The recipe I was using called for "Tony Chacheres Creole Seasoning" and my original recipe was a copycat of that. Yes, I removed all the salt but, trust me, that wasn't the problem here! The final dish was plenty salty. So I'm definitely glad that I used a salt-free seasoning blend. But it just wasn't quite as punchy as I would have liked.
Poking around online, I found a different creole seasoning recipe. So I decided to do a sort of mash-up of the two. I haven't had a chance to test it yet, but I'm going to write it down here in the hopes that I remember to look it up the next time I'm in need of creole seasoning. (I'll leave the original recipe in place below just in case I want to try it again.)
Creole Seasoning
Adapted from Daring Gourmet
Ingredients
- 5 parts granulated garlic
- 4 parts onion powder
- 3 parts sweet paprika
- 3 parts black peppercorns
- 2 parts dried thyme
- 2 parts dried oregano
- 2 parts dried basil
- 2 parts ground cayenne
- 2 parts smoked paprika
- 1 part celery seed
- 1 part mustard seed
- 1 part dried sage
- 1 bay leaf for every tsp. of sage
Directions
- Place all ingredients in a spice grinder and grind.
- Store in a cool, dry place until ready to use.
Alternate Recipes
Copycat Tony Chacheres Creole Seasoning (minus the salt)
Adapted from Food.com
This is based off of a copycat recipe for a store-bought Creole seasoning except with all the salt removed. The original was nearly 1/3 salt by volume! And called for garlic salt, celery salt, and onion salt on top of that. I replaced these salty seasonings with garlic powder, ground celery seed, and dried chopped onion respectively.Ingredients
- 2 parts cornstarch (cornflour)
- 10 parts cayenne powder
- 10 parts garlic powder
- 8 parts black peppercorns, ground
- 6 parts chili powder
- 4 parts celery seed, ground
- 4 parts ground mustard
- 4 parts dried basil
- 2 parts dried sage
- 2 parts dried minced onion
- 2 parts dried oregano
- 1 part dried thyme
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