Fireitup Foods LLC


In the world of firefighting, a flashover is an instantaneous eruption. With New Orleans Original Firehouse Flashover Creole Seasoning, that is exactly what you get…an instantaneous eruption of flavor! Taken directly from my special firehouse recipe, this blend has just the right amount of savory zest and subtle heat to be your “go-to” spice in the kitchen or on the outdoor grill. Try it on chicken, seafood, pork, beef, salads and anything else where you want to capture that unique New Orleans Creole taste!

Featuring the finest quality spices, New Orleans Original Firehouse Flashover Creole Seasoning is an all-natural low-sodium blend of garlic, onion, cayenne, pepper, oregano and other spices. Compare it to other blends that contain as much as 19% sodium. Flashover Seasoning may cost a few pennies more but promises to be packed with flavor and not salty fillers. A private label recipe produced by Deep South Blenders in New Orleans, Louisiana.

So try it for yourself. I am sure that once you do, you and your family will love it. I fed it to hungry firefighters for nearly a quarter of a century and never had a complaint. Trust me…that is saying something! - Robert Medina 


Robert Medina, a retired New Orleans Firefighter and author of “If You Can’t Stand the Heat…A New Orleans Firefighters Cookbook” developed Firehouse Flashover Creole Seasoning over 30 years ago. He used it to create many meals during his 24 years on the NOFD. You can visit his author page at

Firehouse Flashover Creole Seasoning is a Certified Product of Louisiana


Firehouse Flashover Creole Seasoning is a Certified Product of Louisiana.

Recent Posts

The Perfect Little Brunch Bite – Smoked Salmon Deviled Eggs!

Smoked Salmon Deviled EggsThis is another variation on a brunch theme-type of appetizer. I used to make deviled eggs the way mom made them and everybody seemed to enjoy them. Most people make deviled eggs with a sweet flavor but my mom had a different slant on them that made them stand out. She always served them around the holidays at home. But firefighters work every day of the week all year round. With that said, I always made them around the holidays too, even if I was at work.

One day I saw my wife eating salmon with red onion and capers on toast points at a jazz brunch. She topped them with sliced boiled eggs. That’s where the inspiration came from.

I went home to experiment with the salmon deviled egg idea and finally tested out my new eggs on the guys at work. When they disappeared in just a few minutes, I knew I had something that needed to be included in my book. Whenever we are invited to a pot-luck reception or brunch, these are one of my most requested items. It’s a perfect little bite-sized package!

Smoked Salmon Deviled Eggs

  • 1 dozen eggs (hard boiled and peeled)
  • 6 ounces of Nova smoked salmon (chopped small)
  • 1 heaping tablespoon of capers (finely chopped)
  • 1 heaping tablespoon of red onions (finely chopped)
  • 1 large clove of garlic (finely chopped)
  • ½ cup of Hellmann’s mayonnaise
  • Pinch of kosher salt
  • 3 or 4 turns of freshly ground black pepper 

Chop the salmon into very small pieces and place them in a bowl. Don’t use a food processor. It just doesn’t work. Get out the trusty old knife and do them by hand. It only takes a second.

Add all of your other ingredients, except the eggs, into the bowl with the chopped salmon. Fold them all together and cover. Place the bowl in a refrigerator for the time being.

Hard boil one dozen eggs. When they are cool, peel them and cut them in half lengthwise. Place the whites on a platter and put the yolks into a bowl. Use a fork to break up the yolks. They will crumble into very small pieces. Next add your salmon mixture to the crumbled egg yolks. Blend it all together with a fork. It should be almost pasty and thick. If it seems a little too thick and dry, add a bit more mayo.

Next, spoon the mixture into the hard-boiled egg whites. Don’t worry about having enough to fill them all. There should be more than you need to not only fill the holes but to spread some across the top of the entire egg… with a bit to spare. Give them all a final twist of fresh cracked black pepper from the peppermill and serve.

Note: At first, I had a tendency to keep them in the refrigerator and serve them cold. But after I made and served them a few times, I changed that. People were telling me that they tasted better when they got closer to room temperature. So, I have found that if you prepare them ahead of time and need to put them in the fridge until guests arrive, be sure to take them out early enough to serve slightly chilled but not cold. On second thought, forget feeding them to your guests. Wait until they go home and eat them all yourself.

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