So you want to know about Creole Seasoning? Well, before the 1980s there was no such thing and then along came Paul Prudhomme and his blackened fish and stuff. Actually I cooked for Chef Paul at Commander's Palace in the early seventies where he had us mix up two seasonings, one for meat and one for seafood. From thence sprang forth a plethora of seasonings: meat, fish, shrimp, vegetable, poultry, blackening, pork and veal and magic sauces also. Some claim that there is an 'Opening your mail' seasoning out there. Well, here's our all purpose seasoning that we want you to make up for yourself. Just go to that market that has bulk spices with yout measuring spoons and bag up your own or contact Kitchen Witch at kwcookbooks.com and have 12 jars shipped at no tax and no shipping.
KITCHEN WITCH CREOLE SEASONING
2C. SEA SALT
4T CAYENNE PEPPER
4T BLACK PEPPER
3T WHITE PEPPER
3T GRANULATED GARLIC
8T PAPRIKA
2T DRIED LEAF THYME
2T DRIED LEAF OREGANO
2T DRIED LEAF BASIL
1/4t GROUND CINNAMON
1/4t GROUND NUTMEG
DIRECTIONS: MIX ALL TOGETHER AND GRIND IN SPICE GRINDER TO DESIRED CONSISTENCY (NOT TOO FINE). STORE IN AIRTIGHT CONTAINER AND USE WHEREVER YOU PLEASE, i.e. soups, stews, beans, grilled items, macaroni and cheese, avocado, popcorn, dressings etc. etc.
Try rimming Bloody Mary glasses… Have A Ball, Season With Abandon and Care: It’s powerful stuff!!!!
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