Creole Seasoning

Creole Seasoning

by Emeril Lagasse.

The secret to Louisiana cooking is seasoning, and every cook or chef prefers to create his or her own. Some like theirs with more heat; others prefer more herbs. Here's a recipe for making your own, which is based on my Emeril's Original Essence, now available in supermarkets and gourmet shops. If you make your own, be sure to use new herbs and spices. There's nothing worse than ingredients that have been sitting on your spice rack for years; they have no flavor. No matter which one you use — your version or mine — this is the secret ingredient that kicks everything up. Double or triple the recipe as you wish, because you'll find plenty of ways to use it.

Ingredients:

2-1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon freshly ground black pepper

1 tablespoon onion powder

1 tablespoon cayenne

1 tablespoon dried oregano

1 tablespoon dried thyme

Instructions:

Combine all the ingredients thoroughly in a bowl. Store in an airtight container away from light. Use within three months.

Yield: Makes about 2/3 cup.