This thickener with a French name is made by heating equal parts butter and flour to form a paste

Mmm! These small pieces of fried hog fat are often eaten as a snack with Louisiana hot sauce.

Essential to Cajun cooking, this seasoning is made from the ground, dried leaves of the sassafrass tree

This "grimy" type of Cajun rice traditionally has gizzards in the mix, but ground beef works too.

This Cajun crayfish stew takes its name from a word meaning "suffocated".