Prep 5 mins
Cook 0 mins
I created this mix to use in my Creole Jambalaya. It is moderately spicy and not too salty. You don't taste the sugar but I find it helps bring out the flavour in the other spices. This recipe makes about a cup and can be stored in an air tight jar for a couple of months.
- 4 tablespoons sweet paprika
- 3 tablespoons salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 tablespoon white sugar
- 1 tablespoon cayenne pepper (or to taste)
- 1⁄2 tablespoon celery seed
- Mix all ingredients together and store in and air tight container.
- Use in Jambalaya, Shrimp Creole or to season meat and seafood before grilling.
I was making Creole Daube (it's excellant by the way) and didin't have any creole spice. Zaar to the rescue and found several, decided on this one and what a smart move that was. This is a wonderful blend and the flavors all compliment each other. After it was so good on the roast, the next morning sprinkled it over our breakfast sandwich and it was even better as it really stood out even in that small amount. Made plenty and I've stored away knowing I'll be using it a lot.
I am soooo glad to have found your site. It sounds like you are an artist both in canvas and in cooking. Thank's for the recipes . I would like to get some of your healthy breadmaker recipes also. Ella