Creole Seasoning is an essential in every good restaurant and home cooks pantry. Why? It is an awesome rub for anything that you need a ‘flavor boost’ to. What would southern cooking be with out Creole influences? Bland for one thing. I suppose the southern cook, would argue that Creole is more Louisiana than the south in general – however, I disagree.
I have made some amazing Southern Style Cooked Greens using this creole seasoning. Everyone seems to like to build their own in the south. Some like insane heat, others prefer a more herbal node. Emeril Lagasse of ‘Emeril Live’ came up with this version – I have tried playing with the seasonings, however I have found no better. Let me know how you do.
Ingredients:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt (kosher)
- 2 tablespoons garlic powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1/4 tablespoon cayenne (Emeril’s calls for a full tablespoon)
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Method:
Combine all your ingredients in a bowl. Mix until they are evenly distributed. Storing suggestion, use an air tight container and this will last for about 3 months.
Don’t forget to come back and tell us how this recipe worked for you! We would love to hear your ideas and suggestions.
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