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! 

 

 

 

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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

Daigle Family Crawfish Dip

• 1 ½  tablespoons of “Cajun Sweet and Sour Sauce”
• 1/3 cup of mayo
• 1 teaspoon, hot sauce.
• Mix and serve with boiled crawfish.

Store Locations

Locations in Louisana

Church Point

Rod's

Piggly Wiggly

Kwik Stop

Vautrot's

Swinging Door Cafe

Anthony'sFeed

East Ebey Shell

Short Stop Chevron (Both locations)

Lafayette

Breaux Food Mart (Moss)                   

Champagne's (Oil Center)

Fresh Pickin's (Kaliste Saloom)   

Heleaux's (Verot)   

Little Verron's (Rena Dr.)

Adrien's Supermarket (Congress)

M & S Grocery

Short Stop Chevron (University & Ambassador Caffery)
 

Broussard

Albertson's

Scott

Early's

Cajun Propane of Scott

Piggly Wiggly

Short Stop Chevron   

Arnaudville

Russell's            

Duson

Champagne's    
                                 

Eunice

Champagne's                           

Eunice Superette & Slaughterhouse     

Mamou                                     

Piggly  Wiggly 

Mire

Leger's     

Cankton

Cormier's Country Store    

Youngsville

Nu Nu's   

Pat's Grocery   

Milton 

Broussard's  

Opelousas                                    

Kelly's Country Meat Block  

Short Stop Chevron 

Carencro

Don's Country Mart

Breaux Bridge

The Fruit Stand

Rees Street Market
                                    

Big Lake 
Heberts

New Iberia

Simoneaud's Grocery & Market E. Admiral Doyle Dr.

Simoneaud's Grocery & Market E Main St               

BI- Lo Lewis St.                                                     

Menard Bro.  Bank St.       
                                    

Vidrine
Vidrine's 
 

Ville Platte
B & S  Grocery & Market
Paul 's
Champagne's
Ortego's

Jennings
Super Foods
Piggly Wiggly
Cormier's Specialty Meats

The Travel Center -Shop-Rite

Welch
90 One Stop

Crowley
Super Foods
La Grange's Food Mart

Henderson

Cajun Palms R V Resort

Poche's

The Boudin Shop and Country Store

RoanokePeto's

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.

Cajun Sweet and Sour Ribs

Sweet & Sour Ribs

                                                            ( OUR SIGNATURE DISH)

• Rack of ribs (remove the membrane from boneside) Using a butter knife underneath the membrane and free it up. Pull it free from bone until it is completely apart.
• Preheat oven 350 degrees.
• Season ribs with salt , red & black pepper, garlic & onion powder
• Cut ribs into serving pieces. Line large pan lined with aluminum
• Foil using non-stick spray. Bake for 1 ½  hours covered with aluminum foil .
• Add ½ cup water and cook for 30 more minutes.
• Baste generously with “Cajun Sweet and Sour Sauce”
• Place back in oven for 10 minutes ( you may repeat, adding more sauce) then serve “Knuckle Licken Good”www.cajunsweetandsour.com