Creole Seafood Seasoning

Creole Seafood Seasoning
Creole Seafood Seasoning
If there is any "magic" to our cooking, it's in seasoning mixes such as this. With this mixture, we try to unmask the depth of flavor in our native seafood, not overpower it. We want every bite to display a full flavor profile, so we liberally sprinkle seasoning on the entire piece of fish. That means both sides. Make a decent-sized batch of this mixture so it will always be handy, then rub it or sprinkle it on the food. Remember, mixtures such as this cost very little to make yourself but quite a lot if you buy them at retail.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 2 cups
Cajun/Creole Garlic Herb Onion No-Cook Condiment
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • 1/3 cup paprika
  • Carbohydrate 18 g(6%)
  • Fat 2 g(3%)
  • Fiber 8 g(32%)
  • Protein 4 g(7%)
  • Saturated Fat 0 g(2%)
  • Sodium 93 mg(4%)
  • Calories 81

Preparation Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely. Chef Jamie's Tip:Cayenne pepper is the main source of heat in this mixture. If you wish, reduce the quantity by as much as half. From Commander's Kitchen by Jamie Shannon and Ti Adelaide Martin, ©2000 Broadway Books

Preparation Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely. Chef Jamie's Tip:Cayenne pepper is the main source of heat in this mixture. If you wish, reduce the quantity by as much as half. From Commander's Kitchen by Jamie Shannon and Ti Adelaide Martin, ©2000 Broadway Books

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