Prep 10 mins
Cook 0 mins
I made gallons and gallons of this stuff during Mardi Gras in the French Quarter this year. It's delightfully spicy and flavorful without being over powered with heat.
- Mix all ingredients together in a pitcher or jug of some sort until the creole seasoning is completely dissolved. I like to use an empty gallon jug or something with a top so I can shake all the ingredients together. You can use right away, but I prefer to let it sit in the fridge and "mingle" for a few hours.
- When making drinks with the mix try rimming your glasses with creole seasoning. Pickled green beans, pickled okra, lemon, lime and of course an olive make for a wonderfully garnished spicy cajun mary.
- You can always add more or less creole seasoning and tabasco to taste.
- Make sure to have extra tomato juice on hand to "dilute" to people's personal taste preference. I sometimes had to add half mix and half juice for my customers who couldn't handle the heat.
Yummy!! We loved this quick and easy mix. I made as written except that I used half of the creole seasoning and tabasco amounts because my dinner guests didn't like overly spicy drinks. It was plenty zingy for everyone and the flavor is much better than any purchased mix. I will be using this often. Thank you for sharing and congratulations on your football pool win.
This was GREAT! I made it as directed and used homemade horseradish sauce. This was too HOT for me to drink too much of but my husband LOVED it.
I made this today and let it marinate in the fridge for a few hours before making a cajun mary tonight for DH (I sampled of course!). We both LOVED this - I doubt we will ever buy a mix again since we always need to doctor it up anyway! I was low on veggies for the pic, sorry, but we will DEFINITELY make this again! According to DH, this isn't a single blast of heat, but a nice constant burn. We LOVE spicy foods, Cajun/Creole in particular and this does not disappoint. Not for the weak at heart! Thanks for a KEEPER Ang!!!! ;)