Badia Louisiana Cajun Hot Sauce, 3 fl oz

Aged cayenne pepper sauce in the Louisiana tradition — vinegar-forward, sharply hot, and built to wake up everything it touches. The 3 fl oz bottle slips into a lunch bag, a tailgate cooler, or a desk drawer.

How to Use

Shake, then dash. A few drops on eggs, gumbo, or fried fish. A teaspoon stirred into red beans, étouffée, or bloody mary mix. Splash into a marinade for chicken wings or shrimp, or whisk into melted butter for a quick wing toss.

Common Uses

Jambalaya, gumbo, crawfish boils, fried chicken and catfish, oysters, collards and greens, deviled eggs, queso, chili, breakfast tacos, Bloody Marys and micheladas.

Why This Format

Aged pepper mash plus vinegar in a shake-top bottle means heat that's already balanced — no chopping fresh peppers, no reducing vinegar, no waiting for ferment. The narrow neck meters drop-by-drop so you control the burn instead of guessing. Travel-friendly size for the cook who needs their sauce wherever the plate lands.

Ships from Doral, FL.