After decades of exploring the tricks of southern Louisiana cooking, we at Buffalo South have learned two very important things:  no two cooks cook the same dish the same way,  and therefore, recipes  are a lot like a road map,,,,it takes you from one place to another, but there may be many different ways to reach your destination!!!!  With that being said, please review some of our favorite “recipes”, you’ll find  several wonderful ideas of how we have enjoyed including Buffalo South sauce to our cuisine.  However, you’ll note that there are few specifics of how we got there!  So,,,, try it, adjust it to your taste,,,,,,and ENJOY!!!!!  And then use YOUR imagination, so that “your next meal will always be better than your last”!!!!

Buffalo South Sauce

These are sample dishes we have made with Buffalo South Sauce, demonstrating the versatility it provides, either as a stand alone application, or as an enhancement with other ingredients.


Buffalo Wings:

-  Deep fry naked wings at 350 degrees until golden brown

-  Drain excess oil, in bowl, cover and toss wings with Buffalo South Sauce

-  Serve with celery and bleu cheese or ranch dressing for dipping

·   Pretend you are in western New York, and serve with your favorite pizza

Buffalo South Eggs Benedict, Cajun style:

-  Prepare toasted and buttered English muffin

-  Prepare eggs to preference:  poached, sunny-side up, over easy, etc

-  Prepare hollandaise sauce, flavored with Buffalo South Sauce

-  Saute in butter and garlic, deveined shrimp tails and thinly sliced andouille sausage

-  Assemble Eggs Benedict, (sans ham/Canadian bacon), garnish with chopped chives

Buffalo South Shrimp and Pasta (or Grits):

-  Prepare Angel Hair pasta, or grits

-  In butter and garlic, sautee the trinity along thinly sliced andouille sausage

-  In sauce pan, combine whipping cream, compound butter, and Buffalo South  Sauce

-  Heat to just short of a boil, stirring often, reduce heat to simmer

-   Add deveined shrimp tails

-  Simmer until shrimp are cooked, add sauteed trinity and andouille

-  Serve sauce  over pasta (or grits), garnish with dusting of grated Romano cheese and chopped green onions

Buffalo South Corn-on-the-cob:

-  Shuck and clean fresh corn on the cob

-  Par boil, or microwave for a couple of minutes

-  Brush with butter

-  Brush with Buffalo South Sauce

-  Grill over direct heat, turning often, or use rotisserie basket

Buffalo South Stuffed Pork Loin:

-  Pork loin, trimmed, and fileted until flat

-  Apply liberal coating of Buffalo South Sauce

-  Spread softened cream cheese on pork

-  Remove casings from 3-4 links of Billy’s Boudin, and spread over loin

-  Squeeze water from two packages of chopped spinach, and spread over loin

-  Roll loin, and tie with string, apply liberal coating of Buffalo South Sauce

-  Wrap rolled loin in bacon

-  Smoke on indirect heat, 220 degrees until internal temperature reaches 165 degrees, approximately 3.5 hours.  Recommend apple or cherry wood for smoke

Buffalo South Pulled Pork:

-   Make injection marinade:  apple juice, your favorite B-B-Q sauce (prefer either Sweet Baby Ray’s or Rufus Teague), and Buffalo South Sauce

-  Inject bone-in boston butt roast

-  Smoke (apple or hickory) at 220 degrees until internal temperature reaches 200 degrees, baste occasionally with any remaining marinade


Buffalo South Catfish:

-  Marinate filets in combination of Buffalo South Sauce and milk

-  Dredge filets in your favorite dry fish fry.

-  Deep fry at 350 degrees


-   Grill/broil filets, baste with Buffalo South Sauce as fish cooks

Buffalo South Pickle Chips:

-  Dip Bread and Butter or sweet pickle slices in Buffalo South Sauce

-  Dredge in crushed tortilla chips

-  Deep fry

-  They are sweet, spicy and crunchy

Buffalo South “drunken” ribs:

Prepare ribs, either Baby Back or Country

-  Basting sauce:  Buffalo South Sauce, bourbon, favorite B-B-Q sauce

-  Grill or smoke to choice, continue basting ribs as needed

Buffalo South Tarter Sauce:

-  Combine cream cheese, bleu cheese, mayo, Greek yogurt, sweet pickle relish, lemon juice, and Buffalo South Sauce

-  Serve warm or cold over crab cakes, fried fish, dipping for crawfish or shrimp

Buffalo South Smoked Deviled Eggs:

-  Boil eggs to desired level of hardness, cool, and peel

-  Place in a plastic bag, add Buffalo South Sauce

-  Toss to nicely coat eggs, let marinate approximately one hour (save excess)

-  Smoke (wood of choice) approximately 1 hour at 200 degrees

-  Mix yolks to make your favorite stuffing

-  Brush remaining Buffalo South Sauce in each egg half, fill with yolk mixture

-  Garnish with paprika, parsley and slice of jalapeno