Fresh made, right in my kitchen. |
Creole seasoning is the sweet sister to Cajun seasoning. They both have their roots in Louisiana's best recipes, but unlike the raw spiciness of Cajun seasoning, Creole also adds a multitude of herbs that give it a multidimensional flavor. I love to use it in my dirty rice and jambalaya. It also keeps for several months in an airtight container.
(Now, while this recipe works, I replaced most of the cayenne with chipotle and Old Bay. Some in my home can't do all the heat.)
You'll need:
10 tbsp. paprika
4 tbsp. onion powder
4 tbsp. garlic powder
4 tbsp. dried basil
4 tbsp. dried oregano
4 tbsp. sea salt
1 tbsp. dried thyme
1 tbsp. dried crushed rosemary ( I use a mortar and pestle)
2 tsp. black pepper
2 tsp. white pepper
1 tsp. cayenne pepper
-- OR --
1 tsp. chipotle powder
1 tsp. Old Bay Seasoning
1 dash cayenne pepper (adjust to taste)
Put all the ingredients into a bowl and whisk until completely mixed. Use right away or store until that ol' Creole hunger comes a'knockin'!
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