Homemade Creole Seasoning
Of all the spice blends Creole Seasoning is my favorite. It's a Louisiana mixture of spices, including lots of paprika, cayenne, garlic and salt and is seen in a lot of Cajun and Creole cuisine.
Ingredients
- 2 Tablespoons Salt
- 1 Tablespoon Black Pepper freshly ground
- 1 Teaspoon Chili Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Dehydrated Garlic
- 1 Tablespoon Onion Powder
- 1 Tablespoon Thyme dried
- 1 Tablespoon Parsley dried
- 1-½ Teaspoons Cayenne Pepper
- 2 Tablespoons Paprika
- 1 Teaspoon Cornstarch
Instructions
- Any of the ingredients that need to be ground, do so first using a mortar and pestle.
- Add all the ingredients to a small mixing bowl and using a small whisk or a fork go ahead and mix completely.
- Transfer to an airtight container to keep it fresh. Label it so everyone knows what it is.
- Decant into a salt shaker if you like to use it at the table.
Notes
- The cornstarch is added as an anti-caking agent, so there doesn't need to be too much of this. Another great anti-caking agent is rice hulls.
- This recipe has the heat of the seasoning more in the middle of the road. It has a little kick, just enough to not be unbearable. However, if you prefer it less spicy then reduce the amount of cayenne. The same vice versa, if you prefer it really spicy go ahead and add more.
Nutrition
Serving: 1g | Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Sodium: 1279mg | Fiber: 1g
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