Emeril's Creole Seasoning

"From Emeril's New New Orleans Cooking. This is a fairly basic seasoniong mix. If you want hotter, decrease the paprika and increase the cayenne. I wouldn't mess with the black pepper amount, however, since that will change the texture and color of the mix."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
5mins
Ingredients:
8
Yields:
1 Batch
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ingredients

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directions

  • Combine ingredients thoroughly and store in an airtight jar or container.

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Reviews

  1. Needed Creole Seasoning and didn't have it so food.com to the rescue. And who better of a Cajon dish the Emeril's and so lo glad I tried this one. Spot on and so easy, now I'll have plenty on hand to use on other dishes. I used it for recipe#503238 and it was perfect. Thanks so much for posting
     
  2. On 3/2 /13 I added about 2 teaspoons of the seasoning to 1 well beaten egg and 1/2 cup milk, then dipped boneless skinless chicken breasts. Then mixed about 2 to 3 Tablespoons of the seasoning mixed with about 1 1/2 cups of flour to coat the chicken breasts. Both my SO and I enjoyed the flavor very much. Thanks for posting and " Keep Smiling :) "
     
  3. This is an excellent seasoning mix. I halved the recipe to fit in my spice jar. I thought it had a fabulously delicious flavor and wasn't too salty. Just what I was looking for!
     
  4. I used this in Recipe #366057 and it worked out really well. I did leave out the salt because I prefer to add salt as I am cooking. Thank you so much for posting.
     
  5. Excellant!! I made it for the photo forum Ragein cajun/creole event, it was perfect for the cod we had for supper tonight - recipe #232752, lovely flavouring for cod! thanks for posting, I will make it again, when this runs out, it made lots!!
     
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