What's going on here: Many of the Creole and Cajun seasonings on the market today bring plenty of heat and salt, but not much else. We wanted to create an authentic and complete Creole flavor profile that is savory, with a little heat and a lot of authenticity. So while you'll fine the cayenne and black pepper here, we also included celery seed, toasted onion, sweet red pepper flake (The Trinity).
How to use it: This is one of our most versatile items. Use on absolutely any cut of meat, poultry, seafood, and vegetables.
Method: As with all of our salts, this can be used as a dry brine, basic seasoning salt, or finishing salt.
To Dry Brine: Apply generously (1/2 to both sides of cuts of meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet and refrigerate uncovered until it's time to cook. Remove meat from the fridge 45-60 minutes and let it rest at room temperature prior to cooking. This process will result in a dramatically improved flavor, texture, and residual moisture (juiciness) of your meat dishes. Check for seasoning after cooking and apply more if needed, to suit your taste.
To Season Seafood and Vegetables: Simply apply ½ to 1 teaspoons per serving prior to cooking. Add more to taste if needed prior to serving.
Vinaigrettes: Simply season to taste.
Ingredients: Kosher flake sea salt, black pepper, roasted garlic powder, toasted onion powder, smoked paprika, celery seed, red bell pepper, basil, thyme, cayenne pepper.
Nutrition Facts: Serv. Size: 1 tsp (3g). Servings: 5. Amount per Serving: Calories 8. Fat Cal 0 (0%DV), Sodium 240mg (11% DV), Total Carb 2g (1%DV), Fiber 1g (1% DV), Sugars 1g, Protein 0g, Vitamin A (4% DV), Percent Daily Values based on 2,000 calorie diet.