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About

About

The Blend

Geaux Creole is NOT a SALT and RED PEPPER spice company! Sometime over the last 30 years, the perception of creole foods has changed. With all the cheaply made heavy in salt and Chinese "RED" pepper blends on the market today, it is no wonder people associate creole food with salty, spicy foods.

Real Creole foods are derived from many different herbs and spices that when melded together, offer a wonderful, flavor rich dish with a little kick that will tantalize your taste buds.

While we do use salt in many of our blends, you will find that it is much less than many of the competitive products on the market today. WE NEVER cut corners by using Chinese red pepper, only real Cayenne Peppers. The cheaper Chinese "red pepper" actually has a negating effect on the blend of herbs and spices we use to create an authentic Creole flavor profile. 

The Tradition

With its French, Spanish, and African roots, Geaux Creole Seasonings embrace the culinary practices of the people that have inhabited Southern Louisiana from the 1700's to today.

Geaux creole spices and recipes embrace bold rich flavors from across the globe and fuse them into a dishes perfected in Southern Louisiana that are packed with bold flavors but offer subtle tinges of many different herbs and spices. We use many different herbs and spices that will bring any dish to life with flavors you didn't even know existed.  

The Chef

Born and raised in South Louisiana, Chris Freret grew up with a love of food! If he’s not boiling crawfish, shrimp, or crabs, he’s smoking a brisket, pork shoulder or baby backs. If he’s not grilling, he’s making a pot of red beans and rice, gumbo or jambalaya. The man loves to cook and he’s REALLY good at it!
 
Having never been satisfied with the status quo, Chris has always strived to take a good thing and find a way to make it better! Especially when it comes to food. For many years, he was Chairman of his high school’s annual Alumni Crawfish Boil. During these cookoffs, teams would share with him their recipes. He tasted the crawfish himself; talked to the judges and the attendees. 

Combining this information with his own ideas, Chris developed an award winning crawfish boil blend! Since then, he’s blended the other delicious products that make up Geaux Creole’s product line.
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