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Any Cousins Creole Tomato fans?
Posted on 10/19/26 at 7:21 pm
Posted on 10/19/26 at 7:21 pm
I’ve got a lot of sauces and dressings at the house, but this has been my go to for years. A little goes a long way on a salad, and I particularly like it on tacos mixed with a dab or two of hot sauce.
Posted on 10/19/26 at 7:40 pm to PapaPogey
I love it but don’t know why they call it Creole Tomato. I don’t taste any tomato in it. Perhaps it has a splash of ketchup.
Posted on 10/19/26 at 8:11 pm to PapaPogey
It's good stuff. Gris Gris turned me on to it years ago. God rest her soul.
Posted on 10/19/26 at 10:52 pm to PapaPogey
It's got a great flavor profile and is quite unique. It's great on sandwiches too
Posted on 10/20/26 at 3:04 am to sleepytime
To me it taste like cane’s sauce…… I use it with my chicken tenders that I cook at home
Posted on 10/20/26 at 3:15 am to PapaPogey
Where can I find it? Don’t believe I’ve ever seen it
Posted on 10/20/26 at 6:18 am to CrawfishElvis
Rouses for sure sells it. It’s in the fridge section by the vegetables where they usually have a few different cold dressings.
Posted on 10/20/26 at 6:54 am to PapaPogey
Don't sleep on their blue cheese dressing. Both are excellent store bought dressings.
Posted on 10/20/26 at 7:38 am to PapaPogey
Google the copycat recipe. It's better than the original. It was posted here before
Posted on 10/20/26 at 7:39 am to PapaPogey
Its great but man they need to get rid of that jar. Such a pain to use and that thing gets so caked up and nasty if you don't clean it really well each time. Put it in a bottle!
Posted on 10/20/26 at 8:01 am to kook
quote:
Google the copycat recipe. It's better than the original. It was posted here before
I have that recipe saved in my recipe book and is as follows:
4 cups mayo
14 oz. chopped tomato
1/4 cup minced garlic
1 tbsp. black pepper
Place ingredients in a blender and mix until well incorporated. Refrigerate after it is placed in an appropriate size jar.
I believe the original recipe called for 1/2 cup of minced garlic but I found it to be overpowering, so I cut it back to 1/4 cup and that tastes closer to the stuff Cousin's sells.
Posted on 10/20/26 at 8:48 am to gumbo2176
quote:I posted the first copycat recipe here on this board. I also sent it in to the Times Picayune.
Google the copycat recipe. It's better than the original. It was posted here before
I have that recipe saved in my recipe book and is as follows:
4 cups mayo
14 oz. chopped tomato
1/4 cup minced garlic
1 tbsp. black pepper
Place ingredients in a blender and mix until well incorporated. Refrigerate after it is placed in an appropriate size jar.
I believe the original recipe called for 1/2 cup of minced garlic but I found it to be overpowering, so I cut it back to 1/4 cup and that tastes closer to the stuff Cousin's sells.
I bought some not long after it came out, and the ingredients label was very simple. 4 ingredients listed in descending order by weight:
mayo
tomatoes
garlic
black pepper - that's it.
When the company started using a commercial packer to make the product, the ingredients were changed slightly to increase shelf life. (A little more acid probably.) The individual ingredients of the mayo were listed, too, and this serves to obfuscate the ingredients in the jar from the consumer.
If you like it better with less garlic, fine. But the original had a very noticeable garlic bite to it. My recipe is in the F&D Board Recipe Collection on our download page.
This post was edited on 10/20/26 at 8:58 am
Posted on 10/20/26 at 8:50 am to gumbo2176
I used the 1/2 cup, and it took a while to mellow. The next time I used elephant garlic and it was much milder
Posted on 10/20/26 at 11:33 am to Tadey
quote:
Its great but man they need to get rid of that jar. Such a pain to use and that thing gets so caked up and nasty if you don't clean it really well each time. Put it in a bottle!
I agree with this and usually just put the lid on and run some warm water over it.
Posted on 10/20/26 at 4:13 pm to kook
quote:
I used the 1/2 cup, and it took a while to mellow.
And therein lies the problem. It never sits long enough for the garlic to mellow since it is used up pretty quick in our house.
When I make it, or my homemade Caeser's Salad dressing, it goes quick.
Posted on 10/20/26 at 4:23 pm to Tadey
quote:
Its great but man they need to get rid of that jar. Such a pain to use and that thing gets so caked up and nasty if you don't clean it really well each time. Put it in a bottle!
Don’t pour from the jar.Use a spoon. The threads stay clean!
Posted on 10/20/26 at 8:47 pm to PapaPogey
Cant find it up here any longer, but damn did I love their blue cheese dressing.
Posted on 10/21/26 at 8:45 am to PapaPogey
The creole tomato is good, but their bleu cheese and their olive oil & herb are better.
I agree, with what another poster said, the jars are clumsy and get gross if you don’t wipe it clean. Or just use a spoon
I agree, with what another poster said, the jars are clumsy and get gross if you don’t wipe it clean. Or just use a spoon
Posted on 10/21/26 at 9:09 am to LSUballs
quote:
Gris Gris turned me on to it years ago. God rest her soul.
At the first cool snap, I immediately thought of gumbo and Gris Gris.
Posted on 10/21/26 at 11:32 am to PapaPogey
I like it.
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