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Emeril's Creole Seasoning (Essence)

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993

Recipe categories: Onion,
more
- Cuisine : Southern
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(4)

Rated 5 stars out of 5

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Yield:: about 2/3 cup

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Ingredients

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions

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

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By microamp

Buda, TX

on February 25, 2012
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I have no idea how this compares to the creole seasoning you can buy at the grocery store but this stuff is really good.

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By Chef #740421

trinidad, CO

on February 05, 2012
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Wonderful! Tasty and Zesty.

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By livengood_clan_...

madera, CA

on July 04, 2010
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I use this rub on any pice of meat I cook. It is the best bar none.

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