Zatarain's Creole Seasoning adds a deliciously different taste to everything you shake it on -- use in place of salt and pepper on meats, seafood, salads and vegetables; perfect for soups, stews and omelets. GREAT NEW TASTE. Unit Size: 8 oz. (227g)

MARINATED CREOLE TOMATOES Ingredients: 4-6 large creole tomatoes 1 small onion, sliced 1 small bell pepper, sliced Marinating Sauce 1 cup olive oil 1 tsp. Crystal? Worcestershire Sauce 1/8 tsp. thyme 1/8 tsp. salt 2 tsp. Zatarain's Creole Seasoning 1 Tbsp. white wine vinegar plus 1 teaspoon 1 tsp. Crystal? Hot Sauce 1 Tbsp. parsley, chopped Steps: Slice creole tomatoes, onion, and bell pepper; layer in large shallow dish. Add ingredients of marinating sauce in container with a tight cover (jar). Shake vigorously for 1 minute and pour over tomatoes. Allow to marinate 1 to 2 hours before serving. Note: Do not refrigerate. Refrigeration will destroy the delicate tomato flavors.

CREOLE MUSTARD & MUSHROOM PORK LOIN Ingredients: 4 lbs. pork loin cut into 1/2 inch serving pieces 2 Tbsp. Zatarain's Creole Seasoning 2 Tbsp all purpose flour 2 sticks butter, melted 1 lb. mushrooms, thin sliced 1 cup green onions, chopped 1/2 cup white onions, chopped 1 cup white wine 1-1/2 Tbsp. tomato paste 1-1/2 cups cherry tomatoes, halved 6 oz. capers 1 cup whipping cream 1 cup ZATARAIN'S? Creole Mustard Steps: Trim excess fat from pork loin and slice into 1/2 inch serving pieces. Season pork with Zatarain's Creole seasoning. Dredge pork pieces in flour and brown in butter and set aside. Add mushrooms, onions to dripping and cook for 2-3 minutes. Add tomato paste, wine and capers. Stir and reduce by half. Add browned pork cutlets, tomatoes and whipping cream. Cook over low heat and reduce by 1/4. Serve pork cutlets with pasta and sauce.