Creole Spice

Cook with Creole Spice : Stews, Salmon, Seafood, Rice Dishes, Creole or Cajun Cuisine

  • Creole Spice is a distinct and addictive blend of herbs and spices from the southern United States. Most often used in Cajun foods like gumbo and jambalaya, it's well-known for its presence in stews and dishes that contain rice, prawns, and spicy sausage.

  • Recipes

    Coming soon

    Uses

    You'll want to use this addictive Creole Seasoning on everything, but you'd be doing it a disservice if you didn't try to create a classic cajun dish like gumbo or jambalaya, both of which boast prawns, sausage, and rice. Use it to blacken salmon, spice up a healthy chicken dinner, or add it to sour cream for a savoury, multi-purpose dip.

    Pairs deliciously with:

    Gumbo, Blackened Fish, Baked Chicken, Prawns, Beans and Rice

  • Origin & History

    Originating in Louisiana in the USA, Creole cuisine grew from the influence of colonial cultures like the French on the foods traditionally eaten by the Southern population before the 1800s. It combines bold flavours and pungent herbs with techniques like slow-cooking and sauce-making. The holy trinity of creole or cajun cooking is comprised of celery, bell pepper, and onion, which is then usually combined with local foods like prawns or sausage and seasoned with a medley of herbs and spices.

  • Ingredients

    Chillis, Black Pepper, White Pepper, Oregano, Basil, Thyme, Onion, Garlic, Sea Salt, Carrot, Celery, Bay Leaves

    Weight

    18g

    Serving size

    14 x 1/2 Tsp




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