HOW IT ALL BEGAN
In 1976, Rick Dies started his hot sauce experiments while working for a local restaurant. Roughly 20 years later, he decided to resurrect his love of hot sauce with the launch of Bayou Red in the late 90's. Now this was no easy feat as Cajuns take their hot sauce very seriously. Refined through generation after generation, Bayou Red's recipe is the perfect blend of habanero and cayenne peppers, making it the ideal addition to any dish.
Rick Dies (Right) holding a pepper basket with friends.
Associated article noting launch of Bayou Red with locally sourced peppers from Goudeau, Louisiana.
HANDMADE AND BOTTLED
Using only natural ingredients, this Cajun gourmet hot sauce is aged in a two-step aging process—perfecting its unique flavors. Bayou Red presently manufactures three different types of sauce—each handmade and approved by the founder himself. Rick's goal is to personally ensure that every batch lives up to the Bayou Red brand.
LOUISIANA'S BEST
In 2007, Rick took on the challenge of going head to head against the giants of the industry in a competition to claim the title of Louisiana's Best Hot Sauce. Defying all odds, Bayou Red beat out the competition—claiming the illustrious title.