For many New Orleans festivalgoers, the name “Vaucresson” is synonymous with annual favorites like hot sausage po-boys, jerk chicken sausage po-boys, crawfish sausage po-boys and more. Vaucresson’s Sausage Company has been a part of the New Orleans Jazz and Heritage Festival from the very beginning, continuing a family legacy from their Seventh Ward-based business that began more than 120 years ago.
Continuing the company’s success with another generation of culinary know-how, Julie Vaucresson (co-owner of Vaucresson Sausage, a.k.a. “The Creole Sausage Queen”) burst onto the scene in 2022 with a new company called Creole Made Easy, which has already racked an impressive win at this year’s National Urban League’s Small Business Matters Pitch Competition.
“It was surreal,” Vaucresson said of the win. “I was well prepared and ready to go with my five-minute pitch, and then boom! I got a text requesting me to come to the ballroom where the competition was scheduled to take place. About 15 minutes before it started, I was told there was a change of plans, we would only have two minutes to pitch and three minutes for questions.”
With all her preparation now out the window, Vaucresson decided to just speak from the heart.
“I told my story, detailing my passion, and everyone responded positively,” she said. “I felt good about what I presented, and no matter how the judges voted, I felt like I was a winner.”
Creole Made Easy sells a variety of small batch mustards and condiments, in what Vaucresson said is a natural progression from the tradition of her family’s sausage business.
“It was after the 2019 festival season that I decided to start a condiment line,” she said. “We spend a large portion of our festival budget on condiments, especially mustard. Because what goes with sausage? Mustard, of course! So, I decided we should do our own line that would be perfectly paired with our sausages but would be standalone products as well.”
The brand currently has seven flavors, with additional flavor development in the works. Prices range from $7.50 to $10 per jar.
“Growing up, my grandmother always talked about ‘go withs’ foods that you eat together because it’s a natural fit. I like to think my condiments are go withs; they go with and enhance any food,” said Vaucresson. “I have three products that are the bestsellers — Creole Mustard, Creole Green Onion Sauce, and Mango Mustard Sauce. Our staff calls the Creole Green Onion Sauce “the gateway” because if you think you don’t like mustard, trying this will lead you to try more.”
Creole Made Easy products are currently sold online (IamJulieV.com) and at the company’s headquarters, inside Vaucresson’s Creole Café (1800 St. Bernard Avenue) in the Seventh Ward.
“I am approved for distribution in local grocery stores,” noted Vaucresson, “so look for me soon in area retailers.”
Just like Vaucresson’s Sausage Company, Creole Made Easy is very much a family affair.
“I currently have two employees, my daughter and myself,” she said. “My daughter said that when she finishes college, she would love to work for me, which is what it’s all about for me. The absolute best part of starting this peripheral brand has been our children’s reactions. The things that we are doing now have invigorated our kids to want to be a part of the business and continue it.”
Vaucresson continues to develop new flavors and products with an eye toward the culinary market outside of New Orleans.
“I have a cookbook, ‘Creole Made Easy with the Creole Sausage Queen,’ [which came out] mid-September of this year, so I will be heavily promoting it,” she noted. “I’m also looking into co-packs so that I can position myself for national distribution. To be honest, I am so excited about everything that is happening with my company, and I can’t wait to see what the future holds.”
Creole Made Easy
1800 St. Bernard Ave. // 1-833-IAMJULIE // Iamjuliev.com // @itsmejuliev
Americans are Crazy for Condiments
According to a report by the Specialty Food Association Trendsetter Panel from October 2023, the specialty condiments market is growing fast.
The global condiments market is projected to grow from $USD 89.75 billion in 2023 to USD $135.60 billion by 2030. North America dominated the condiments market with a market share of 32.71% in 2022.”
The site notes inflationary pressures contributing to the rise in home cooking that feels more special, noting the popularity of “restaurant-style flavorful indulgences” like charcuterie boards, and the “increasing demand for elevated, artisanal food displays at gatherings, whether casual or upscale.”
