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Louisiana Gravy (Red & Brown)
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This product made in Baton Rouge, Louisiana.
Louisiana Fish Fry Products -- "Brown Gravy"
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 Most everyone knows about Louisiana's "Brown Gravy". It's pretty hard to beat. It can also be pretty hard to make from scratch. If you have about 45 minutes to spare, you can make your own by making a good "roux", adding celery, onions, and other seasonings. Or, you can just add 2 tablespoons of this great mix to 1 cup of water, heat over medium heat until it thickens. You can't go wrong! If it turns out too thick, just add water until you have the consistency you like. If it's too thin, just add a little more gravy mix. One package makes 4-3/4 cups of gravy.
Pour it over hot meat sandwiches (On French bread for a "Po-Boy" sandwiches), pot roast, rice, mashed potatoes, smothered steak, stew, wild game or pork.
Net weight = 4 oz. (113.4 g)
Item # 65-141 -- $ 2.95 ea.
This product made in Loreauville, Louisiana.
"Crawfish-Man's" -- Brown Gravy mix
(now comes in box)
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 You say you don't have time to make a "roux"? Stir this package in 1 to 1-1/2 cups of water, add 1 to 2 pounds of browned steak, chicken, sausage or roast. Simmer about 25 to 35 minutes and you are ready to eat.
Pour it over hot meat sandwiches (On French bread for a "Po-Boy" sandwiches), pot roast, rice, mashed potatoes, smothered steak, stew, wild game or pork.
Net weight = 2 oz. (56g)
Item # 60-114 -- $ 4.40 ea.
This product produced in Lafayette, Louisiana.
Benoit's Cajun "Sauce Piquant" (Cajun Red Gravy)
The Benoit's family processing "plant" . . . right in their backyard.
No big corporation here . . . just a Cajun family producing a WONDERFUL product.
NO PRESERVATIVES
(Definitely NOT your regular tomato sauce gravy)
Use for Cabbage Rolls, Pasta Dishes, topper for Meat Loaf and Casseroles, Meatballs & Spaghetti.
Put in a covered pot and slow simmer Poultry, Beef, Pork or Game. WONDERFUL for slow simmering fish and shrimp. Also great as a dip . . . add Meatballs or Smoked Sausage.
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 Make no mistake! This is NOT just another tomato "spaghetti sauce". Far from it! "Sauce Piquant" is a traditional Cajun red gravy with absolutely no relation to the basic old "tomato sauce" type gravies most people are so accustom to. Sauce Piquant is a red gravy developed in South Louisiana about 200 years ago. As with most Cajun foods, families over the years make their own "adjustments" to come up with their family favorite. This recipe was developed by the Benoit family (Pronounced "Ben-Wa"), and is manufactured right in the Benoit family home in Lafayette, Louisiana.
I have a hard time keeping this in stock. I eat it all! My favorite use of this gravy is to quickly sear, in a very hot skillet (Don't cook through), pork chops or chicken, reduce the heat to simmer, and add the gravy and let simmer for about 45 minutes. Pour a lot of gravy in your plate and "sop" it up with some hot French bread. Add some rice or mashed
potato's to your plate and cover them with the gravy. I can just about guarantee that you'll be back for more of this. It's WONDERFUL!
Net weight: 32 fl ozs.
Item # 25-101S (Spicy) Quart size --- $ 5.95 ea.
Item # 25-101M (Mild) Quart size --- $ 5.95 ea.
Pure Cajun Products
1103 Taylor Street
New Orleans, Louisiana 70062
U.S.A.
 Call in your order toll free: (800)376-1039
(See home page for telephone order hours)
  purecajun@purecajun.com
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