Cajun and Creole refer to the cooking styles of these 2 groups of people, who lived in the south, and most would agree, in Louisiana. Some believe that there is a difference between these 2 styles of cooking, with Cajun food being spicier, more rural and heartier, and Creole food being more sophisticated. Others find the distinction based on whether a tomato base is used or the color of the roux. Still other experts believe that there are more similarities between these 2 styles of cooking, and that the differences are based more on region or city.
We carry 2 Cajun seasonings - this is a salt-free version, but we also carry a more traditional version which contains salt. Additionally, we carry a Jambalaya seasoning, which has a spice profile similar to Cajun and Creole.
Our own recipe, blended with garlic, onion, black pepper, rice flour, cumin, paprika, mustard powder, cayenne, and fennel.
Sugar and spice, and all that’s nice – the perfect description for Stuart’s Apple Pie Spice. Even the name, Apple Pie, conjures up the picture...View full product details
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