CREOLE SEASONING
A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish.
Some versions of Creole seasoning blend contain salt -- I don't do that, because I like to control salt content separately. If you insist on this blend being salty, á la Tony Chachere's "when it's salty enough, it's perfectly seasoned!" rationale, start with 2 tablespoons salt in the blend, increasing up to 4 tablespoons depending on your sodium tolerance level.
2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons dried oregano leaves 2 tablespoons dried sweet basil 1 tablespoon dried thyme leaves 1 tablespoon black pepper 1 tablespoon white pepper 1 tablespoon cayenne pepper 1 tablespoon celery seed 5 tablespoons sweet paprika Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well. Give lots of it away as gifts to your family and friends.
CHEF EMERIL'S CREOLE SEASONING
Chef Emeril Lagasse, of the restaurants Emeril's and NOLA in New Orleans, has a slightly different Creole seasoning recipe:
You can buy Chef Emeril's cookbooks here via The Gumbo Pages Bookshop, both his first one, Emeril's New New Orleans Cooking, or his newest one, Louisiana Real and Rustic. Follow the links and order!
2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon onion powder 1 tablespoon black pepper 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried leaf thyme Combine all ingredients thoroughly and store in an airtight container. Makes about 2/3 cup.
Did you like this recipe?
If so, please consider making a donation to this site, to help pay the server fees!
basics | creole and cajun recipe page
the gumbo pages | search this site
Chuck Taggart   (e-mail chuck)