About the Sauce: 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!
is 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.
Uses: Perfect for fish, shrimp, or gators — served any way you like — try it on everything from fried chicken wings to sweet potatoes.
Heat: Mild to Medium
Ingredients: Distilled Vinegar, Water, Corn, Cayenne Peppers, Celery, Orange Juice, Lemon Juice, Kosher Salt, Red Potatoes, Crab Boil Concentrate (water, polysorbate 80, extractives of red pepper, bay, clove, black pepper, thyme, marjoram, artificial spice flavors) Garlic, Spices, Turbinado, Natural Gum, Onion Powder
Size: 5 oz bottle
Maker Story: By Scotty Peppers, Founder of Bayou Gotham. I am a certifiable fiery foods fanatic, but hot sauce and fresh homegrown produce has been a part of my life since the day I was born in New Orleans, Louisiana. My grandfather, Roger Baumer, was plant manager and brother to Baumer Foods founder Alvin Baumer. Together they laid the groundwork for turning Crystal®, Louisiana’s Pure Hot Sauce, into the empire it is today.
In January of 2019, my design business got very slow for the first time in ten years, coupled with my band ending a solid 15-year run of recording original music and performing live. I was at a creative crossroads with nothing new to cultivate. Later that month, my wife and I traveled to the Galapagos Islands where we encountered delicious and spicy Ecuadorian cuisine. It was then that I was struck with an epiphany regarding my heritage and my relationship with hot sauce and fresh produce. As New Orleans music legend, the late Dr. John, once said, “Life rolls on. If you don’t roll with it, you might as well roll under it.”
So after twenty years of launching and maintaining countless brands and products for my design clientele, I felt it was time to create a brand of my own showcasing my deep passion for Creole cooking, the global flavors of New York City, and my Louisiana hot sauce legacy. Read the whole Bayou Gotham Story here.