Back to Back Issues Page
Make Your Own Creole Seasoning Mix - Spice Mixes of the World #52
June 03, 2015

How to Make Your Own Creole Seasoning and Add Fab Flavours and Aromas to Your Creole Cooking


3rd June 2015 -- Issue #52

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Creole Seasoning Mix

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

I've been working on an exciting new spice project hence the lack of recipes lately. I'll let you know all about it next newsletter!

Creole Seasoning Mix

If you're into Creole style cooking, then this mix is a must! It's just the thing for capturing the authentic taste of this most cosmopolitan of cuisines. Use it for making classic dishes: gumbos, dirty rice, crayfish bisque or the famous jambalaya to name just a few.

Ingredients: (makes about 9-10 tbsp)

3 tbsp sweet paprika (or regular)
2 tbsp dried oregano
2 tbsp dried parsley
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp black peppercorns
2-3 tsp cayenne pepper
2 tsp sea salt
1 tsp celery seeds
10 dried bay leaves

tbsp = tablespoon
tsp = teaspoon


  • Crumble the bay¬†

  • Grind the bay pieces along with the celery seeds, salt and peppercorns

  • Add to a bowl

  • Stir in the paprika, cayenne, onion and garlic powders

  • Finally, crumble in the oregano and parsley. Combine thoroughly

That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Note: Toasting the peppercorns prior to grinding will add even more flavour to your finished blend.

See further down the page for tips on toasting and grinding ingredients.

Click here for a large collection of my other seasonings and mixes.

Spice Magic - Recipe Book

This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It comes with 4 bonus books all written by me!

Click For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

If you like this e-zine, please do a friend and me a big favour and "pay it forward."

If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

Until Next Week,

Jason -

Back to Back Issues Page