Cook Up A Little Deep South Soul Food with Our Cajun Sauce

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Cook Up A Little Deep South Soul Food with Our Cajun Sauce

At Rich Sauces, our product list reads quite like a travel brochure!  There are few cuisines we haven’t tapped into when it comes to developing our sauce, mayonnaise and stock range, and the USA is no exception.  Our Cajun Sauce captures the rich spicy warmth of the Deep South and is a very versatile product to have on hand. 

Cajun and Creole cuisine is a robust blend of French and Southern American foods.  Pick up any Creole and Cajun recipe book and you’ll find a heady mix of recipes that combine some of the most delicious ingredients.  Jambalaya packed with juicy shrimps, chicken and ham, gumbo stew and a thousand ways with seafood are just some of the options available and our Cajun Sauce is the perfect way to ensure a rich and authentic taste.

As well as being a great ingredient in traditional Cajun cooking, our Cajun Sauce is also perfect for BBQs and can be used as a marinade or as a dipping sauce on the side.  If you want to add a unique rich and spicy flavour to your dishes, a dash of Cajun Sauce will go a long way to securing a firm favourite on your menu. 

From The Heart of Louisiana To Your Kitchen

Whether you specialise in Deep South cooking or you want to add a unique and interesting dish to your specials menu, our Cajun Sauce is going to give you lots of inspiration.  At Rich Sauces, we give you the option to buy sauces in bulk that will give you a great return on investment and which have a long shelf life. Aside from import sauce brand names, this particular type of sauce is quite hard to find as a bulk sauce.

So, if you’re looking to buy sauces from a sauce supplier with decades of experience and which are bursting with authentic flavour, get in touch.  

I am 3rd generation sauce man, so the business is in my blood. Does that explain my low cholesterol? My principal role is marketing manager of Rich Sauces but I also regular help with testing, sampling, any general duties are gladly undertaken.

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Guest Wednesday, 22 November 2017
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