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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Emeril's Essence Creole Seasoning Recipe

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This recipe for Emeril's Essence Creole Seasoning is from The Harr Family Book of Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
Directions:
Directions:
Combine all ingredients and mix thoroughly.

If stored in air tight container may last several months.
Personal Notes:
Personal Notes:
Like the people, Creole food is a blend of the various cultures of New Orleans, including Italian, Spanish, African, German, Caribbean, Native American, and Portuguese, to name a few. Creole cuisine is thought of as a little higher-brow or aristocratic when compared to Cajun. Traditionally, slaves in the kitchens of well-to-do members of society prepared the food, and with an abundance of time and resources, their dishes offered an array of spices from various regions, and creamy soups and sauces. A remoulade sauce, for example, which consists of nearly a dozen ingredients, would not typically be found in Cajun kitchens. Creole cuisine has more variety, because of the easier access Creoles had to exotic ingredients and the wide mix of cultures that contributed to the cuisine. That’s why you find tomatoes in Creole jambalaya and not in Cajun jambalaya, or why you often find a Creole roux made with butter and flour, while a Cajun roux is made with oil and flour.

 

 

 

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