Spices: What’s in There ? Creole Seasoning

This is No. 6 in our series of discovery about Combination Spices

In this edition: Creole Seasoning.

Spices: What's in There?

Spices: What’s in There?

Like Cajun, Creole Seasoning is not only used as a seasoning for soups and stews, it is also known to noteworthy chefs in the Mississippi Delta  and Louisiana as a staple in the flavor boosting spice cupboard as part of daily fare.  Good for flavoring dishes made with  beef, pork, and chicken, seafoods and fish as well as vegetable sides, it essential to achieve that fabulous “soul satisfying” quality of foods of this region.  Red beans and rice would not be worth a mention without it as their flavor base.

    • 2  tablespoons salt
    • 1 tablespoon dried oregano
    • 2 teaspoons paprika
    • 1 tablespoon cayenne pepper
    • 1 tablespoon ground black pepper
    • 1 tablespoon onion powder
2 tablespoons garlic powder
    • 1 tablespoons dried thyme

    Place the ingredients together in a bowl and mix together thoroughly.  With the flat back of a spoon, break any whole dried herb leaves to a medium  texture.  Store airtight until ready to use.

    As with most of our combination spice recipes, this recipe is basic. Use it as a suggestion of amounts.  It is the combination we use for bulk preparation for our pantry, for our palate.  Try adding/subtracting among this list until you come up with the exact profile your palate appreciates most.  In your kitchen, you are the artist so keep being creative.

    Our next edition:  Teriyaki

©Barbara A. Ziegler/BAPantryGourmet.com 2014  All rights reserved

This entry was posted in Cookbook, Spices, Taste Proven Recipes. Bookmark the permalink.

Leave a Reply