A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish.

Some versions of Creole seasoning blend contain salt -- I don't do that, because I like to control salt content separately. If you insist on this blend being salty, á la Tony Chachere's "when it's salty enough, it's perfectly seasoned!" rationale, start with 2 tablespoons salt in the blend, increasing up to 4 tablespoons depending on your sodium tolerance level.

Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well. Give lots of it away as gifts to your family and friends.



Chef Emeril Lagasse, of the restaurants Emeril's and NOLA in New Orleans, has a slightly different Creole seasoning recipe:

You can buy Chef Emeril's cookbooks here via The Gumbo Pages Bookshop, both his first one, Emeril's New New Orleans Cooking, or his newest one, Louisiana Real and Rustic. Follow the links and order!

Combine all ingredients thoroughly and store in an airtight container. Makes about 2/3 cup.


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Chuck Taggart   (e-mail chuck)