Zoitsa Homely Produce would love to introduce you to…Creole Seasoning.
Its salty. Its peppery. Yet smooth. Leaves a lingering ZING and leaves a saltiness along the sides of your mouth. Its robust. Its smoky. Its bold.
It’s not a burn and it won’t make your straight hair go curly from the heat. It’s deeper than that. It’s vibrant. It’s present but not that overpowering.
Our Creole Seasoning is perfect sprinkled on meats, fish, prawns, soups, vegetables, rice, and takes your Jambalaya and Gumbos to another dimension.
Our Creole Seasoning consists of salt, granulated garlic and onion, black peppercorns, cayenne pepper, dried oregano, dried thyme and smoked paprika. It really is a deliciously versatile seasoning, and it will boost foods that may be “dull”. We mill the spices to a powder consistency to really bring out the flavours.
What is Creole Seasoning? Creole Seasoning is a versatile seasoning or spice mix. It works so well in many foods.
Is it the same as Cajun Seasoning? Creole and Cajun seasoning are different. There are commonalities and I guess you could substitute one for the other in a recipe, but they are different. Traditionally Cajun Seasoning is a hell of a lot spicier than Creole.
I spent weeks reading about both Creole and Cajun cooking and seasoning. It was a wonderful eye opening experience for me. Yes…I can be a nerd, but I really do love reading cookbooks.
Creole Seasoning was first invented back in 1972. I was very surprised to be honest. I assumed that Creole Seasoning had been around for a lot longer than that. It was invented by a travelling salesman called Tony Chachere. This amazing man was born in 1905 in a tiny town in Cajun Louisiana called Opelousas. There’s heaps more I could tell you about this man but I’m sure I may bore a lot of you to tears. This man was referred to as the “Ole Master” of fine Cajun cuisine and if I may quote: “ in his first-ever cookbook published in 1972, the recipe that would later become his Original Creole Seasoning was a clear standout amongst home cooks.” I guess it’s safe to say he bought Creole Seasoning to the masses.
I was fascinated to learn that Creole cooking began in New Orleans and is a mixture of the traditions of French, Spanish, Italian, American Indian, African, and other ethnic groups. Whereas Cajun cooking and flavours is essentially a very old method of French cooking, and this style of cooking and flavour has been around for a very long time.
So…the best way to use our Creole Seasoning is to lightly sprinkle on your foods. Use it like a salt. Sprinkle, taste test and when its salty enough (to your liking) then you know it seasoned to perfection.
The best way to use this seasoning is to add 1 tablespoon per 500 grams of protein.
We now offer our products not only in jars but in pouches as well.
Zoitsa Homely Produce also has a gorgeous Spicy Cajun Seasoning coming soon. So, keep your eye out on our socials and our website for more details.
No nasties. No Chemicals. No anti-caking agents. No weird chemical additives. NO fats, NO oils, NO sugars, NO thickeners, NO preservatives.
Our Creole Seasoning Mix is Vegan, Vegetarian, Gluten Free, Allergen Free
Bon Appetit my friends!
