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….
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
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)
*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.