New Orleans Hot Sauce Company

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Hongryhawg’s Bayou Butt Burner Louisiana Pepper Sauce

How the Tabasco Factory Makes 700,000 Bottles of Hot Sauce Per Day Dan Does

PrairievilleLouisiana company HongryHawg produces a number of fancifully named hot sauces, including “Bayou Love Potion” and “Bayou Passion.” But we couldnt help but choose the “Butt Burner” for this little experiment. Neither the author nor the NOFD would like to reveal if the sauces name packed an, ahem, more literal punch, but one thing was for sure: this sauce is hot. Really hot. In fact, it packed the most wallop of any sauce we tasted, which was ultimately its downfall. The flavor was buried by a spice level that can blow out your palate. “The heat doesn’t hit you at first, but it really develops,” Rick says. “It’s a good flavor, but you can’t use it too much, which is a shame, because it has a nice taste to it. And it’s thick, too, like a barbecue sauce.”

Cajun Chef Louisiana Hot Sauce

St. MartinvilleLike Crystal, Cajun Chef is a good “slather it on anything” sauce, due to its decent balance of flavor, without a ton of heat. As Ken noted, “Theres nice vinegar here — its a good all-around classic-style Louisiana sauce.” However, this sauce just didnt do anything particularly notable to stand out positively from similar sauces, but also didnt do anything to stand back. In the end, we decided that this one was tasty, decent, and also unremarkable.

How To Make Fermented Louisiana Hot Sauce

Ingredients Needed

  • 1 pound red chili peppers , chopped
  • 1 quart unchlorinated water
  • ½-1 cup white wine vinegar to your preference

The Method

First, ferment the chili peppers. Chop the peppers then pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.

Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.

Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. Burp the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, How to Make Fermented Pepper Mash, for further instruction.

After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.

Pour the fermented peppers, including brine, into a pot along with the vinegar. Bring to a quick boil. Reduce heat and simmer for 15 minutes. Alternatively, you can strain out the fermented peppers and discard the brine, then boil the peppers with 1 cup vinegar and 1/2-1 teaspoon salt. Some people prefer to use the brine.

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What To Serve With New Orleans Shrimp

These shrimp can be served as an appetizer or main dish. A perfect pairing is our No Knead Bread, which is ideal for sopping up that tasty butter sauce.

You can keep the NOLA theme going by making a side of Dirty Rice, Creole Coleslaw or Maque Choux.

Other great side dish options are Cheese Grits, Mashed Potatoes or Green Beans Almondine.

Louisiana Brand Hot Sauce Sold To Georgia Company

New Orleans Famous Hot Sauces 1.5 (3 pack)
  • Carlie Kollath Wells, NOLA.com | The Times-Picayune

louisiana hot sauce logo.png

The Original Louisiana Brand Hot Sauce Company has been sold to Georgia-based Southeastern Mills, the company announced Monday .

The Original Louisiana Brand Hot Sauce has been sold to a Georgia-based company. Terms of the sale were not disclosed.

According to a Monday statement, Rome, Georgia,-based Southeastern Mills Inc. has acquired The Original Louisiana Brand Hot Sauce and all related assets from New Iberia, La.-based Bruce Foods Corp.

The deal, according to Southeastern Mills, includes all brands and intellectual property related to Bruce’s hot sauce business, as well as the manufacturing and warehouse facilities in New Iberia. The company did not say if employees would be impacted by the deal.

Other brands sold in the agreement were:

* Louisiana wing sauce

* Louisiana brand Tabasco Peppers in Vinegar

* Bruce’s Tabasco Peppers in Vinegar

Southeastern said the newly acquired brands will operate under the company name “The Original Louisiana Hot Sauce Company.”

“Hot sauces and bold flavors are rapidly growing in popularity and the Original Louisiana hot sauce products have helped drive that growth,” said Linda Owens, president of Southeastern Mills.

In addition to the new brands, Southeastern also owns Better than Bouillon food bases, Shore Lunch soups and breadings, Better than Gravy gravy mixes, Crockery Gourmet seasoning mixes and Southeastern Mills gravy, baking and seasoning mixes.

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The Original Tryme Tiger Sauce

New OrleansWhile tigers may not be indigenous to our state , any Louisiana product named after apex feline predators needs to bear its namesakes ferocity. To that end, Tiger Sauce did not disappoint: the firefighters were particularly impressed by this offering. Unsurprisingly, they asked to keep this one at the firehouse when the tasting rounds had run their course. “It’s got some sweetness,” Bill says. “That really gets me.” Ken agrees. “I like the sweet — it takes the edge off the heat a bit, almost like a hot barbecue sauce. Its less of a hot sauce and more of a dipping sauce… Id put this on just about anything.”

Frog Bone Cajun Pepper Sauce

MadisonvilleThis one has a cute animal mascot: a frog stirring a pot of sauce. We dont know where the bone comes in, but were pretty certain theres no actual frog in the condiment. Frog Bone distinguishes itself in two ways here: first, its slightly darker than competing sauces, and you can easily see flecks of spices floating about. Second, this is not a purist sauce, as it contains both onion and garlic flavors, as well as the standard peppers, vinegar, and salt. Our panel judged this positively, with high marks all around. “Theres plenty of vinegar in this one.” Ken says. “No sweetness, really, just vinegar and spice.”

