Emeril's ESSENCE Creole Seasoning

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

Recipe categories: Onion,
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- Cuisine : Southern

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ratings & reviews(15)

Rated 5 stars out of 5

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Total Time:: 5 min
Prep: 5 min

Yield:: 2/3 cup

Level:: Easy

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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 oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly.

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Read all 15 reviews

By stephkmac_13149796

Katy, 83

on December 15, 2011
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This is great stuff! I used it on a rice and shrimp recipe. I think it would go great with crawfish as well. I will be putting it on other dishes in the future. It's easy to make and uses spices that are already staples in everyone's pantry.

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By cafeheaven2

Iselin, NJ

on September 05, 2011
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The wonderful thing about the recipe for this seasoning is that I can make one batch with, and one batch without salt. For recipes that start off bland, I'll use the regular with salt. If I want to jazz-up, say, a jar of good prepared chicken gravy, then I'll use the salt-free since the gravy has loads of salt already (and sauteing a bit of the holy trinity added in is a great addition as well!. I love this seasoning; just can't live without it.

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By Ntropy

on May 28, 2011
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Used some tips from other FN chefs for chicken wings and only used this essense for the spice. Got thumbs up from everyone! This made my wings the best ever!

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