If you're into cooking New Orleans style, then putting together a Creole seasoning blend recipe is a must. This easy-to-make mix is just the thing for capturing the authentic taste of this most cosmopolitan of cuisines. Use it for making classic dishes: gumbos, dirty rice, yakamein, crayfish bisque or a traditional jambalaya to name just a few. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8-9 tablespoons)
3 tbsp sweet paprika powder (or regular paprika)
2 tbsp dried oregano
2 tbsp dried parsley
1 tbsp garlic powder
1 tbsp onion powder
2-3 tsp cayenne pepper
2 tsp black peppercorns
2 tsp salt (see note below)
1 tsp celery seeds
1 tsp white peppercorns
10 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your Creole spice in an airtight jar, in a cool place and out of direct sunlight. Use within 3 months before making more.
For further info and tips on grinding ingredients, see the grinding page. (Link opens in new window)
Note: You can use regular table salt for this recipe and it'll taste great, but as you've gone to the effort of making your own, I recommend using a quality sea, rock or kosher salt. Not only are these healthier, they will add better flavour!
Ingredient Note: For this Creole seasoning blend recipe I use whole peppercorns and celery seeds. If you don't have them whole just use ground pepper and celery and reduce the amounts by half. So for 2 teaspoons of black peppercorns you would use 1 teaspoon of pre-ground pepper. Reduce the white peppercorns and celery seeds by half as well and stir in with any other powders when making.
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