Creole Mustard

Zatarain’s has supplied generations of Louisiana cooks with a fine line of traditional seasonings, from shrimp boil to file, the powdered sassafras leaf used to thicken gumbo. Their mustard is held in esteem and sets a standard in New Orleans. If it is unavailable in your area, here is another, hotter version, pebbly with cracked whole seeds, and much in the Creole style. Prepared mustard loses its piquancy quickly; if your mustard needs aren’t great, you can prepare half of the given amoun