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Which Vinegar Should I Use To Make Hot Sauce

This is the question with ANY hot sauce, as there are many choices, and each will compliment your chili pepper choice in different ways. Most common is Distilled White Vinegar, which is inexpensive and strong in flavor.

Use this if you are seeking to mimic the flavors of the larger commercial brands. White Wine Vinegar is a bit more mellow, and Rice Vinegar even more so, with a touch more sweetness.

Red Wine Vinegar is made from fermented red wine, which will introduce a slightly fruity flavor to your sauce.

Apple Cider Vinegar is quite fruity, and preferred for when youre seeking a fruity sweetness. Malt Vinegar has a strong, distinctive flavor from its barley ale beginnings, and well worth experimentation.

There are others to consider, such as balsamic vinegar, coconut vinegar, raisin vinegar and more. Experiment to your personal tastes.

Perique Pepper Sauce & Condiment Co Llc

Sriracha Shortage Looms as Company Stops Production

At PERIQUE PEPPER SAUCE & CONDIMENT CO., LLC we strive to create the highest quality enhancers of food, matched in value by our presentation, price, people, and partners.

Our unique flavors spice up life. From our table to yours … enjoy the tastes that inspire!

  • ROUSES MARKET #83
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Panola Clearly Hot Sauce

Lake ProvidenceGoing in, we were all intrigued by the concept of a clear hot sauce. Since the color could give away nothing — not flavor, viscosity, or intensity — it was a real mystery, and our hopes were high. Sadly, though, Panolas quirky, colorless sauce turned out to be exactly what it looked like: a bottle of white vinegar with a pepper and a bulb of garlic in it. “I figured, being clear, this one would have to pack a punch to get past the oddness,” Ken says. “But it just didn’t it almost feels like someone put too much water in the batch, which is unfortunate, because I like the novelty of the clearness.”

New Orleans Bbq Shrimp

BBQ without the sauce? You bet! New Orleans BBQ Shrimp is one of the best recipes youll ever cook. Dont be fooled by the name, these shrimp have nothing to do with barbecue sauce.

Delicious, plump gulf shrimp are cooked in a rich, buttery sauce spiked with plenty of flavor enhancers. Think of it like scampi, but with a Big Time flavor boost.

All you need is warm crusty bread to mop up this dish Delicious!

Shrimp is one of our favorite ingredients. Its so versatile!

From Latin delights like our Puerto Rican Shrimp Stew, to pastas like Shrimp fra Diavolo, to my favorite Shrimp Korma curry. We just cant get enough.

New Orleans BBQ Shrimp is a fairly recent discovery for us. We first tried it on our recent trip to NOLA.

One bite and we were hooked.

This shrimp recipe can be your quick weeknight dinner, or a crowd pleaser for special occasions or company nights.

Its pure decadence, and worth every single calorie!

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Bulliards The Original Premium Cayenne Pepper Sauce

St. MartinvillePeppers Unlimited of Louisiana makes a thumbs-up variety of traditional pepper products, including pepper vinegar . Its premium brand of hot sauce, Bulliards, incorporates more pepper solids than the more commonly found “Louisiana Supreme” hot sauce, and has a more nuanced depth of flavor. Rick says, “Its a little different from what I’m used to — it had a heat that hung around a bit, but it was nice.”

Hot Sauce New Orleans World Travel Family

New Orleans Hot Sauce
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  • Matching search results: Daves Insanity sauce, made from straight capsaicin extract, is the only hot sauce ever banned from the National Fiery Foods show for being too hot. The disclaimer is no joke, people with heart or respiratory problems arent allowed to touch this

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Thib’s Ultimate Garlic Pepper Sauce

Lake CharlesAh, good ol’ “Swamp Charlie.” If you have a passing familiarity with Cajun culture, youll recognize the name “Thib” as a shortened version of the more popular Cajun surname and city of “Thibodaux.” It might seem confusing that Thibs mascot is an alligator in a sombrero, but that all owes to the fact that Thibs makes a lot of Cajun-influenced salsas. As for the hot sauce, its a sturdy entry, with a more pronounced garlic flavor than some of the similar sauces on this list. “Thats a great combination,” Ken says. “Garlic, vinegar, pepper, salt youre gonna have a good sauce.”

Red Pepper Hot Sauce In New Orleans La

New Orleans is a city-parish in Louisiana. It is world-renowned for its cross-cultural and multilingual heritage. Its vibrant nightlife and delicious food have been attributed to its roots. The city-parish has many unique food dishes that utilize Cajun spices, hot sauce, and pepper sauce. The distinct taste that locals and tourists have come to love in the dishes of New Orleans depends upon the local flavors found in the area.

Hot sauce and pepper sauce are used in a lot of the recipes. They help to bring out that local Cajun flavoring that New Orleans is known for. There are several types of hot sauces available and the one that is used depends on the dish being made. Some use red pepper hot sauce while others use yellow pepper hot sauce. Even still, others use Scotch bonnet pepper sauce. Regardless, of which sauce is used, the local flavors of New Orleans are what make these recipes so delicious.

