home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
sauces
/
creole_s.eas
< prev
next >
Wrap
Internet Message Format
|
1995-09-27
|
1KB
From: "Edward J. Branley" <elendil@mintir.new-orleans.la.us>
Newsgroups: rec.food.recipes
Subject: Creole blackening powder
Date: 23 Mar 1994 09:18:23 -0500
Organization: Minas Tirith BBS (Public Access Usenet for New Orleans)
Message-ID: <2mpj3f$188@s.ms.uky.edu>
References: <m0phLne-0018b2C@raistlin>
I don't have a recipe for "Cajun" seasoning, but I have one for
"Creole" seasoning:
Emeril's Creole Seasoning
2 1/2 tbsp. paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne powder
1 tbsp dried leaf oregano
1 tbsp dried leaf thyme
Combine ingredients thoroughly and store in an airtight jar or
container. Makes about 2/3 cup.
from _Emeril's New New Orleans Cooking_ by Emeril Lagasse and Jessie
Tirsch.
(Note: Emeril Lagasse is the owner/executive chef of Emeril's
Restaurant on Julia St. and Tchopitoulas in New Orleans. Prior to
opening up his own place, he was executive chef of Commander's Palace
Restaurant in New Orleans.)
This is a fairly basic seasoning mix. If you want to make it hotter,
decrease the amount of paprika and increase the amount of cayenne. I
wouldn't mess with the black pepper amount, however, since that will
change the texture and color of the powder mix.