Creole Seasoning

Let your imagination run wild with this creole seasoning – don’t feel limited by its traditional uses!

I’ll be using this in some future recipes, but in case you’re feeling a bit stumped in the meantime, this can be used as a dry rub, to flavour soups and various other dishes (even scrambled tofu!) and to make sauces. The most recent sauce I made with this included tomato paste, fresh chopped tomatoes, balsamic vinegar and water blended together with some of the seasoning. It was an impressive, quick throw together, but unfortunately I don’t have any quantities for you.

The vegetable “holy trinity” of creole cuisine is considered to be onion, capsicum (bell pepper) and celery – those veggies are a good place to start with this if you’re feeling unsure.

Creole Seasoning
Yields 1 Heaped Cup

2 TBSP Onion Powder
2 TBSP Garlic Powder
2 TBSP Dried Oregano
2 TBSP Dried Basil
1 TBSP Dried Thyme
1 TBSP Cayenne Pepper
1 TBSP Celery Seed
5 TBSP Sweet Paprika
1.5 TBSP Mixed Peppercorns, bashed in a mortar & pestle (I used a black/white/red mix)

  • Mix together all above ingredients and store in an air tight, glass jar.

3 thoughts on “Creole Seasoning

  1. Yay Natalie, a great spice mix with no salt! Bravo. Sounds sensational and I agree, it would be fabulous for my next batch of scrambled tofu

  2. Pingback: Random Dinner Photo | Appetite Affliction

Chow down on this!

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