Emeril's ESSENCE Creole Seasoning (make your own)

David_Kuhlmann avatar
By David Kuhlmann
from Holstein, IA

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!

VIDEO PLAYER
prep time 5 Min
method No-Cook or Other

Ingredients

  •   2 1/2 Tbsp
    paprika
  •   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

How To Make

  • 1
    Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-creole-seasoning-recipe2.html?oc=linkback
  • 2
    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.
  • 3
    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.
  • 4
    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. http://www.cajungrocer.com/