Emeril's ESSENCE Creole Seasoning (make your own)

David Kuhlmann


I decided to post this seasoning mix as I'll refer to it many times and how much to use in different dishes. It's pretty much a staple and I do thank Emeril for putting this out there so those of us who can't buy local can make our own

Thank you Emeril Lagasse!

Bon Appetite!

pinch tips: How to Quarter a Chicken




5 Min


No-Cook or Other


2 1/2 Tbsp
2 Tbsp
sea salt (don't use iodized salt)
2 Tbsp
garlic powder
1 Tbsp
black pepper
1 Tbsp
onion powder
1 Tbsp
cayenne pepper
1 Tbsp
oregano, dried
1 Tbsp
thyme, dried

Directions Step-By-Step

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Read more at: foodnetwork.com/....html?oc=linkback
Get all of your individual spices measured out in a bowl for mixing.

As this recipe as written it's a tad hot, use less cayenne to vary the heat. I'd suggest using about 1/2 of suggested or even just one teaspoon. Cayenne is an integral part of Cajun/Creole cooking and doesn't just add heat. Cayenne has a flavor all it's own, that does add a level that no other spice has. So at least use some.
Combine all ingredients thoroughly.

Store in an airtight container for future use. You can use old spice containers, Ziploc bags, Tupperware and Glad make small plastic screw on lids etc.
Of course you can purchase it either at your local grocery store, if they don't have it you can always buy online.

I use Cajun Grocer for all of my seafood and Louisiana products. Great prices, fast shipping and there isn't anything they don't carry. Some items may be seasonal.

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