Make your own homemade Creole spice mix recipe and you can enjoy the melting pot of cuisines which is Creole cooking. Jambalaya, gumbos, shrimp bisque, blackened salmon and rice and gravy are just a few of the traditional dishes you could use this with. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 10 tablespoons)
4 tbsp paprika powder
3 tbsp dried oregano
2 tbsp dried thyme
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp allspice berries
4 tsp dried basil
4 tsp white peppercorns (or black)
2 tsp sea salt
2 tsp chili powder
2 tsp celery seeds
6-8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your Creole spice mix in an airtight container out of direct sunlight. Use within 3 months.
Note: If you have them available, use as many whole spices as possible. If it is more practicable, you can swap with pre-ground powders and reduce the amount the recipe requires by half. For example, for 4 teaspoons of peppercorns you would use 2 teaspoons of ground pepper. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
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