CAROLINA SMOKE: Creole Seasoning - 300g

At a glance

Heat: Medium — Creole warmth with ancho depth

Size: 300g shaker

Origin: Made in Australia (Sydney) — Carolina heritage

Dietary: Contains MSG (621) · may contain traces of gluten, soy, peanuts

Best on: Prawns, chicken, fish, steak, gumbo, jambalaya

Creole spice smuggled out of New Orleans and into a Sydney shaker — I've run stranger routes for worse cargo. Blacken some prawns, then keep the island heat rolling: Heavenly Hell Pinch Dat Tail Cajun Rub loves the same treatment, and for a Caribbean cousin, brush chook in Melbourne's Little Brixton Jerk Marinade. The whole Carolina Smoke stash is over here.

🏴‍☠️ Darryl's Secret: Creole Prawn and Snag Jambalaya

One pot, bayou attitude.

You'll need: 400g green prawns, peeled; 2 smoked sausages, sliced; 1½ cups long-grain rice; 2 tbsp Carolina Smoke Creole Seasoning; 400g tin diced tomatoes plus 3 cups chicken stock.

Do this:

1. Brown the sausage in a heavy pot over medium-high heat for 4 minutes.
2. Stir in the rice and seasoning for 1 minute, then add the tomatoes and stock.
3. Cover and simmer gently for 18 minutes.
4. Push the prawns into the rice, cover and cook 5 minutes until pink, then rest 5 minutes before serving.

Why it works: Toasting the rice with the seasoning carries the Creole spice through every grain.