Recipes

BROUSSARDS spices can be used to enhance any dish. See some of our recipes, and even submit your own favorites below!

Roux

1 Cup Oil or Shortening
1 Cup Flour

The secret to real Creole cooking is in the roux (roo) the gravy base. To make a roux, heat 1 cup of oil or shortening in a heavy skillet. Add I cup of flour. Stir continuously until dark brown. The stirring is important to eliminate burning. After reaching the desired color, remove from skillet so that the cooking process stops.

Blackened Seafood, Meats & Poultry

Preheat a dry cast iron skillet on high until very hot. In about 10 minutes the skillet should begin to turn white. Brush meat that is about ½ inch thick with butter. Season both sides with BROUSSARDS Louisiana Cajun Creole Spicy Seasoning. Cook each side until outside is black (2 to 3 minutes).

For Seafood and Poultry, try BROUSSARDS Lemon Seafood Seasoning.

Submit Your Own Recipes

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