Every couple of weeks we have a how-to lesson in the studio. Today, Monty and Shavon made their own creole seasonings. Creole seasoning is generally a combo of paprika, thyme, oregano, a few different peppers, garlic and onion powders. There are many variations (we've added basil) with differing proportions and sometimes other ingredients. So Monty and Shavon tasted each herb, spice , and pepper separately and created their own mixtures, using the proportions they each preferred. Then, they got to try the mixes on two fairly neutral items: cream cheese and Greek yogurt.
Interesting to see what they each chose. Shavon went for a hotter mix than Monty and neither opted for the ground celery seed add in-- way too pungent. Herbs played a bigger part in Monty's while Shavon only used basil.
Shavon is planning on using her seasoning on chicken tonight. They should keep for about 3 months and will be great to stir into soups, stews, or rice, or even sprinkled on some crisp french fries.
Here's a basic recipe for Creole Seasoning from our own Emeril Lagasse-- adjust it as you like.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried leaf oregano
1 tablespoon dried thyme