Spicy Cajun Bloody Mary Mix
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.
- Ready In:
- 1 (64 ounce) container tomato juice
- 2 tablespoons creole seasoning
- 1 tablespoon minced garlic
- 1 tablespoon horseradish
- 1 teaspoon steak sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 1⁄2 lemon, juice of
- 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.
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I have tried all sorts of mixes and a half a dozen recipes and this is by far the best!!! My whole family loves spicy stuff so this fits right in. I rimmed the glass with the creole seasoning and celery salt. I then garnished the glasses with jalepeno stuffed olives, pepperoncinni and the mandatory celery spear. Delicious!!!
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.