Bayou Saigon
Viet-Cajun Crawfish Boil
Vietnamese immigrants arrived in Louisiana beginning in the mid-1970s, and they settled along the Gulf Coast with a logic that made sense: a subtropical coast with shrimp and crabs, a Catholic tradition, and a fishing economy that felt familiar. The cooking that developed, Vietnamese-Creole, a genuine synthesis, is one of the most exciting regional cuisines in America. Bayou Saigon carries that fusion: lemongrass and dried shrimp alongside the Cajun aromatic base, the bayou and the South China Sea at the same table. Use it on shrimp, crab, whole fish, and Gulf Coast dishes.
Best for: crawfish & shrimp boils, seafood, garlic-butter wings, corn, potatoes
A little goes a long way, start with a pinch.
Arriving Fall 2026.
Notify me when it drops.
Ingredients
Garlic Powder, Smoked Paprika, Kosher Salt, Cayenne Pepper, Ground Lemongrass, Onion Powder, Ground Ginger, Celery Seed, Dried Shrimp, Dried Lime Peel, Coriander, Black Pepper, Sugar, Chili Flakes. Contains: Shellfish (Crustacean), Celery.
How to Use
How to use - Bloom in a little hot oil or butter over medium heat for 30–60 seconds to wake up the spices, then build your dish on top.
Crawfish & shrimp boils, seafood, garlic-butter wings, corn, potatoes.
Start with a pinch. Taste. Add more.
