This easy-to-make Creole seasoning recipe is ideal for recreating the flavours and aromas of New Orleans cooking. Gumbo filé, jambalaya, court bouillon, crayfish bisque and bouillabaisse are just some of the traditional recipes that will be enhanced by this mix.
Note: I recommend using whole ingredients for my mixes where possible, so if you have them available, use whole peppercorns. If not, use ground pepper but halve the quantity. So 1 tablespoon black peppercorns equals ½ tablespoon pre-ground pepper.
What You'll Need: (makes 7-8 tablespoons)
2 tbsp cumin seeds
2 tbsp dried oregano
2 tbsp paprika
1 tbsp garlic powder
1 tbsp black peppercorns
1 tbsp dried basil
1 tbsp dried thyme
2-3 tsp cayenne pepper
2 tsp onion powder
8-10 dried bay leaves
1 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store your Creole seasoning recipe in a cool place in an airtight jar out of direct sunlight. Use within 3 months before making more.
For Info and photos on grinding ingredients, see the grinding page. (Link opens in new window)
Over the years, due to the diverse groups of people settling in New Orleans and the general Louisiana region, it's not really surprising this cuisine is an extremely diverse mix of cultures.
You find influences from traditional Native and African America cooking, plus characteristics of Mexican, Portugese, French, Spanish and Italian food.
And I think if you're going to the effort of making traditional Creole recipes, your home cooked food deserves the best seasoning, not the bland commercial blends.
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