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| From Nola Cuisine |
Another staple in my kitchen is a good Creole Seasoning. A lot of folks use Tony Chachere’s, or Chef Paul’s, but I like to make my own, it’s easy if you have all the spices on hand, plus you have control over the heat and salinity. One of the many things I like about Paul Prudhomme’s Cookbooks, is that he gives a seasoning mix recipe for each dish. He always uses 3 peppers in every seasoning: Black, White, and Cayenne, because they all touch a different place on your tongue. What I like to do is make a base seasoning which I can add on to for each dish. For instance, if I want a Southwest seasoning, I add cumin, chipotle, and ancho chili powder. You can also omit the salt if you prefer. This is a my basic Creole Seasoning Recipe:
My Creole Seasoning Recipe
1/2 Cup Kosher Salt
1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano
Combine all ingredients and place in an airtight jar or plastic container.
Makes about 10 oz.
Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on this site!
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Danno…have you heard of or tried Zatarain’s Root Beer Extract? I stumbled across it at Surfas, one of my favorite foodie stores. However, it was so popular that they had run out of it.
Just wanted to check to see what you thought about it…as I am a root beer fan and am dying to get my hands on it.
Apparently it was Zatarains FIRST product!
http://www.zatarain.com/products/product.php/55/Root_Beer_Extract/Root_Beer_Extract
I would love to try it Jill, I’m thinking Root Beer Float themed Ice Cream. I’ll have to order some.
Franks Famous Creole Seasoning
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Yield: ¼ cup
This type of seasoning base is used in many New Orleans restaurants, from Emeril’s to Commander’s Palace to K-Paul’s. It’s not a universal seasoning, but it’s a base upon which to build the seasoning of a dish, and is very versatile. This is particularly good on grilled chicken, duck or pork.
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Ingredients:
• 2 teaspoons salt
• 1½ teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon crushed dried basil leaves
• ½ teaspoon crushed dried oregano leaves
• ½ teaspoon crushed dried thyme leaves
• ½ teaspoon crushed dried parsley leaves
________________________________________Note: This version of Creole seasoning contains salt — If you like to control salt content separately, omit the salt from the blend.________________________________________
Method:
1. In a medium bowl or food processor combine salt, paprika, cayenne pepper, white pepper, ground black pepper, granulated onion, granulated garlic, crushed basil, crushed oregano, crushed thyme and parsley. Mix thoroughly.
2. Use like salt. When it’s salty enough, it’s seasoned to perfection.
3. Store in an airtight container for up to three months.
________________________________________Note: The amounts in this recipe are given by volume. So a “teaspoon” can be a cup or a Tablespoon depending on how much seasoning you wish to make. Double or triple the recipe as you wish.
I use almost the same seasoning mixture except instead of oregano I add ground fennel and ground celery to mine,I think it makes a great mix for almost anything you can cook.
Thanks for the recipe! I grow some of my own herbs,and enjoy using them but my knowledge is limited. Here’s to venison pot roast. Can’t wait to taste it with creole seasoning.
I am just curious about the creole recipe, has anyone used fresh herbs to make this? if so how did it turn out? I like using fresh herbs when I can.
Can someone please help me, I have been searching for a Recipe for.
Wild Duck (Wood Ducks) and Oyster Gumbo, no one has such a recipe
can you please help me.
Thanks
TW Gerald
13236 Dorset Ave.
Baton Rouge, LA 70818
Home—225-261-0337
Cell—225-603-8351
twgerald@cox.net