You really get to enjoy a taste of Louisiana with this herby Creole seasoning blend. And just a few of the traditional foods you could enhance with this mix include: Gumbo filé, court bouillon, jambalaya, bouillabaisse and crayfish bisque. (See the bottom of the page for other recipes)
data-custom-mark="true"Note: If you have them available, use whole peppercorns. Or use pre-ground pepper if that's all you have and reduce the amount you add by about half and stir in with the other powders.
What You'll Need: (makes about 10-11 tablespoons)
3 tbsp dried oregano
2 tbsp paprika
1 tbsp garlic powder
1 tbsp dried basil
1 tbsp chili powder
4 tsp dried thyme
4 tsp black peppercorns (or 2 tsp ground)
2 tsp onion powder
6 dried bay leaves
1-2 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store your Creole blend in an airtight jar out of direct sunlight. Use within 3 months before making a fresh lot.
Note: Click here for step-by-step info and photos on grinding spices. (Link opens in new window)
Creole food arose in the 19th century and is a fusion of many different cuisines around at the time, with influences from Portuguese, French, Spanish, Mexican and Italian cultures.
You'll also find characteristics of Native American and African American cooking in there for good measure.
And no matter how you plan on using it, this homemade version is sure to give your food that something extra!
Ras el Hanout - The
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