Jean-Paul Bourgeois | Creole Tomato and Onion | Chorizo Blend Inspiration
Check out our exclusive Behind the Blend / Flavor Report with Jean-Paul Bourgeois:
What was the creative process behind Creole Tomato and Onion? What inspired the blend?
I wanted this blend to be authentic and honor chorizo while being authentic to myself. That’s what’s so great about America – people can come together and share influences and honor both traditions through food. If you love chorizo you’ll love this. Ripe tomato and green scallion – those are big flavor profiles in Louisiana, and I knew I could recreate the earthy and sweet chorizo experience using tomato powder and lots of citric acid. This blend is meant to be a versatile one-stop shop for chorizo and chili; this by far makes one of the best chili mixes, you don’t need anything else.
How would you describe the flavor profiles of this blend?
This blend has a complex and earthy sweetness that comes from the tomato powder and onion that makes it so different from a typical chorizo blend. That tomato powder gives the blend a silky smooth texture that’s almost like an emulsifier. Then you get very nostalgic flavors – the citric acid adds zing and smoked paprika adds another level of complexity.
How would you describe the aromatics of the blend?
If you open up any blend or seasoning and it doesn’t just hit you in the nose – don’t use it. This blend gets you right in the sinuses with a sweet aroma of tomato and cumin and then zing of citric acid. These are small-batch blended, so the freshness just makes these ingredients sing.
What would be perfect foods to use this blend on?
- Chorizo or any ground meat
- Fish and seafood, shrimp over the fire, roast oysters or lobster
- Veggies like zucchini or fried green tomatoes
Pro tip: Use this blend on fat, like a butter compound, as a vehicle for the spices – the flavors bloom. This blend almost acts a meat substitute in things like beans and veggies – you can have those savory flavors minus crumbled meat.
Is there a beer or wine or beverage that would pair well with the blend?
Cold beer, a nice chardonnay for creaminess or light Burgundies to give contrast to the sharp and robust complexity of the blend. You can also add salt to the blend for a margarita rim. This is a hot summer night kinda blend; you’ve gotta have a cold beer being outside and cooking with this.
Any other Spiceology products that would layer well with this blend?
Smoky Honey Habanero to raise the sweetness and heat and make the overall flavor profile more robust.
Types of cuisine that fit particularly well with the blend?
It was made for chorizo in mind, but you can add to any southwest or Tex Mex-inspired dishes..