Cajun Napalm

[Mullins, Bill AMRDEC]

>From the "Notes from the Technology Underground " blog:

"Roux (roux is a mixture of flour and fat and is the basis for many
Louisiana dishes, particularly gumbo, but also etouffees, sauce
piquantes, and more) is often known as Cajun Napalm because it is
actually quite dangerous to prepare. It often pops and spatters as it
cooks and will chefs have been burned quite badly by the stuff. "

http://nfttu.blogspot.com/2006/01/thoughts-on-diy-geek-porn.html

"cajun napalm" gets 418 googits.

It does not come up in my ProQuest Historical Newspapers subscription,
nor in Newspaperarchive.

It does show up in Newsbank's America's Newspapers as far back as 1986,
in an article about Paul Prudhomme, who may have invented or otherwise
popularized the term.

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