Emeril's Southwest Seasoning:

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We use this all of the time! Thank you!

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This is crazy tasty! Just enough heat for me or you could kick it up more to your liking. I used this on a cheese quesadilla today and I look forward to trying it on more foods. Thanks Emeril :O

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Very good recipe. Made it 4 dinner..I live in Texas and lamb is not very popular as is beef. I am a displaced California girl.. I love lamb. Will definitely make again. Good job Emeril.

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I keep a jar of Emeril's Southwest Essence on hand at all times, next to the jar of his Creole Essence. Both are staple items in my pantry, and this one is great for adding a Southwest twist to anything you're cooking: Soups, Chili, Pan-seared Salmon, BBQ Chicken, Deviled Eggs--you name it. NOTE: Watch out for this recipe, though; it's a little cumbersome to follow.The tablespoons and teaspoons are a bit jumbled up. It would have been better-written had it listed the ingredients in descending quantities. But that's a niggling point. Adjust the heat to taste. Even in its milder forms (my wife, alas, is "kicked-up" intolerant, this blend is a rich, flavorful, evocative trip back to my Santa Fe days! Kudos to the master chef for continuing to share his signature blends so freely with us.

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I like a lot of different types of seasoning - and this seasoning is the best of all - We use it on everthing from eggs in the morning to chicken at night.

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i love this recipie, i watch emerald everytime he is on im learning lots of things from him , he has a real funny way of putting things at times

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This is a very versitile spice! It can be used on fish, poultry or beef. It adds just that extra kick that some dishes need to go from ordinary to extrordinary!