How did Geaux Creole get started? It’s a question we get asked all of the time and one we proudly answer. It started with a love of food and cooking! We’re from Louisiana. It’s what we do! We love our football, our festivals and we especially love our food! Chris Freret grew up with a love of food . . . especially seafood! 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!
Never satisfied with the spice blends on the market, Chris began blending his own spices in college. 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.
You see, for Chris, it’s not all about the salt and red pepper. His blends are full of ALL kinds of flavorful herbs and spices and they have LESS SALT than most of the other brands on the market. Believe me, I know! I have witnessed the many years of Geaux Creole becoming what it is today. Our friends and family have been taste testers and our kitchen has been a test kitchen with herbs and spices spread from one end to the other as Chris has perfected his recipes. And perfected is what he has done!! The result is Geaux Creole!! If you haven’t tried it yet, you should!