Emeril's Creole seasoning

single stack · May 24, 2020

In case you haven't seen this before...

RECIPE

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Emeril's Essence Creole Seasoning
Mix up a batch of this seasoning and keep it on hand for giving just about any savory dish a "kicked-up" flavor.

YIELD: About 2/3 cup

1.5K

INGREDIENTS

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

DIRECTIONS

Combine all ingredients thoroughly and store in an airtight jar or container.

Except for the recommendation of kosher salt.
This appears to be the same recipe I've used for yeas from an old Gourmet magazine from the 1980's.
Personally I use basil instead of thyme.

jrbfishn · May 24, 2020

I have used pretty much the same too. No oregano or thyme and a little basil. You can also add a little fillet powder for a real creole taste.
To make a rub or a really tasty seasoning on almost anything, take the total and add an equal amount of brown or dark brown sugar.
Just like cinnamon, the sweet really makes the seasonings pop.
Sent by an idjit coffeeholic from my SM-G892A using Tapatalk

Axxe55 · Jun 14, 2020

I use to make many of my own rubs and seasonings years ago, but ever since I found Tony Chachere's Cajun seasoning, I don't do my own as much as use to. I use Tony's on just about everything. From seasoning meats before cooking, to many vegetables as well. I use it in making gravy, to seasoning fries instead using salt.

Emeril's Creole seasoning

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