Emeril's Recipe Creole Seasoning

By Peggy Trowbridge Filippone

Updated 10/24/18

Jambalaya
Lauri Patterson / Getty Images
Ratings (30)
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: 2/3 cup (32 servings)
Nutritional Guidelines (per serving)
6 Calories
0g Fat
1g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2/3 cup (32 servings)
Amount per serving
Calories 6
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 437mg 19%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 2%
Protein 0g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's easy to make your own Creole spice mix at home. This is famous chef Emeril Lagasse's version. This mix may be stored up to 3 months. It's a staple for fans of creole casserole. It' also makes a great personalized housewarming gift. 

Creole seasoning comes from French and Spanish settlers to Louisiana. These populations mixed with the indigenous and Caribbean populations in the area and from it a one of a kind and popular culinary style was born. This seasoning is incredibly versatile. It's perfect for recipes like jambalaya or gumbo but it also works well as a seasoning for meats. Getting a taste of the Big Easy in your own home is as simple as mixing a few spices you likely already own. 

"Prime Time Emeril" by Emeril Lagasse (Wm Morrow)

Ingredients

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Steps to Make It

  1. Gather the ingredients.

  2. Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.

  3. Store in an airtight container away from light.

  4. Use within three months.