Creole Seasoning (Emeril) Recipe
I was making my red beans and rice and it called for creole seasoning so I looked up what it was and Emeril had a recipe with all the stuff I already have on hand.
I was making my red beans and rice and it called for creole seasoning so I looked up what it was and Emeril had a recipe with all the stuff I already have on hand.
- Carbohydrate 94.7894572113536 g
- Cholesterol 0 mg
- Fat 12.0510643014446 g
- Fiber 35.6014288787994 g
- Protein 18.2238214419364 g
- Saturated Fat 2.53766143162887 g
- Serving Size 1 1 cup (149g)
- Sodium 53.0378571821976 mg
- Sugar 59.1880283325542 g
- Trans Fat 1.81928571688257 g
- Calories 439 calories
Step-by-step
- Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.
- Store in an airtight container away from light.
- Use within three months.
Stirring together ground spices requires careful attention to particle size so finer powders do not settle to the bottom of the storage vessel. Paprika, garlic powder, onion powder, and fine salt must be whisked vigorously with coarser herbs like oregano and thyme to achieve uniform distribution. Without thorough blending, early scoops deliver disproportionate heat from the cayenne while later portions taste overwhelmingly herbal. Louisiana spice blends evolved from the heavy French and Spanish influences in the American South, relying on a robust balance of aromatics and peppers rather than single-note heat. Paprika provides the foundational earthy red color and mild sweetness that anchors sharper elements like black pepper. Storing the finished blend in a dark pantry keeps volatile oils intact for up to three months before flavor degradation noticeably dulls the aromatics. Glass jars with tight-fitting silicone gaskets prevent ambient kitchen humidity from forming clumps in the hygroscopic onion and garlic powders. Swapping regular table salt for kosher salt requires measuring by weight rather than volume due to flake size differences.
