Zatarain's Creole Seasoning and 2 recipes to make or give as gifts

This is the quintessential New Orleans blend of seasonings used to season many Creole and Cajun dishes like gumbo, red beans and rice, jambalaya, and in a shrimp or crab boil. It’s a very versatile seasoning but, a little goes a long way. Here's how to use it well or make your own...

 

 

 

 

For everyday use, it’s really good on meats, fish, salads, soups, vegetables, or omelette’s. I love it added into scrambled eggs before cooking. It's deep, spicy and a little hot.You can find Zatarain’s Creole Seasoning at the grocery store among the other seasonings and spices. They’ve been making it since 1889. But, if you’d like to make your own, to eliminate the salt, or to give as gifts, here’s the recipe…

Creole Seasoning Recipe

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried oregano leaves

2 tablespoons dried sweet basil

1 tablespoon dried thyme leaves

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

1 tablespoon celery seed

5 tablespoons sweet paprika

Directions:

Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. This recipe doubles or triples well.

Also, if you’d like to try Chef Emeril Lagasse’s seasoning “Essence” recipe, it’s as follows:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon onion powder

1 tablespoon black pepper

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried leaf thyme

Directions:

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