Creole Seasoning

Most Louisiana residents keep a container of Creole or Cajun seasoning within easy reach of their stovetop. To many Louisianans, a savory dish is not complete if it hasn’t been seasoned with a blend of sweet peppers, hot peppers, onions and garlic. This version is a blend of dried, ground spices that are likely already in your spice cabinet. Once combined, you get something uniquely and quintessentially Southern. There’s just enough cayenne to add a little heat, but feel free to adjust it to your liking by increasing it or eliminating it altogether. Many commercially-prepared blends use a hefty amount of salt, so be mindful of adjusting the salt to taste. Don’t limit yourself to using this blend in traditional Creole or Cajun fare like shrimp Creole, gumbo or dirty rice; it is versatile enough to go on pretty much any savory dish, from scrambled eggs to sautéed spinach.