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Make Your Own Creole Seasoning Mix - Spice Mixes of the World #22
April 10, 2014

Make Your Own Creole Seasoning Mix and Add Authentic Louisiana Flavours to Your Home Cooking


Hi



10th April 2014 -- Issue #22

Table of Contents

1. Recipe of the Week - Make Your Own Creole Seasoning Mix Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

4. My Facebook Page

5. My Recipe Book



For recreating the flavours and aromas of Louisiana cuisine; this easy-to-make Creole seasoning mix is just the thing. Gumbo filé, jambalaya, court bouillon, crayfish bisque and bouillabaisse are just some of the traditional dishes that will benefit from this blend.

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 6-7 tbsp)

2 tbsp dried oregano 
2 tbsp cumin seeds 
2 tbsp paprika 
1 tbsp garlic powder 
1 tbsp black peppercorns  
1 tbsp dried basil 
1 tbsp dried thyme 
2-3 tsp cayenne pepper 
2 tsp onion powder 
8-10 dried bay leaves 
1 tsp sea salt 

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Crumble the bay leaves

  • Grind the bay with the peppercorns, salt and cumin seeds

  • Add to a bowl

  • Stir in the paprika, cayenne, garlic and onion powders

  • Crumble in the basil, oregano and thyme. Combine well

    Store your Creole mix in an airtight container out of direct sunlight and use within 3 months.

    Note: To get even more flavours from the ingredients, dry toasting the cumin and peppercorns before cooling, grinding and combining is worth doing. See below for tips on this.

    Click here to see this recipe on my website.

    Click here for quite a few of my other seasoning recipes.

    Ingredients if using ground spices: (makes about 6-7 tbsp)

    2 tbsp dried oregano 
    2 tbsp paprika 
    1 tbsp cumin powder 
    1 tbsp garlic powder 
    2 tsp black pepper  
    1 tbsp dried basil 
    1 tbsp dried thyme 
    2-3 tsp cayenne pepper 
    2 tsp onion powder 
    1 tsp ground bay leaves 
    1 tsp salt 

    tbsp = tablespoon
    tsp = teaspoon

    Directions:

  • In a bowl, mix the powders and salt together

  • Crumble in the dried herbs and combine thoroughly

    That's it!

    Store in an airtight jar. Use within 3 months.

    Click here for a ton of other homemade seasonings.




    How to Toast and Grind

    Lightly toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.



    Facebook Page

    To keep up to date with new recipes and herbs and spices info,

    I have a Facebook page you may like...



    My Spice Mix Book



    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.




    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason - Spice-Mixes.com


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