Cajun Delights Delivered Nationwide|Cajun Food Delivered Nationwide
Need Help? 504-655-9972
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Unlock the rich flavors of Cajun cuisine with Richard's Roux. Start by heating the roux as the base for your gumbo or gravy, allowing its full flavor to meld into your dish. Its robust, dark brown color and dense texture make it the best roux in a jar for that authentic Louisiana taste.
Roux is more than just a mixture; it's the heart of many Cajun and Creole dishes. The difference between a gumbo base and roux lies in its use and preparation time - a lighthearted Louisiana joke suggests étouffée is a "1 beer roux" while a true gumbo might be a "2 to 3 beer roux". Richard's Roux saves you time without skimping on flavor, making it the best roux in a jar for those who love the depth of Louisiana cooking but are short on time.
Richard's Cajun Style Roux is made from enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), and soybean oil. Allergens: Soy. Produced in a facility that handles milk, eggs, fish, shellfish, tree nuts, wheat, and peanuts.
For those wondering "how do you spell roux" or searching for "gumbo roux near me", the answer is simple - Richard's Roux. Available on CajunGrocer.com, this Louisiana roux is a must-have for any cook looking to infuse their dishes with authentic Cajun flavor.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.