available roux. This product will add consistency and quality to any Cajun… 

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Filed Under: Seasonings, Soup, Stew Tagged With: Cajun roux, dark roux, first you make a roux, Rox's Roux

Cajun Seafood Gumbo

December 14, 2020 by George Graham 12 Comments

Cajun Seafood Gumbo

The very first spoonful of this soul-satisfying brew is the essence of the fall season in Cajun country. With bold flavors of Louisiana seafood (oysters, shrimp, and crab) harvested from nearby Gulf waters and crawfish from inland ponds, it is further intensified with dark roux, smoked sausage, and Cajun spice. It’s gumbo time! One sign… 

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Filed Under: Seafood Tagged With: Cajun gumbo recipe, first you make a roux, gumbo recipe, How to make a roux, Louisiana Direct Seafood, Louisiana seafood gumbo, Rox's Roux, seafood gumbo

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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