Today Creole and Cajun often describe similar cuisine. Years ago Creole cooking was “city cooking” based on French traditions, but with influences from Spain, Africa, Germany, Italy, the West Indies, etc. Cajun cooking was peasant food from the Acadians (later Cajuns). Creole food is more refined and subtler. while Cajun food is often pungent and more highly spiced. Creole cooking often starts with a dominant tomato base. Today the line between the cusines is “clearly blurred”


Ingredients: Salt, Paprika, Granulated Garlic, Black Pepper, Cayenne Pepper, Granulated Onion, Thyme, Oregano.