A flavorful and spicy blend, Creole seasoning really kicks the flavor up a notch when used to season seafood, chicken, pork or beef.
An interesting fellow
It was during my first few years in the restaurant industry that I had my initial encounter with Creole/Cajun cooking. I was washing dishes at a well-known chain restaurant when I met a rather interesting fellow from New Orleans. I tried to learn anything I could from Boudreaux, about what he was doing, why and how.
My first mishap on the cooks’ line
I can still remember the first time I ever walked on the line. It was Thursday night and the kitchen was busy. I went to help out Boudreaux on the fry station, and he asked me to turn around and grab the fried chicken breast that he prepared for a sandwich. It was the last item needed to send our longest ticket out to the dining room. As I awkwardly moved from one side of the cooks’ line to the other, I fumbled the chicken breast, and it landed directly between his feet.
Embarassed, I turned to Boudreaux, “Im so sorry.”
He looked over his glasses at me and, without hesitating, said
That’s a real good way to get kicked out of the kitchen.
One afternoon, Boudreaux invited me to dinner with him and his wife. He was preparing one of his “signature” dishes: a recipe that he had brought with him straight from Louisiana. His accent was thick when he informed me we were eating “Muffaletta and Cabbage rolls,” I had never had such a flavorful little sandwich. The roasted red bell pepper, so sweet and smoky, paired perfectly with the deli thin meat and olive salad. I became fascinated with cajun cooking. I couldn’t believe how much flavor was in the food. Smothered shrimp and grits with andouille sausage, Crawfish Étouffée. Delicious.
Creole Seasoning
Nutrition per portion
Ingredients
- 5 Tbsp Paprika
- 3 Tbsp salt
- 2 Tbsp granulated onion or onion powder
- 2 Tbsp granulated garlic
- 2 Tbsp dried leaf oregano
- 2 Tbsp dried thyme leaves
- 1 Tbsp white pepper
- 1 Tbsp black pepper
- 2 tsp cayenne pepper
Method
Combine all ingredients into a bowl and use a spoon to mix thoroughly. Use to season seafood, poultry, pork or beef. Great when used for blackening.
And finally, the result
So, after a ton of research, a lot of luck and some trial and error, I developed the perfect Creole Seasoning blend. A little less spicy than typically found in creole cooking, but delicious nonetheless.
