▁sar igue ▁ ▁Cre ole ▁season ings ▁Ind ividual ▁ ▁Bay ▁leaf ▁O reg ano ▁Bell ▁pe ppers ▁( green ▁or ▁red ) ▁Black ▁pe pper ▁C ay enne ▁pe pper ▁Cel ery ▁Gar lic ▁On ion ▁( bell ▁pe pper , ▁on ion , ▁and ▁cel ery ▁used ▁together ▁are ▁known ▁as ▁the ▁" hol y ▁tr inity " ▁of ▁Cre ole ▁cu is ine .) ▁Par s ley , ▁flat ▁leaf ▁S assa fr as ▁leaves ▁( d ried ▁and ▁ground ▁into ▁the ▁sp ice ▁known ▁as ▁fil é ▁for ▁g um bo ▁of ▁the ▁Cho ct aw ) ▁D ried ▁sh rim p ▁Sug arc ane , ▁also ▁can e ▁sy rup , ▁brown ▁sugar ▁and ▁mol ass es ▁Th yme ▁ ▁Bl ended ▁" Cre ole ▁sp ice " ▁bl ends ▁such ▁as ▁Tony ▁Ch ach ere ' s ▁and ▁RE X ▁King ▁of ▁Sp ice ▁are ▁sometimes ▁used ▁in ▁Cre ole ▁k itch ens , ▁but ▁do ▁not ▁suit ▁every ▁cook ' s ▁style ▁because ▁Cre ole - style ▁season ing ▁is ▁often ▁achieved ▁from ▁scratch , ▁even ▁by ▁taste . ▁Wh ole ▁pe ppers ▁are ▁almost ▁never ▁used ▁in ▁authentic ▁Cre ole ▁d ishes ▁— ▁ground ▁C ay enne , ▁pap ri ka , ▁and ▁pe pper ▁sau ces ▁pre dom inate . ▁Hot ▁sau ce ▁Sea fo od ▁bo il ▁mix ▁Vin eg ar ▁season ed ▁with ▁small , ▁pick led , ▁hot ▁green ▁pe ppers ▁is ▁a ▁common ▁cond iment ▁with ▁many ▁Cre ole ▁me