Make this Creole seasoning spice blend for your gumbos and jambalayas. Also great in chili (you heard it here first!)
One of my very favorite things about working with herbs and spices is, not just how wonderfully they season food and make flavors pop, but how much fun it is to experiment and create spice blends at home.
Whether you power up your nose and create your own blends, or go old school and mix up a batch of this classic Creole spice blend, you’ll be pleased at how fresh and potent homemade spice blends are (compared to jars that have been sitting on grocery shelves for who-know-how-many months.
I made this recipe to be flexible: it’s super easy to make as much or as little as you want, whether making just enough for soup, or filling a jar for a winter’s worth of amazing Creole dishes.
Here are a few of my recipes that use this Creole seasoning blend:
- Creole Lentil Soup with Andouille Sausage
- Jambalaya Soup
- Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl
- Pasta Jambalaya
- 4 parts sweet paprika
- 1 part smoked paprika
- 1 part salt
- 2 parts onion powder
- 2 parts garlic powder
- 2 parts dried oregano
- 2 parts dried basil
- 1 part dried thyme
- 1 part peppercorn blend, freshly ground (black, white and green peppercorns are nice)
- 1 part cayenne pepper (or use a pinch for just a touch of heat)
- Combine all ingredients. Done! Store in an airtight container.
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