1. Add all of the ingredients to a medium-sized bowl. Whisk to combine. Store in an airtight container for up to three months. 00:35
What You'll Need
- Medium bowl
- Airtight container
- Paprika (2 1/2 tablespoons)
- Kosher salt (2 tablespoons)
- Garlic powder (2 tablespoons)
- Black pepper, ground (1 tablespoon)
- Thyme (1 tablespoon)
- Oregano (1 tablespoon)
- Cayenne pepper (1 tablespoon)
- Onion powder (1 tablespoon)
Creole seasoning is commonly used in New Orleans cooking. It can be used to season chicken for gumbo, to blacken fish, to season vegetables prior to grilling, or to sprinkle on top of french fries.
Onion powder is made by dehydrating an onion and then grinding it down to a fine powder.
Paprika is a red spice made from grinding dried sweet red peppers. While it is available year-round, paprika is likely to deteriorate faster than other spices, and should be replaced every six months.
Chef Wilfredo uses kosher salt to make his Creole seasoning. Kosher salt has a much larger grain size than normal table salt, and has flat rather than cubic granules. Kosher salt typically does not contain the iodine additive.