The Cook Shop Seasonings give you an authentic taste of Louisiana cuisine that's healthy and fuss free. These perfectly blended spices take the guess work out of cooking. Everything you need for mouthwatering flavor is already in the blends. Use each one separately, mix them together, or add whatever you like. The Cook Shop Seasonings are your FLAVOR FOUNDATION!
The Creole Seasoning uses a tomato base. Tomatoes are used consistently in Creole dishes and help to separate New Orleans’ Creole cuisine from the rest of Louisiana cooking.
The Cajun seasoning has what is known in Catholic Louisiana as "the holy trinity:" a seasoning base of onion, bell pepper and celery. These vegetables are the foundation for countless Louisiana recipes.
The seasonings contain only 2% sodium because they’re vegetable-based, not salt-based. All of the flavor with none of the guilt.
Our seasoning blends are old family recipes that are the product of early New Orleans settlers and tradition that dates back centuries.
The Cook Shop calls New Orleans LA Home, but we ship our cuisine enhancers, byway of Creole and Cajun Seasonings, to anywhere in the world. You can also visit your local supermarket and request The Cook Shop. This will help us to bring flavor, health consciousness and culture to every spice rack in the world.
"Hands down the best seasoning I've had in a long time"
"I couldn't believe something could have this much flavor and not be bad for you"
"I use the creole seasoning on everything
"This brings me home with every bite and I'm happy to know I can get this shipped to me too."
Experience the difference the Cook Shop Creole & Cajun Seasoning Blends will make in your cooking.
Bitters Basics The truth about bitters and the cocktail is a long and sorted tale. It's believed that some version has existed as far back as ancient Egypt, where her...
Growing up in New Orleans mandates a love affair with bread pudding. I don't remember the first time I ate it, but my grandmother made one of the best I've ever tasted. If food is an expression of love, (and I know that it is), we were most certainly cared for and treasured by my grandmother. Now, I want to share her recipe with you, so you can spread a little love today.
Whether pan seared, poached, grilled, baked or broiled, one thing remains the same when preparing salmon... it's done when it reaches 145 degrees, as per the FDA. Don’...
