Mike

Mike’s Creole Seasoning

Mike’s Creole Seasoning

I like to use my own blends of seasoning when cooking.  I feel it gives me more control over the flavor. I have used commercial brands of seasoning such as Tony Chachere’s Creole Seasoning or Slap Your Mama, but I prefer homemade.  To me, Tony’s has too much salt and well, I just don’t like the name of the other one.  Both are good, so use them if you like. 

This recipe is what I use as a base seasoning for most dishes, including meats, salads and vegetables.  I like it because the flavors of the different spices seem to change with each bite. I can adjust it to the type of dish I am cooking. If I am cooking Italian, I will add traditional Italian spices such as garlic, oregano, and basil.  For Mexican dishes, I’ll add spices such as chili powder, cummin, and spanish oregano.

Here’s my recipe: 

1/2 cup Kosher Salt

1/3 cup Paprika (Smoked Paprika if you can find it)

1/4 cup granulated garlic

1/4 cup onion powder

1/3 cup black pepper

3 tbsp white pepper

2 tbsp cayenne pepper

2 tbsp celery salt

2 tbsp dried thyme

2 tbsp dried basil

1 tbsp dried oregano

1 tbsp MSG (optional)

1/2 tbsp allspice

Combine all ingredients. Makes about 14 ounces


5 Comments on “Mike’s Creole Seasoning”

  1. […] pounds of jumbo shrimp peeled and deveined 2  tbsp Creole seasoning 1 lemon 2 tbsp garlic 1 tsp dried rosemary (crush or chop into small pieces) 1 tsp dried thyme 3 […]

  2. […] Slice the tomatoes into 1/4 inch slices. Season with your favorite seasoning blend or my Creole Seasoning. […]

    • Galih says:

      I like things spicy, but the kids do not, with the lower caennye pepper they didn’t think it was too spicy. I think if you REALLY wanted it mild, you could leave out the caennye pepper altogether.

  3. […] Slice the tomatoes into 1/4 inch slices. Season with your favorite seasoning blend or my Creole Seasoning. […]

  4. […] 2 tablespoons Cajun Seasoning (Tony’s) or my creole seasoning […]


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