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/

Cajun Shrimp Sauce Piquante

Sauce Piquante, funny name, but it sure tastes good! As a kid growing up I could always remember Dad or my Grandfather making the best shrimp sauce piquante ever. It was so much fun watching them chop the onions and bell pepper, add a little of this and that, but the best part was eating.

Ingredients:

·         1 lbs Medium peeled devein Shrimp

·         2 Medium onion chopped

·         ½ Bell pepper chopped

·         2 Small cans tomato sauce

·         ½ Cup Cajun Sweet & Sour Sauce

·         1 Tablespoon Roux

                          1 Clove chopped garlic

·         FontKnow’s Secret Cajun Blend

·         Water

Instructions:

·         In a pot add onions, bell pepper, tomato sauce, Cajun Sweet & Sour Sauce, roux, garlic, about a cup of water, and little bit of FontKnow’sSecret Cajun Blend

·         Bring to a simmer, stir and add water as needed

·         Simmer for about an hour. Remember the longer you simmer the better will taste.

·         Add shrimp and simmer for about 30 more minutes.

·         Season with FontKnow’s Secret Cajun Blend to taste.

·         Serve over rice!

Daigle's New Sauces

Have any Christmas Leftovers?

Hope everyone enjoyed there Christmas Holiday with there family, we surely enjoyed ours. Lots of great cajun food and good laughs with family and friends. We all enjoyed eating fried turkeys, spiral cut honey baked hams, pork and beef roast, bacon wrapped dates, rice dressing, pecan pies, fudge, cookies and much much more! The day after Christmas we still had food leftover from the parties, so what we did was took the turkey, ham, roast beef, pork and made sandwiches sauteed in Cajun Sweet and Sour Sauce, and they were so delicious! Easy to make the whole family will love!


First chop meat (beef, pork, turkey, and or chicken) into bite size pieces. Next place skillet on the stove and set temp to medium to high heat. Once skillet is hot, put the meat into the skillet, meat will start to heat up, stir in Cajun Sweet and Sour Sauce. Add about 1/4 cup of sauce to about a pound of meat, you can add more if needed. Stir until sauce starts to cook into the meat. You will notice the sauce will start to bubble and stick to the meat. Remove from skillet and place on a bun, toast, or PO-boy bun, top with lettuce, tomatoes, onions, and of course more Cajun Sweet and Sour Sauce!! Knuckle Licken Good!!

Cooking with Cajun Sweet and Sour Sauce is simple

There are hundreds of different ways to use Cajun Sweet and Sour Sauce with your next dish! The best thing about using the sauce is that it simple to use, takes little time to prepare, and taste so good! Knuckle Licken Good that is.

Skillet Pepper Chicken

• 2-4 boneless chicken breast or thigh meat
• Cut meat into 1-2inch cubes, season with red and black pepper, red pepper flakes, onion and garlic powder, and salt.
• Coat large griddle with non-stick spray and brown chicken on all sides. (should take 45 minutes)
• Add 1 green, 1 red, 1 yellow bell pepper.
• Add 1-2 onions, cut in large wedges.
• Add 1 chopped jalapeño
• Cook all ingredients an additional 10-15 minutes.
• Stir in ½-3/4 cup of “Cajun Sweet and Sour Sauce”
• Cook for additional 10-15 minutes on low heat.

What our friends are saying about Cajun Sweet and Sour Sauce!!

Chris C: Great Cane's sauce replacement!!! Lol.

 

Jynelle D: Finally got some of your famous sauce and I plan to put a Boston Butt Roast in the slow cooker this weekend and add the sauce and make pulled pork sandwiches with it. I'll let you know how it turns out! I put some on crackers just to taste it and it was great that way too.

 

Ella C: that looks good where can i find that sauce

 

Penny T: Finally made it to CP and bought the most talked about sauce...It is sitting on my kitchen counter like a trophy... LOL...Just trying to decide which recipe I will use tonight... Thanks Daigle Family...

 

Randal B: From Branch LA to Ras Tanura SA...Daigle's Sweet & Sour Sauce...finger lickin' good.

 

Todd A:
Pit lit. Beer cold. Radio on 98.1. Gonna baste my little quail with some Cajun sweet n sour Daigle dat.

 

Garrett G: Hey Ted. I have baby back ribs on the pit, slow cooking for bout 3 hrs. Then I'll top it off with some Daigle sweet-n- sour.

 

Diana W. Oh that sounds YUMMY

 

Jeremy M:  Marinated thin beef strips in the sweet and sour sauce, then dehydrated it to make sweet and sour beef jerky, came out awesome! 

 

 

 

Go to our Facebook Page Click the "Like" Button!!

 

 

 

 

Little Veron's

Featured Item for September


Daigle Family Company’s Cajun
Sweet & Sour Sauce
We love this sauce because it is well balanced, goes great with a variety of foods and comes with a selection of recipes. Most of all, we love it because it’s made in Louisiana! click here