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Zatarain's Spicy Creole Mustard

Zatarain’s Spicy Creole Mustard

You don’t taste N’Awlins in my Louisiana-inspired recipes without a little Creole mustard kick! For everything from my Antidote Potato Salad to Remoulades to a little pop in the Red Beans & Rice this has been my Louisiana go-to for more than 30 years.

The Jar’s the way to go. Get it at Jet!

$1.29

Product Description

The Cook’s Tour

Born on the bayou and built for bold flavor, Zatarain’s Spicy Creole Mustard doesn’t tiptoe onto your plate—it struts in, brass band and all. This is New Orleans in a squeeze bottle: zesty, peppery, and full of rhythm. It’s got just enough heat to wake up your po’boy, light up your shrimp boil, or turn plain old pretzels into a Mardi Gras parade.

The Experience

Flavor Notes: A sharp mustard kick up front followed by smoky paprika, crushed cayenne, and a touch of vinegar brightness. It balances heat and tang the way a good jazz band balances horns and drums—each note hits, then blends beautifully.

Texture: Smooth yet hearty, with flecks of Creole spice that remind you it’s hand-crafted for soul food, not dainty tea sandwiches.

texture:

Smooth yet hearty, with flecks of Creole spice that remind you it’s hand-crafted for soul food, not dainty tea sandwiches.

origin:

Straight from the spice masters of Zatarain’s in New Orleans, where Creole cooking means bold layers and unapologetic flavor. This mustard captures the city’s spirit—equal parts French flair, African heat, and Southern hospitality.

MY TAKE:

Zatarain’s makes the staple mustard of my Cajun and Creole culinary creations. You don’t taste N’Awlins in my Antidote Potato Salad without a little Creole mustard kick! For everything from Remoulades to a little pop in the Red Beans & Rice this has been my Louisiana go-to for more than 30 years.  It’s not spicy in the “hot” range, just more piquant, so no worries for those who can’t or don’t eat the heat. It’s a stone ground mustard, but, unlike other stone grounds, its spices offer a little regional flair that, if you’re trying to cook totally legit Big Easy eats, you will need for your feed. It’s still made in Louisiana, but I have noticed, at least since they started putting it into these squeeze bottles, that it separates a lot more than it used to do, and it lacks a little of the creamy texture that it once had. It still retains the spirit and most of the flavor. Just give it a good shake before you use it. If you need more body, I’d stick with the jars, where they make it more in the tradition, but I know how y’all love easy, so I’m serving up the dope on the most commonly-ordered delivery device. It earns my Two-Diamond ChoiceStuff™ rating, because there are a lot of mustards out there Zat’s still where it’s At, but they can’t stand pat.  Improvements to the grind would be most kind.   How we rate our ChoiceStuff Product Website

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