It's probably similar to the North Americam Palm, or Napalm as it's commonly known.

I took a class from Chef Paul Prudhomme years ago in which he defined "Cajun napalm" as a mixture of fat and flour heated in a pan to about 500 degrees, used to thicken and flavour Cajun sauces. I think non-Louisiannan people call that "a roux."