Creole Seasoning is a savory blend of spices that will add flavor to poultry, fish, rice, soups and stews. My recipe has a mild level of heat. If you prefer more heat, you can increase the cayenne pepper or add other peppers.
I use this seasoning blend mostly with chicken, but have also used it with flounder, salmon and shrimp. I like mixing the Creole Seasoning with breadcrumbs for baked chicken as well as marinating the chicken in oil and the seasoning then sauteing the chicken. When preparing seafood, I sprinkle the seasoning over the seafood then saute or bake until done.
To season rice, add about a teaspoon per cup of rice when cooking the rice. Adjust the level of spices to your taste. For soups, or stews, add the seasoning along with the other spices in those dishes.
I found a small jar in my Mom's cabinet that was labeled "Creole Seasoning". It included a list of spices but no measurements. Maybe Mom used equal measurements of each spice. Equal measurements would be too "hot" for Jeff and me. I played around with the measurements and found a blend that Jeff and I like.
Creole cooking originated in Louisiana. It has influences from West African, French, Spanish, Native American and Southern American cuisines.
I hope you enjoy the Creole Seasoning!
- 2 teaspoons granulated garlic
- 2 teaspoons dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- Mix all of the ingredients together. Store in an air tight container.