Creole Seasoning

This Creole seasoning is a blend of intense spices, it is smoky, a little spicy and fragrant, adding a great flavour to poultry, meat, fish and vegetable dishes.

Course Spice mix

Cuisine American

Keyword Creole, seasoning, spice mix, spice rub

Prep Time 5

Total Time 5

Servings teaspoons

Calories 6kcal

Author Nicole Shroff

Ingredients

1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
2½ teaspoons paprika Hungarian hot or mild
2 teaspoons onion powder
2 teaspoons smoked paprika Spanish hot or sweet
2 teaspoons dried thyme
1½ teaspoons garlic powder
1½ teaspoons cayenne pepper
1½ teaspoons black pepper freshly ground

Instructions

Add 2 teaspoons onion powder, 1½ teaspoons garlic powder, 2½ teaspoons paprika, 2 teaspoons smoked paprika, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1 tablespoon dried parsley, 2 teaspoons dried thyme, 1½ teaspoons black pepper and 1½ teaspoons cayenne pepper to a medium mixing bowl and mix well. (For a finer texture, grind the ingredients together in a coffee or spice grinder.)
Transfer to a sealed container and keep in a cool dry place. Use within 12 months for best flavour.

Notes

This recipe makes enough seasoning for 2 full medium size chickens.

Pro tip: Blend the ingredients together for a finer consistency if making compound butter or using as a garnish e.g on popcorn.

Storing - store in a sealed container and keep in a dry cool place for up to 12 months.

Nutrition