A few years ago, Greg and I visited New Orleans for the first time. The moment we drove over Lake Pontchartrain I completely fell in love with the city. Oddly enough, it reminded me of home. Like Ottawa, New Orleans is an old city with beautiful historic buildings and an unmistakable French influence. Never in my life have I ever met friendlier or more accommodating people.
One afternoon we took a boat tour of the Bayou. Greg later laughed saying our Cajun tour guide could easily have passed as one of my uncles (minus the Southern accent). When I think about it, I really could see my uncle Tom or uncle Norman hunting alligator on a pontoon boat completely loving life.
The Cajuns are originally French Canadians from Acadia, so maybe this is why I felt so at home.
Mardi Gras is just around the corner and I can’t wait to cook some Louisiana dishes for dinner. There are so many options, from jambalaya and gumbo to beignets and cafe au lait, it’s hard to decide where to start! After some thought, I figured making my own Creole seasoning from scratch would be the best bet. I am also planning on making a Cajun seasoning in the near future.
It’s actually quite simple to whip up, and it’s really convenient to have on hand. You can jazz up so many dishes with a sprinkle of this seasoning, from breakfast scrambles to casseroles. The possibilities are truly endless. Enjoy!
- 4 Tsp. paprika
- 1 ½ Tsp. garlic powder
- 1 ½ Tsp. onion powder
- 1 ½ Tsp. freshly ground black pepper
- ¼ Tsp. ground white pepper
- ¼ Tsp. cayenne pepper
- ¼ Tsp. red pepper flakes
- 1 ½ Tsp. dried oregano
- 1 ½ Tsp. dried thyme
- 1 Tsp. dried basil
- ¼ Tsp. celery seed
- 1/8 Tsp. tumerick
- ¼ Tsp. kosher salt
In a medium bowl, mix together all ingredients until well combined.
Combine all ingredients in a spice grinder (or clean coffee grinder) and pulse until well combined.
Store in a sealed container.
Add one tablespoon of seasoning to jambalaya, soup, meat, eggs, or anything you wish to add a Creole flavour to. Laissez les bons temps rouler!