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Louisiana Hot SaucesCajun food is properly hot, and the oldest hot sauces are from Louisiana, specifically from Avery Island.
Tabasco, the oldest of the hot sauces; almost synonymous with the idea for years. "Put some Tabasco in it!" was the watchword when you were cooking chilli. It is hot, but it is vinegar-based, so that is the flavor that comes thru. A lady friend of mine in COS used to carry a little bottle around in her purse to rescue bland foods!! A teacher friend of mine had an expression "They've been married so
long, they're starting on their second bottle of Tabasco!!" Here's a page with more about McIlhenny's.
(right) Trappey's Red Devil is also made on Avery Island, from Cayenne peppers, but it has a completely different character. It has more flavor and is much less hot. I first heard about it from The Frugal Gourmet, who suggested using it for Buffalo Wings. Well, it's not nearly hot enough for Buffalo Wings -- you have to use TABLESPOONS full to get it hot enuf. But I discovered that it's wonderful on omelet's and scrambled eggs. I've been using it ever since for that! Note: The company is now owned by McIlhenney's.
My ol' Daddy used to spread up an open-faced peanut butter sandwich and sprinkle it with this hot sauce. I can still see him standing in the middle of the kitchen, kinda bent over so he won't spill it on himself, eating this hot sandwich and sweating like a wart-hawg!! After he died, I tried it, and now I do the same thing!! (try it, it's
GOOD!) A Doctor friend of mine in Colorado (obviously) likes hot peppers, and he ate a bunch of them right out of my bottle. I guess I don't mind, but the bottle of peppers will last a lifetime if you just keep adding vinegar. It's still OK, and I still get it out and think of my ol' Daddy!! (right) "Louisiana" The Original Hot Sauce. I think these folks are guilty of "sales puffery"...It's not the original. However, it is a good sauce -- Flavor/Heat = 3/4. Made in Iberia Parish -- close to Avery Island, but... not on the island itself. . It is a lot thicker than either of the above sauces and that makes it a little easier to use. Newer. I've used this several times now. I think it's about the same as Trappeys, maybe a little hotter, a little better.
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(left)
Trappey's Peppers. This is peppers & vinegar (the label says
"Tabasco Pepper") and you can keep adding vinegar as you use
it!! 