Cajun Sauces & Such

Cajun Sauces & Such

Cajuns have a wonderful variety of sauces that they use on & with their foods. Many are familiar to most non-Cajun folks, such as hot sauces like the brands Tabasco® or Crystal® or Louisiana Hot Sauce®. Many of these wonderful sauces are homemade & the varietals of these are legion & are not familiar to most non-Cajun folks at all. It is my hope that I can introduce you to some of these delicious sauces & that you will make them so you can try them for yourself.

Cajun foods are part of the "zydeco" culture of a part of the South. Like the music, the food is imbued with a zip, a zing a different yet faliliar taste that is so much more. Part of what creates this addition to foods is the application of sauces or relishes to enhance or amplify the tastes already in the food.

In this article you will meet the famous "Cajun Queen", Jezebel Sauce as well as become familiar with other fine & delicious sauces that help make Cajun cuisine the epicurean "Best in the South!" Enjoy!

Cajun Mustard Sauce

Categories: Cajun, Southern, Sauce, Ethnic

Yield: 2 cups approx.

1 1/4 c Stone ground mustard

2/3 c Mayonnaise*

4 ts Prepared horseradish

½ ts Cayenne pepper flakes

1/4 ts White pepper

1 tb Dry mustard

*NOTE: Mayonnaise not salad dressing

**NOTE: Mustard sauce is a Cajun alternative to red seafood sauces.

Whisk all ingredients together in a bowl.

Cover then refrigerate.

Keeps 3-5 days refrigerated.

Serve chilled.

This wonderful sauce is used on seafoods, poultry & pork as well as wild game.

ORIGIN:

Isobelle Martineaux, Houma-LA, circa 1988

Cajun Dipping Sauce

Categories: Cajun, Ethnic, Southern, Sauce

Yield: 1 batch

1 c  Heinz® ketchup

3 Tb Balsamic vinegar

1 Tb Cream of tarter powder

2 Tb Pickapeppa® Sauce

1/4 c  Yellow mustard

1/4 c  Mayonnaise*

1 Tb Black pepper fresh ground

*NOTE: Mayonnaise not salad dressing

Mix well all ingredients.

Chill for 1-8 hrs. before serving.

This is used for fried or broiled meats, seafood or poultry & it is also good on chicken or turkey sandwiches.

ORIGIN:

Lucas Fortuneaux, New Iberia-LA, circa 1986

Cajun Green Tomato Sauce

Categories: Cajun, Ethnic, Sauce, Relish, Vegetable

Yield: 1 batch

24 ea Green tomatoes

½ c  Jalapeno peppers seeded & chopped

1/2 c  Sea salt

10 ea Onions sweet & chopped

2 Tb Black pepper fresh ground

3 c  sugar

2 qt White vinegar

1 c  Water

1/4 c  Pimientos chopped

1 ea Garlic clove minced

1 c  Green Bell peppers seeded & chopped

Quarter your & stem tomatoes.

Mix with onions, garlic, peppers, pimientos, spices, sugar, water & vinegar in a large pot.

Boil for 25-30 mins.

Pour into sterilized jars & seal.

This is served with seafood such as fried catfish, fried shrimp, etc. & it is great with barbeque or fried chicken.

ORIGIN:

Lulu Orbison, Slidell-LA, circa 1984

Cajun French Salad Dressing

Categories: Cajun, Ethnic, Sauce, Salad

Yield: 1 batch

1/2 c  Olive oil

1/3 c  Red wine vinegar

1 ea Lemon juice of

1 ea Garlic clove

2 ts Worcestershire sauce

2 Tb Salt

½ ts Celery seeds

½ ts Black pepper fresh ground

½ ts Tabasco® sauce

1 Tb Ketchup

Cover garlic clove with the salt.

Mash to a fine pulp.

Discard excess salt.

Add olive oil & stir well.

At this point add Worcestershire sauce, ketchup, & lemon juice.

Stir well then add vinegar.

Stir briskly.

ORIGIN:

Molly Burdainne, Baton Rouge-LA, circa 1991

Cajun Zippy Swiss Sauce

Categories: Cajun, Southern, Sauce, Ethnic

Yield: 1 batch

1 lb Swiss cheese diced small

1 ts Salt

3 c  Apple juice or cider

½ ts Garlic powder

3 ts Flour

1 ts Chives chopped

2 Tb Pimientos chopped

1 ts Black pepper fresh ground

2/3 ts Black pepper fresh ground

Sprinkle diced cheese with flour.

Heat apple cider to boiling.

Reduce heat to medium.

Add floured cheese.

Stir until cheese is melted.

Now add all other ingredients.

This used as a hot dip for vegetables, meats or like a fondue for bread cubes.

It may be kept refrigerated for 2-4 days.

Be sure to reheat before using.

ORIGIN:

Gina-Louise Roamoneaux, Algiers-LA, circa 1990

Cajun Herb Butter

Categories: Cajun, Ethnic, Southern, Sauce

Yield: 1 batch

1 lb Butter

3 ½ tb lemon juice

2 ts Soy sauce

3/4 ts Worcestershire sauce

½ ts Angostura bitters

2 ts Brown mustard

1 1/2 Tb Parsley fresh chopped

2 ts Black pepper fresh ground

½ ts Tarragon dried

½ ts Thyme

10 ea Basil leaves fresh chopped

Allow butter to sit at room temp. for 45-60 mins.

Blend in other ingredients.

You may freeze this & use as you need it.

It is great on steaks, fish, chicken, or hot bread!

ORIGIN:

Roy Fontaine, Natchez-MS, circa 1987

The following sauce is the "Queen of Cajun Sauces!" There are as many variations of this sauce as there are Cajun women over the age of 12! This particular varietal comes from my late Great Aunt Eloise may she rest in peace. In Cajun country everyone has a jar of this sauce in their refrigerator. It is a staple for entertaining as well as for family as well. Usually it is served over cream cheese spread on crackers. It is excellent served in celery sticks or anything esle too. Oner of my favorite memories from my childhood ieating saltines with this spread over some cream cheese on them & drinking an RC cola!

Cajun Jezebel Sauce

Categories: Cajun, Ethnic, Southern, Sauce

Yield: 2 1/2 cups

1 c  Pineapple preserves

1/3 c  Prepared horseradish

1 c  Apple jelly

1/4 c  Dry mustard

1 Tb Black pepper fresh ground

Process all ingredients in a food processor or a blender until smooth.

Spoon into a jar then store in refrigerator until needed.

Stores for 14-16 days.

ORIGIN:

Eloise B. Devereaux, Lafayette-LA, circa 1986

Copyright © 2007-2009 Donald R Houston, PhD. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed without the author's consent.