Paprika, onion, and thyme give this blend a classic creole flavor profile, livened up with a little pepper heat. Not too salty or spicy, this blend is perfect for use in cooking, but it also stands up as a rub for roasted meats or blackened fish. Shake it straight onto prepared food instead of salt and pepper for a little cajun twist. This blend was previously called 'King Creole Seasoning.'
Customers love that it brings authentic Creole flavor with a savory kick that is hot but not too hot, and never overly salty. It gets used for blackening fish and chicken, seasoning salmon and shrimp, stirring into gumbo, jambalaya, soups, and seafood chowder, and adding bold flavor to Cajun chicken pasta, rattlesnake pasta, rice, and even catfish breading.
