Creole and Smokers

When it comes to cooking some incredible food in a smoker, nothing beats the flavor of Creole. In this article, we wanted to provide you with some of our favorite Creole rubs and sauces, perfect for smoking your favorite beef, pork, fish, or poultry. Although many of these recipes are spicy, the flavors are unbeatable.

Louisiana Creole is a style of cooking that blends French Caribbean, Spanish, African, French, and American flavors. Similar to Cajun, Creole has a more classical, European flair. In the 1980s a famous restaurant owned by Chef Paul Prudhomme put Creole on the map, helping make the public aware of this unique balance of spices and other ingredients. Creole has become so popular that you can now find it made in cities throughout the country. As promised, here are a few Creole recipes to use for smoking your favorite meats.

Traditional Creole Rub

  • 1/2 cup Creole mustard
  • 1/2 cup onion, minced
  • 1 1/2 tablespoons garlic, minced
  • 1 1/4 tablespoons hot pepper sauce
  • 1/4 cup dry Cajun seasoning mix

Creole Turkey Rub

  • 20 whole bay leaves
  • 3 tablespoons Creole seasoning mix
  • 3 teaspoons dried thyme
  • 3 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons black pepper
  • 1/2 teaspoon salt

Grind the bay leaves into fine powder. In a bowl, mix all ingredients, dividing into three equal parts. Rub one third of the mixture on the inside of the turkey. Then rub the second third on the bird's breasts and the last of the rub onto the other exposed parts of the turkey.

Creole Fish Barbecue Sauce

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large clove garlic, minced
  • 1/4 cup onions, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup yellow or red bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons Creole seasoning mix
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon dried leaf basil
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon freshly ground pepper
  • 14.5 ounces diced tomatoes with juice
  • 1 2/3 cups chicken broth
  • 4 green onions, sliced, with most of green
  • 1 heaping tablespoon tomato paste
  • 2 tablespoons butter

Heat the butter and oil over medium low heat in a saucepan. Add garlic, onions, peppers, and celery, saucing about two minutes, until tender. Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup. Stir tomatoes into the vegetables, adding the seasoning mixture, cooking one minute. Add chicken stock and bring to a boil. Stir in the sliced green onions. Continue boiling, uncovered, for 10 minutes. Stir in the tomato paste until blended, remove from heat, and stir in the two tablespoons butter.