Bayou Gotham ~ Bayou Bourre
Bourré (boo-ray) is Cajun for “stuffed” and there are few things in life more joyous than gettin’ stuffed at a Louisiana seafood boil. Zesty aromas drifting down the bayou draw you in like a cocodril crasseux!
It's the essence of a Cajun crawfish boil with all the fixin’s: fiery zest from cayenne and crab boil, garlic, onions, celery, citrus, red potatoes, and yellow corn. Perfect for fish, shrimp, or gators — served any way you like — try it on everything from fried chicken wings to sweet potatoes. A spicy fais do-do in every dash!
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Ingredients: Distilled vinegar, Water, Corn, Cayenne peppers, Celery, Orange juice, Lemon juice, Kosher salt, Red potatoes, and Crab boil concentrate.
Bourré (boo-ray) is Cajun for “stuffed” and there are few things in life more joyous than gettin’ stuffed at a Louisiana seafood boil. Zesty aromas drifting down the bayou draw you in like a cocodril crasseux!
It's the essence of a Cajun crawfish boil with all the fixin’s: fiery zest from cayenne and crab boil, garlic, onions, celery, citrus, red potatoes, and yellow corn. Perfect for fish, shrimp, or gators — served any way you like — try it on everything from fried chicken wings to sweet potatoes. A spicy fais do-do in every dash!
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Ingredients: Distilled vinegar, Water, Corn, Cayenne peppers, Celery, Orange juice, Lemon juice, Kosher salt, Red potatoes, and Crab boil concentrate.
Bourré (boo-ray) is Cajun for “stuffed” and there are few things in life more joyous than gettin’ stuffed at a Louisiana seafood boil. Zesty aromas drifting down the bayou draw you in like a cocodril crasseux!
It's the essence of a Cajun crawfish boil with all the fixin’s: fiery zest from cayenne and crab boil, garlic, onions, celery, citrus, red potatoes, and yellow corn. Perfect for fish, shrimp, or gators — served any way you like — try it on everything from fried chicken wings to sweet potatoes. A spicy fais do-do in every dash!
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Ingredients: Distilled vinegar, Water, Corn, Cayenne peppers, Celery, Orange juice, Lemon juice, Kosher salt, Red potatoes, and Crab boil concentrate.
About The Maker
For the past 20 years, I’ve made a living as a creative director and graphic designer. I’ve carved out a successful career helping others design, launch, and sustain great natural products and brands, and now I am thrilled to launch one of my own — showcasing my passion for hot sauce, Creole cooking, and the global flavors of NYC. Creating new ways to get back to my Louisiana roots and sharing them with everyone I meet is part of who I am. My grandparents would be proud of the career choices I have made in life, so making hot sauce with fresh ingredients is my way of showing the world how proud I am of them.
