creole seasoning

Oh the wonders of creole flavors…..amazing flavors pulled from seemingly disparate food cultures and smashed together into something completely its own. Original, beautiful, and filled with vibrance, you can almost taste the heart and soul of new orleans, the scent takes you straight into a tiny brick courtyard, surrounded by verdant plants and the unforgettable energy of the city….

creole seasoning

sj Oh the wonders of creole flavors…..amazing flavors pulled from seemingly disparate food cultures and smashed together into something completely its own. Original, beautiful,… 10 items or less creole seasoning European make it paper

yield: 1/4 cup Prep Time: 5 minutes

Nutrition facts: 200 calories 20 grams fat

rating 5.0/5

( 3 voted )

ingredients:

4g/1 tsp whole black peppercorns

0.5g/2 whole turkish bay leaves

2g/1 Tbsp dried oregano (greek or italian)

3.5g/1 Tbsp dried thyme

2g/2 tsp dried sweet basil

8g/1 Tbsp sweet smoked paprika*

8.5g/2 tsp onion powder (or granules)

10g/2 tsp roasted garlic granules (or powder)**

3g/1 tsp cayenne powder

directions:

Grind black peppercorns and turkish bay leaves in grinder or mortar and pestle until fine

If you would prefer a chunkier mixture, toss everything together and you’re done

If you prefer a finer mixture (which we do) grind the oregano, thyme and basil until fine, then mix in the powdered spices

This will store in a tightly sealed jar or bottle for at least a few months (if it last that long)

notes:

*to make raw, simply sub unsmoked (or cold smoked) paprika, and use unroasted garlic granules **if you can't find roasted garlic granules, regular garlic is perfectly fine

Sweet Italian basil, Turkish bay leaves, cayenne pepper, roasted garlic powder, onion powder, greek oregano, sweet smoked spanish paprika, black peppercorns, and thyme…

The flavor is heady and smokey, earthy and herbal, with a nice slight bite of heat, a little sweetness from onion, and some lovely wood notes from the bay and peppercorns.A good herb grinder (or repurposed coffee grinder) is really helpful here, otherwise, you’re gonna be grinding with the old mortar and pestle for a bit. Bay leaves aren’t the easiest things to powder, but they’re so so so very worth it. I usually remove the tough stems and crumble them up by hand and grind them first with other heavier spices (like the peppercorns) and if you’re doing this by hand, i’d definitely suggest sifting after, just in case there are any tough bits still in there somewhere.

This creole seasoning is one of those wonderful, practically all-purpose, seasoning mixes that one should always keep close at hand. It quickly adds a deep southern touch to anything with a deep smokiness and a little bite. Try it in some creole red beans, creole rice pilaf w/ wild rice + pecans, nachos, french fries, in batter and breading for frying, corn on the cob, or mix it with a little salt and use it on popcorn! Let your imagination run wild (i won’t judge)!!!!

Now, go put on some jazz, make yourself a lovely au lait, and get to it.