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Cajun "Sauce Piquant"  
(Red gravy)

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The OLD and the NEW (Cameron, Louisiana)

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This product produced in Lafayette, Louisiana.
Benoit's Cajun "Sauce Piquant" (Cajun Red Gravy)
The Benoit family's "sauce factory".  Benoit family "plant"
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.

(Click for larger image of jar then use the "BACK" button on your browser to return to this page.)

Image of jarMake 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, add the gravy and let simmer for about 45 minutes. Pure 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.
    
 
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Date revised:  02/24/2004
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