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.