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Jefferson Capital Partners Announces Food Manufacturing Investment

NEW ORLEANS Jefferson Capital Partners and Greater New Orleans, Inc. are pleased to announce the investment of growth capital to Louisiana Pepper Exchange , a New Orleans-based trading company that provides pepper mash to the global hot sauce industry. Their support will allow the company to make a significant capital investment into its facility and bring on essential new company personnel. This is the third Opportunity Zone operating company investment for JCP.

LPE specializes in providing pepper mash to kitchens, co-packers and sauce makers, locally and nationwide. The company maintains significant logistical and supply chain advantages with its location adjacent to the Port of New Orleans.

We are thrilled to partner with Chris White and the LPE team. said Joe Truhe, a Partner with Jefferson Capital Partners. We believe spicy foods are on trend and LPEs dominant position in the pepper mash supply chain provides a variety of tremendous growth opportunities. LPE also embodies much of what makes New Orleans such a compelling market with its proximity to the port of New Orleans and access to the Public Belt providing a durable competitive advantage.

JCP was represented by Sullivan & Worcester with Novogradac providing tax and OZ accounting support. LPE was represented by Jones Walker.

Copycat Jack In The Box Taco Recipe

Creole Flame Hot Sauce Review | Sauced PDX
Older than both McDonald’s and Burger King, Jack-in-the Box is the world’s fifth-largest hamburger chain, with 1,089 outlets by the end of 1991 in thirteen states throughout the West and Southwest. The restaurant, headquartered in San Diego, boasts one of the largest menus in the fast food world. Now taste for yourself the homemade version of Jack’s most popular item. The Jack-in-the Box Taco has been served since the inception of the chain, with very few changes over the years. If you’re a fan of the Jumbo Jack or any of Jack’s Shakes click here for my clone recipes. Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

COPYCAT JACK IN THE BOX TACO RECIPE | TOP SECRET RECIPES

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Louisiana Brand The Perfect Hot Sauce

New IberiaIf youre going to name your Louisiana hot sauce after Louisiana, youd best come correct with your game. Fortunately, Louisiana Brand does just that, making a finely balanced sauce that wasnt just one of the first commercially available Cajun products on the market, but is proudly “certified Cajun.” That distinctive red dot on the label is what you should be looking for when youre shucking oysters, or looking to spice up your jambalaya. “Its a good mixture of all the classic elements,” Rick says. There you have it: the brand named after the best hot sauce state in the nation is never a let-down. Tried and true, through and through.

Slap Ya Mama Cajun Pepper Sauce

Ville PlatteOf course, the cheeky name for this hot sauce comes from the old Southern saying, “So good, itll make you slap ya mama!” Fortunately, nobody assaulted anyones mother during the tasting. This sauce is a decent all-around effort, though slightly heavy on the salt, so if you like a salinity-forward Louisiana pepper sauce, this one is for you.

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Ghost Pepper Hunting: Louisiana

Louisiana is known for many thingsCreole culture, Jazz music, Mardi Grasbut hot sauce definitely belongs on the list. All across America, Louisiana hot sauce is pretty much the gold standard when it comes to zesty, spicy, smoky goodness.

Ask a bunch of folks from Louisiana what the best local hot sauce is, and you’ll get a bunch of different answers. Our real estate agents are here to weigh in on the matter and suggest you go on a ghost pepper hunt this October. These are some of our favorite hot sauces that could only come from Louisiana!

Contact us today to learn more about all the things that make Louisiana unique. It’s a special place to call home, and our team is here to help you find the perfect Lafayette homes for sale.

We Bring Flavor And Spice To Food And To Life

New Orleans Hot Sauce

Whats life without flavor and spice? Boring and repetitive, thats what. Life without flavor is a starched white shirt. Its melba toast. Life without flavor is just plain wrong. And were not going to allow it. Our daily mission is to share flavor with chiliheads everywhere who crave it.

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Shrimp Pasta In Spicy New Orleans Tomato Cream Sauce Tips

The tomato cream sauce really has the best of both tomato sauce and cream sauce. It has the flavor and tang of a tomato sauce with a little heat from the seasonings and a smooth, creamy texture from the heavy whipping cream.

First of all, you may alter the red pepper and cajun seasoning amount to your desired level of heat. I tend to like spicy food and this had just the right balance for me.

Furthermore, you can use any shape pasta you like or that you have in the pantry. Hubs prefers angel hair. Angel hair pasta cooks quickly so thats what I used. I have used 2 or 3 different kinds of pasta in the same dish when I have random amounts remaining in the packages. It all tastes the same so go for it.

You can use tomato sauce, diced tomatoes, or whole tomatoes in this recipe. I do prefer tomato sauce of diced tomatoes since it reguires a little less time. You wil need to break down the whole tomatoes so that they are not in big chunks.

Additionally, you can use green, red, orange, or yellow bell pepper or even add a jalapeno pepper for more kick when you cook this.

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