Creole Spice Blend

It’s that time of year again where I concoct a spice blend to give away as gift to my coworkers. As I put some thought into what type of blend I was going to make, I decided on making a Creole spice blend. I wanted something that could be diverse enough to add to most any grilled item, while at the same time provide a subtle kick. Now I know what you might be thinking, why not just user Emeril’s spice blend and be done with it, right? Well, no. I actually put time and effort into making these spice blends as I have done so probably for last six years or so, and I think that my coworker appreciate the handcrafted seasoning, plus I love making them!

I make a big batch of seasoning every year, so this probably made about 5 cups total.

Creole Spice Blend Recipe
Creole Spice Blend Recipe

Let’s get started, and if you have a spice shop nearby, source from them. The quality is so much better. These spices came from The Spice House in Milwaukee, Wisconsin.

Ingredients:

  • 2 oz mild paprika
  • 1 oz garlic powder
  • 1 oz salt
  • 1 oz onion powder
  • 1/2 oz dried oregano
  • 1/2 oz dried thyme
  • 1/2 oz cayenne pepper
  • 1/2 oz fine black pepper

I took the advice years ago from one of the employees of the Spice House when making any spice blend, and that is to mix, and mix until you think you can no longer mix. That’s where my KitchenAid mixer comes into play. If you do not have a mixer, then simply get a whisk out and whisk for about 5 minutes.

So the process is simple. Add everything to a mixing bowl, and mix for 5 minutes. Once done, pour into sealable bottles, and give away as gifts. Again, this roughly made about 5 cups, so I had some reserved for myself as well.

Creole Spice Blend Recipe
Creole Spice Blend Recipe

The result is pretty darn delicious. It was so addicting that I kept poking my finger in my personal batch and found myself going back to it. I’ve only used it on some eggs thus far, but I cannot wait to use it on things like shrimp and crayfish! Hope you enjoy.

Happy Holidays and Merry Christmas to you and yours!

Creole Spice Blend
Author: 
Recipe type: Spice
Prep time: 
Total time: 
Serves: 5cups
 
Ingredients
  • 2 oz mild paprika
  • 1 oz garlic powder
  • 1 oz salt
  • 1 oz onion powder
  • 1 oz dried oregano
  • 1 oz dried thyme
  • 1 oz cayenne pepper
  • 1 oz fine black pepper
Instructions
  1. I took the advice years ago from one of the employees of the Spice House when making any spice blend, and that is to mix, and mix until you think you can no longer mix. That’s where my KitchenAid mixer comes into play. If you do not have a mixer, then simply get a whisk out and whisk for about 5 minutes.
  2. So the process is simple. Add everything to a mixing bowl, and mix for 5 minutes. Once done, pour into sealable bottles, and give away as gifts. Again, this roughly made about 5 cups, so I had some reserved for myself as well.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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