Creole cooking is a melting pot of cuisines: Spanish, French, Portugese and Italian to name just a few. And a homemade Creole seasoning mix will allow you to enjoy the authentic flavours of some of these traditional dishes. Jambalaya, gumbo, shrimp Creole and rice and gravy are just a few you could try. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 10 tablespoons)
4 tbsp sweet paprika powder (or regular paprika)
3 tbsp dried oregano
2 tbsp dried basil
1 tbsp garlic powder
4 tsp cayenne pepper
2 tsp onion powder
2 tsp black peppercorns
2 tsp celery seeds
2 tsp sea salt
6-8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store in an airtight container in a cool place and out of direct sunlight. Use within 3 months before making a fresh lot.
Note: I use whole peppercorns and celery seeds for this Creole seasoning. If you only have pre-ground powders, use these and reduce the quantity the recipe says by about half. So for 2 teaspoons of peppercorns you would use 1 teaspoon of ground pepper. Same goes for the celery seeds.
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