This seasoning mix is the glorious result! Years ago I spent a week in New Orleans, tasting the cuisine, and enjoying where superstar chef Emeril Lagasse got his professional start (Commander’s Palace Restaurant). Ever since, I’ve been a big fan of remoulade sauce, Po’boy sandwiches, red beans & rice, spicy mustard, and Creole seasoning mixes. For the longest time I used Zattarain’s Seasoning from the grocery store because it was the only seasoning mix available in my grocery store that tasted good, and like authentic Louisiana flavor. Now, I want to make my own mix with a little less heat, and no preservatives or chemicals. You know, California style dude!
This makes a deliberately small amount because you’ll want to use it while it’s fresh! And use it, you will! Great on vegetables, especially roasted potatoes, and I love it in sweeter salads like potato, deviled eggs, coleslaw or, many other salad dressings. Sweet and savory flavors are so nice together, I just like it with less heat than the place that invented Tobasco® sauce!
- 2 t Kosher sea salt
- 2 t Garlic powder
- 1 t Black pepper
- 1 t Onion powder
- 1 t Chili powder
- 1 t Paprika
- 1 t Dried oregano, ground in a coffee grinder
- 1 t Dried thyme, ground in a coffee grinder
- Mix all ingredients together until well combined.
- Store in an airtight container for up to 3 months.