The Creole cuisine in New Orleans unites European, Caribbean, and African influences. West African okra in French bouillabaisse became gumbo. Spanish paella with Caribbean peppers became jambalaya. And none of these dishes would taste the same without Creole seasoning. Our blend is as delicious in crawfish etoufee as it is sprinkled on a po-boy.
Ingredients: Salt, paprika, garlic, onion, pepper, chiles, oregano, thyme
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