Our products can be used in many ways including:

Sweet & Tangy Swamp Sauce


Any Grilled or Smoked meat

Baked Beans

Swampy Jeaux’s (Louisiana spin on the Classic Sloppy Joe using 1/4 cup Voodoo wing sauce & 1/2 cup of Sweet &Tangy swamp sauce & our favorite Swampy Jeaux recipe)

Fried or Grilled Chicken Wings

Meat Loaf topping

Grilled Shrimp or Salmon, etc.

Bayou Dipping Sauce


As a condiment sauce for any dipping item

Mixed in meat loaf

French fries

Mixed in or on hamburger patties

Pulled pork

Grilled Chicken salads, etc.

Voodoo Wing Sauce


Fried or Grilled chicken wings

Fried Fish

Scrambled Eggs / Omelets

Mixed in Chili

Grilled Shrimp or Salmon, etc.

Add to butter milk for deep fried chicken marinate

"Thank you for trying our products. I encourage you to use your imagination while using them.

We feel confident you will find something you like them with. Enjoy your swamp sauces.”

Boudreaux the Grill’n Gator

Swampy Jeaux’s Sliders Recipe




1 lb 80/20 ground beef   (substitute ground turkey or buffalo for leaner meat)

1 medium green bell pepper chopped

1 quarter of red onion chopped

¼ cup brown sugar

2 Tsp Worcestershire sauce

2 Tsp mustard

¼ cup of Swamp Sauces and Seasonings "VooDoo Wing Sauce"

½ cup of Swamp Sauces and Seasonings "Sweet & Tangy Swamp Sauce"



Cooking Directions:


Brown ground beef in cast iron skillet over medium heat. Cook the meat until medium well with a little pink still visible, and then drain the fat. The beef will cook to well done as the sauces and other ingredients are added. After draining the fat, return meat back to stove reducing the heat to low. Add the chopped ingredients, stir and allow vegetables to cook until slightly softened (1 -2 minutes), then add the sauces, brown sugar and the rest of ingredients. Stir well to blend all the ingredients until you have a covering of the meat and all the liquids are combined well. It should have a slightly dark molasses color. Cover and reduce heat to a simmer to allow the sugars to breakdown and blend, stirring occasionally. While meat is simmering, place slider buns in oven on high broil to toast. Add cheese to bun top if desired. When buns are toasted and cheese is melted, plate and add swampy Jeaux sauce to the bun then Bon’apetite!


This recipe can also be layered over tortilla chips, covered with shredded cheese and served as swampy nachos. One recipe, two perfect tailgate dishes. Enjoy!

Cajun Pizza




1 pk pizza crust dough

1lb pk Aondoui Sausage

1 pk cooked crawfish tails (found in seafood freezer section @ grocery store)

1 pk frozen popcorn shrimp

½ Red Onion chopped

1 Green Bell pepper chopped

2 cups Parmesan cheese grated

½ teaspoon "Boudreaux’s Swamp Dust Garlic & Herb Seasoning"

¼ Cup "Boudreaux’s Swamp Sauces Voodoo Wing Sauce"


Cooking Directions:


Pre-heat oven to 375 deg. Prepare pizza crust following package instructions. Work pizza dough into round disc and place on pizza baking sheet pan. Place pizza dough into oven to pre-cook for 5 minutes or until crust is partially cooked. Remove crust from oven using an oven mitt. Place pizza pan on folded kitchen towel to prevent from burning counter top.

Pour wing sauce on crust and spread evenly using a kitchen spoon or ladle. Evenly spread shrimp, sausage, crawfish tails and all other ingredients onto pizza crust, sprinkle Garlic & Herb season over pizza then cover with parmesan cheese. Place pizza back into oven and finsh cooking. Check after ten minutes. Crust should be a light golden color around the edges. Remove from oven and slice into small pieces, then serve.


Bayou Chili




4 Tablespoons Oil

½ Cup Onion

½ Cup Celery

½ Cup Green Bell Pepper

½ Cup "Boudreaux’s Swamp Sauces Voodoo Wing Sauce"

2 cloves Garlic

1lb Coarse Ground Chili Meat

1lb Italian Sausage (link form)

2 Cups Diced Tomatoes (canned, undrained)

1 Can Red Kidney Beans (drained & rinsed)

1 Can Pinto Beans (drained & rinsed)

2 teaspoons salt

2 teaspoons sugar

3 whole Jalapeño Peppers

3 Tablespoons chili powder


Cooking Directions:


Using 2 Tablespoons of the oil, sauté the onion, celery and bell pepper, adding the garlic after the trinity (veggie mixture) has softened some to prevent the garlic from burning. Set the veggies aside. Using the rest of the oil, brown the chili meat and sausage, cutting the sausage into bite size pieces.

Add the chili powder to the meat and stir well.

Add your sautéed veggies to the browned meat with the other ingredients except the beans and Jalapeños. Stir well and simmer for 10 minutes.

Make three cuts in each pepper and place into the chili. Let chili cook for about an hour or until the peppers are soft.

Add the beans and cook for another 30 minutes. Remove the peppers carefully squeeze the juice from the peppers with tongs, stir well and serve with your favorite cheese, gradated or sliced.