Wednesday, August 14, 2013

DIY ~ Making Creole/Cajun Seasoning

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I used to buy Tony Chachere's Cajun Seasoning, but it had too much garlic powder to suit my taste. Then I tried making Emeril Lagasse's ESSENCE Creole Seasoning about 5 years ago, and I've been making my own Essense ever since!

It just makes sense that I mix up my own creole/cajun seasonings since I grow my own organic oregano and thyme . . . the 2 most expensive ingredients in this mix! I really love this blending of spices!


2 1/2 tablespoons paprika

2 tablespoons sea salt

2 tablespoons garlic powder

1 tablespoon black pepper (I use a mixture of black, white, green and pink peppercorns)

1 tablespoon onion powder

1 tablespoon cayenne pepper (If you don't like your foods too hot, only add 1 1/2 teaspoons)

1 tablespoon dried oregano

1 tablespoon dried thyme

  • Add all the ingredients; mix well with a whisk or fork.

So, what are some of my favorite ways to use Essence? It's the perfect seasoning for my grilled shrimp kabobs ~ I drizzle my shrimp with EVOO, and then light sprinkling of Essence right before grilling. Perk up your fried and grilled zucchini, jambalaya, homemade chicken nuggets, and it's the perfect seasoning for my Chicken Marsala!

Jambalaya simmering on the stovetop.


Store in a handy shaker bottle.

Mixing up combinations of herbs and spices that you use often together is the perfect way to save time and money. If you are growing some of your own herbs, so much the better! Dry them when they are at their peak, just before they go to flower.

There are a lot of seasonings I can't grow, but it's wonderful to be able to add homegrown, organic herbs to my homemade seasoning mixes . . . Over at Julie's!!!


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