Daigle Family Company Sauce was featured in the December Louisiana Sportsman magazine.

August 12, 2011, Jerald and Glenda Horst of Franklington, LA visited at the home of Tommy and Gayle Daigle, owners of Daigle’s Cajun Sauce, interviewing and having a photo shoot while Gayle prepared fish dishes.

Glenda took notes of the techniques and recipes while Jerald did the picture taking of steps in the preparation of several fish dishes which included garfish roast cooked in a black pot, garfish cakes and grilled sac-a-lait marinated in Daigle’s Cajun Sweet and Sour Sauce.

Jerald and Glenda are authors of cookbooks “Louisiana Seafood Bible- Crawfish, Shrimp, Crab and Oysters with different books for each type of seafood.

September 2012 they will be releasing the Louisiana Seafood Bible-Fish, Volume I and Volume II which Gayle with Daigle Family Company will have some of her Louisiana fish recipes being printed in the book.

Mr. Horst is a also a columnist for Louisiana Sportsman magazine.

The Daigle Company began with the original Cajun Sweet and Sour Sauce. Other favors now on the market are Cajun Sweet & Sour Sauce (Spicy), Sweet Habanero Rib Sauce, Cajun Sweet Pecan Garlic Sauce and Cajun Sweet Applewood Jalapeno. Two more flavors will be introduced in the near future, Cajun Grillin’ Blend and Cajun Hot Sauce.

The sauces can be used for grilling, barbeque, oven-baked dishes, perfect for dipping, ribs, wings, pork fingers, shrimp, fish, stir fry vegetables and eggs are just a handful of favorites that will be delicious with the Daigle Sauces.

Daigle’s Cajun Sauce was also in a showcase in San Antonio, Texas with J.D. Davidsmeyer, with J.D.’s team XTREME BBQ. This year J.D. entered ribs using Daigle’s Cajun Sweet and Sour Sauce and placed first twice in two different competitions. At a later date in another competition, J.D. placed 1st using Daigle’s Cajun Sweet Pecan Garlic on chicken.

In Marksville, LA, the TBIPAC BBQ Blast (IBCA) on November 19, 2011, three of Daigle’s Cajun Sauces were entered into a sauce competition with 57 teams participating. Daigle’s Cajun Pecan Garlic placed 2nd, Daigle’s Cajun Sweet and Sour Sauce placed 5th and Cajun Sweet Applewood Jalapeno placed 6th.

When perfecting the new sauces the Daigle family, Tommy and Gayle, Toby and Jennifer, Ted and Alexis gather for a tasting.

Daigle Family Company recently joined the Louisiana Restaurant Association which will give them an opportunity to meet and network other members, restaurant owners, wholesale distributors, participate in area meetings, “National Restaurant Association Show” in Chicago, Louisiana Food Service EXPO, educational seminars by Louisiana Education Foundation.

Recipes are featured on the website http://www.cajunsweetandsoursauce.com/. With the help of family and friends giving their secret recipes, such as husband, Tommy using Daigle Cajun Sweet and Sour SPICY in his famous sauce piquant, pork and beans, green beans and also uses it as a dipping sauce for chicken.

To order or for more information contact the Daigle Company at http://www.cajunsweetandsoursauce.com/ or call 337-298-7897. (Article writen by Church Point News)http://www.louisianasportsman.com/http://www.louisianasportsman.com/