Real Food Origins: New Orleans-Creole Seasoning Blend

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I mentioned this Creole spice blend in my last post. I used up the initial batch, and needed to make more, so I thought I’d post a good old-fashioned recipe for it.

This is the cast of characters. It really is an ensemble piece, without any one of them outshining the other, but all of them making the combined result powerful and unique.

Creole Seasoning Blend

2 bay leaves
1 tablespoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried thyme
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon ground white pepper
1 teaspoon ground black pepper

Crumble the bay leaves into small pieces into the bowl of a food processor. Measure all other ingredients into the bowl, and process, with 2-3 second pulses, until mixture is blended and bay leaves bits are tiny, maybe three or four pulses. Store in jar with tight-fitting lid. Makes about 1/2 cup.

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I toyed with leaving out the salt, and I suppose you could, but the blend would lose some brightness, I think. You may think that the list of ingredients is long, and I suppose it is, but if you are cooking at home, and wanting to improve on the quality of your results at home, these are all herbs and spices you should have in your pantry at all times anyway, in my most humble opinion. So here’s your chance to justify buying them all at once. Today.

Next up, po’boys, beignets and cafe’ au lait. You have been warned.

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