Flavour: spicy, smoky, savoury, herby.

Aroma: spicy, smoky.

Heat Level: medium.

A fiery blend that works well on slow cooked pork shoulder or for a classic jambalaya or gumbo.

Ingredients

Paprika (30%), Black Pepper, Cayenne Pepper, Garlic, Onion, Salt, Thyme (5%), Oregano (5%).

Weight

65g

Storage information

Store in a cool, dark, dry place.

CREOLE GUMBO

Serves: 2

Ingredients: 60g butter, 60g plain flour, 1 onion finely diced, 2 sticks of celery finely diced, 1 green pepper finely diced, 3 tsp Bart Creole Blend, 450 ml vegetable stock, 1 Bart Bay Leaf, 200g large shelled raw prawns, 2 ripe tomatoes chopped, 250g cooked white rice, 2 spring onions sliced.

In a large saucepan, heat the butter until bubbling then stir in the flour. Cook over a medium/low heat for 10 minutes, stirring continuously until rich golden brown.

Add the onions, celery, pepper and Bart Creole Blend to the pan and stir for 2 minutes until the vey starts to soften. 

Slowly add the stock, stirring regularly to prevent lumps.

When all the stock is incorporated add the Bart Bay Leaf and bring to a gentle simmer. Cook for 30 minutes. Add the prawns and tomatoes and simmer, cooking until the prawns are pink.

Divide the rice and gumbo between 2 bowls and sprinkle with spring onions.

JAMBALAYA

Serves: 4

Ingredients: 2 tbsp oil, 22.5 g cubed chicken breast, 225g cubed chorizo, 3 celery sticks, 1 red and green pepper, all chopped, 3 tsp Bart Creole Blend, 250g rice, 200g can chopped tomatoes, 600 ml chicken stock.

Heat the oil in a pan and add the chicken and chorizo. Cook until browned then remove from the pan. Fry the celery and peppers for 3 minutes, then return the meat to the pan.

Add the Bart Creole Blend and cook for 5 minutes. 

Add the rice, tomatoes and chicken stock. Bring to boil and stir. Cover and simmer gently for 20 minutes or until the liquid is absorbed.

Serve with Cornbread.