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.

Firehouse Flashover Creole Seasoning is a Certified Product of Louisiana


Firehouse Flashover Creole Seasoning is a Certified Product of Louisiana.

Recent Posts

Slow-Cooker Pulled Pork with Alabama White Sauce Recipe

Slow-Cooker Pulled Pork

Slow-Cooker Pulled Pork featuring

New Orleans Original Firehouse Backdraft BBQ & Butt Rub


  • 6 lbs pork shoulder
  • 2 cups mango nectar
  • 1 cup Backdraft BBQ & Butt Rub
  • 2 tbs bacon fat
  • 12 tbs liquid smoke
  • 1 cup molasses
  • 1/3 cup apple cider vinegar
  • Salt to taste


Inject pork with 1 cup of mango nectar. Encrust with 1 cup of Backdraft BBQ & Butt Rub. Place in Ziploc bag and marinate overnight in the refrigerator. Heat 2 tbs of bacon fat in a pan. Brown meat on all sides. Remove from heat. Deglaze pan with another cup of mango nectar. Pour drippings into a Crockpot. Add liquid smoke. Put pork into Crockpot on low setting. Cook 8 hours or until meat shreds easily. Remove and let meat cool. Shred with 2 forks and remove bone. Add molasses and apple cider vinegar to the juices remaining in the Crockpot to dissolve. Put meat back in and simmer covered for 1 hour. Check taste for salt. Serve with Alabama White Sauce on your favorite bun. Enjoy!

Alabama White Sauce Recipe


  • 1 1/2 cups of store bought mayo
  • ¼ cup apple cider vinegar
  • 2 tsps prepared horseradish
  • 1 tbs fresh lemon juice
  • 2 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • ½ tsp cayenne
  • 3 tbs of white cane syrup


Put all ingredients in a bowl and whisk together. Cover and let sit overnight. Do not use homemade mayo because it turns out too runny. Alabama White Sauce is also great on French fries!


  1. Flashover Creole Seasoning Now Available at Sexton’s Seafood Market – Destin Leave a reply
  2. Crawfish Boil – Leave a reply
  3. The Perfect Little Brunch Bite – Smoked Salmon Deviled Eggs! Leave a reply
  4. Smoked BBQ Pulled Pork Recipe Leave a reply
  5. Introducing Firehouse Backdraft BBQ & Butt Rub! Leave a reply
  6. Cajun Deep Fried Turkey Leave a reply
  7. Chorizo Black Beans & Rice Recipe 1 Reply
  8. Martin Wine Cellar Demo – Metairie Leave a reply
  9. Dorignac’s Demo Recipe – Smothered Chicken Leave a reply