Spice Essentials: Creole Seasoning

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

This is my go to spice for just about anything Creole. I love it on blackened fish, fried/breaded catfish, and it is awesome in a Creole jambalaya. You control the heat by varying the peppers, to your own specific tastes. So, you ready… Let’s get into the kitchen.

VIDEO PLAYER
serves Several
prep time 10 Min
method No-Cook or Other

Ingredients

  • PLAN/PURCHASE
  •   2 Tbsp
    paprika, hot or sweet, your choice
  •   2 tsp
    garlic powder
  •   2 tsp
    onion powder
  •   1 tsp
    dried thyme
  •   1 tsp
    dried oregano
  •   1 tsp
    dried basil
  •   1 tsp
    white pepper, freshly ground
  •   1/2 tsp
    cayenne pepper
  •   1/2 tsp
    salt, kosher variety
  •   1/2 tsp
    black pepper, freshly ground

How To Make

  • 1
    PREP/PREPARE
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Place all the ingredients into a spice grinder, and grind into a powder.
  • 4
    Store in a tightly capped jar, in a cool place, out of the sun.
  • 5
    PLATE/PRESENT
  • 6
    Use this spice any time you want some good HOT Creole flavor in your dish. Enjoy.
  • 7
    Keep the faith, and keep cooking.