New Orleans-style cuisine is known to be spicy, but its the combination of spices and sauces that give Cajun and Creole cooks the real zing.
We use many spices including mustard seeds, cayenne pepper, garlic, onion tops (green onion), filé (ground sassafrass), and red and black pepper.
Here is a list of some of the best local seasoning blends (you can find these at our store):
– Andy Roo’s Spicy Cajun Fried Chicken Seasoning. Ingredients: salt, cayenne pepper, onion, garlic, celery, black pepper, other herbs and spices. (See the photo)
– “Slap Ya Mama” Cajun Seasonings. Ingredients: salt, red Pepper, black pepper and garlic.
– Cajun Shake “Quick Shake” Seasoning. Ingredients: salt, red pepper and other spices, garlic, onion, and cottonseed oil.
– Tony Chachere’s Original Creole Seasoning. Ingredients: salt, red pepper, garlic and other spices.
If you need more than just the spice, add heat to any dish with hot sauce (as the average Louisiana-native does)
Here is a list of some famous spicy sauces in New Orleans (we these sell at our store, too!):
– Crystal Hot Sauce. Louisiana favorites, made with fresh cayenne peppers.
– Blair’s Original Death Sauce. One of the hottest sauces made with red and orange habaneros, vinegar, fresh cayenne, smashed garlic, chipotle, lime juice, cilantro, fresh herbs and spices.
– Original Louisiana Hot Sauce. Blended from authentic long cayenne peppers.
Spice and fare are the distinctive qualities that separate Cajun/Creole food from the rest. So why not add these spices to any dish? Pizza? Burgers? Fries? Mac n’ cheese? I think yes!