Monday, November 30, 2009

Creole Seasoning Blend # 1 + A Great Cajun Lunch !

Cajuns like their seasoning, spicy and sometimes spicy and hot. They love well seasoned cuisine, from meat, to seafood, to bread, to vegetables, and the secret is all in the seasoning blend. Since I've had so many requests for a recipe for Cajun/Creole seasoning mix, I've decided to post one of my faves. I use both homemade and commercial Cajun and Creole seasoning when I cook, mainly depending on what type of dish that I'm making. Here is one of my favorite homemade, easy Creole blends that I make in batches and store in an airtight container and use as needed.

Creole Seasoning Blend

1/4 cup salt
1/4 cup onion powder
1/4 cup garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. chili powder

1 tsp. dried thyme
1 tsp. celery seed

Place all ingredients in food processor and pulse until well blended.
Store in air tight container and pour into a shaker, as needed.

Note: For a milder version, cayenne pepper may be cut to 1 tsp.
Also, salt may be reduced by half, for those on low salt diets.


After a gorgeous warm and sunny weekend, we woke up this morning to rain and much cooler temps. Perfect gumbo weather! So a colleague and I went out for lunch at T-Coons Restaurant. This was the best chicken and sausage gumbo that I've had in a while! Cest bon, cher!


Hope that you all have a wonderful week!

14 comments:

John said...

I'm going to save the recipe for the mix. Looked at the sausage and chicken as a large image, not sure I could take the sausage. Think I'll hold onto the shrimp and crab ideas instead.
Had our first frost of the winter last night. Cold morning with clear blue sky here, about 30 miles west of London.

judi said...

sounds tasty. But for me, I would hold the chili Pwd., adding smoked paprika instead. I love Tabasco,it's always on my table. The food looks luscious. Do you make your own roux?
I know deep south you can buy it too.
LOL!! I don't think you get much more "deep south" than LA!

Kat said...

I like the COON sign. Does that mean there are 41 raccoons in the neighborhood, haha!
Wanted you to know i am using all those wonderful seasonings you sent me. Also I had some of the little packs of coffee left and my D-I-L loved the Almond one the best. And I let her use my Cajun cup for that! I don't make them a lot because B. is such a stickler for no change!
I am making shrimp gumbo this next Saturday for our big game with the Gators. Go Bama. Teebow is our worst nightmare, darn he is good.

Joanne said...

Oh, I am so out of my league here ... I like my food mildly seasoned! But I do like to try new dishes, so bring it on :)

A Year on the Grill said...

I have been making my own rubs and spice combination for awhile now. they store for up to 6 months, and the difference between the pre-packaged and the fresh is amazing. I use these spices a lot... great post!

Katherine Aucoin said...

I'm going to try this. I really like making Emeril's Essence and I'm a Zatarain's girl! But I like to mix it up so I will try this!

Who Dat!!!

We Dat!!!

Eddie Bluelights said...

I must try to do it - I must! It sounds very tasty and will get me in the mood for our Cajun Waltz which I am posting tonight, cher ~ Eddie

Elizabeth Bradley said...

How kind of you to share your recipe. I like to make my own spice combos so I can control the salt content. This one sounds fabulous. Thanks Sweetie!

Sniffles and Smiles said...

Oh, my mouth is watering!!!! I'm taking this recipe home with me!!!! Thank you, darling!!! You'll make a decent chef of me yet!!! Love you! Janine XO

Velva said...

Thanks for sharing a cajun spice blend with us. I think I am going to put together that cajun blend for a everyday seasoning.
Everything looks so good!

Cloudia said...

You making me hOOONGRY, Cher!



Aloha, Friend


Comfort Spiral

Lea Ann said...

I really appreciate having that seasoning recipe. Thanks!!! Love the Coon sign.

Marguerite said...

John- One bite of that sausage and you would change your mind! Glad it quit raining, at least.

Judi- Thanks, the smoky paprika sounds like a great addition. And yes, I've been making my own roux since I was a teenager!

Kat- Either that or 41 coon-arses! lol So glad that you're enjoying the seasonings, cher. A shrimp gumbo sounds great for the game!

Joanne- You can adjust the pepper in the recipe, but it is best with more. I actually double the cayenne! Of course, I'm used to it.

Dave- Merci, cher! I loved your spice post and it does make such a big difference to use fresh. And that way, you can adjust to your liking.

Eddie- I hope that you will make it because it will wake-up your favorite British recipes, for sure. I really enjoyed your post and the waltz!

Marguerite said...

Katherine- I like Zatarain's, too, but Tony Chachere's is my fave. This blend is closer to Tony's, with a Marguerite twist. Who Dat, We Dat! is right!

Elizabeth- You're so welcome, cher! Happy to share it with you. I know how you like spicy food and it is nice to be able to control the salt.

Janine- Merci for your kind comment, mon amis! I'm sure you are already a fabulous chef, but this seasoning will help to add a little Cajun flavor to any dish.

Velva- You're very welcome, it's my pleasure to share it. It's a good basic seasoning for either meat or seafood.

Cloudia- Thanks, glad to make you hungry, cher! That is one of the highest compliments a cook can receive. Aloha!

Lea Ann- Merci beaucoup, so glad you like it! That sign is so funny, especially if you know the story behind it. You're welcome!