Emeril's ESSENCE Creole Seasoning (make your own

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Oregano, dried
  • 1 tbsp Thyme, dried

• Baking & Spices

  • 1 tbsp Black pepper
  • 1 tbsp Cayenne pepper
  • 2 1/2 tbsp Paprika
  • 2 tbsp Sea salt

Found on justapinch.com

Description

Ingredients

• 2 1/2 Tbsp paprika
• 2 Tbsp sea salt (dont use iodized salt)
• 2 Tbsp garlic powder
• 1 Tbsp black pepper
• 1 Tbsp onion powder
• 1 Tbsp cayenne pepper
• 1 Tbsp oregano, dried
• 1 Tbsp thyme, dried

Directions

• 1Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. Read more at: foodnetwork.com/....html?oc=linkback 2Get all of your individual spices measured out in a bowl for mixing. As this recipe as written its a tad hot, use less cayenne to vary the heat. Id suggest using about 1/2 of suggested or even just one teaspoon. Cayenne is an integral part of Cajun/Creole cooking and doesnt just add heat. Cayenne has a flavor all its own, that does add a level that no other spice has. So at least use some. 3Combine all ingredients thoroughly. Store in an airtight container for future use. You can use old spice containers, Ziploc bags, Tupperware and Glad make small plastic screw on lids etc. 4Of course you can purchase it either at your local grocery store, if they dont have it you can always buy online. I use Cajun Grocer for all of my seafood and Louisiana products. Great prices, fast shipping and there isnt anything they dont carry. Some items may be seasonal. cajungrocer.com