Tips and Advice - Cooking from Scratch

This is a very versatile Creole Seasoning blend. Use this as a base seasoning in Cajun-style Dirty Rice, Jambalaya, Shrimp Creole, or even the quintessential New Orleans dish, traditionally served on Mondays, Red Beans and Rice . It's much like having a good stock in the freezer, or a BBQ Dry rub on hand, ready to go when you need it. This Creole seasoning blend recipe goes good when made in large batches mixed well, and poured into old clean spice jars and given as gifts. It is best if you buy your spices in bulk or do a fresh grind on them, and should be best used with-in 6 months of mixing. I grew and dried my own paprika peppers one year just for this reason. I don't put salt in this Creole seasoning blend as I tend to lightly salt my dishes separate from this.

• 4 tablespoons sweet paprika
• 2 tablespoons onion powder   
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano leaves
• 2 tablespoons dried sweet basil
• 2 tablespoon dried thyme leaves
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon celery seed

This year I am adding my own homegrown oregano, basil and thyme. All the peppers in this batch were freshly ground by me at home and sifted well. I have even adapted grinding onion & garlic powders from dried stuff. Label it and store in a cool dark place for best shelf life.

Keep the recipe nearby as someone will want to know it sooner than later.