Best 8 Emerils Creole Seasoning Recipes
Bold flavors and zesty aromas come together in Emeril's Creole Seasoning, a blend of herbs and spices that brings the vibrant taste of Louisiana to your kitchen. This versatile seasoning forms the foundation of many classic Creole dishes, adding a distinctive kick to everything from gumbo to jambalaya. Our collection of recipes showcases the diverse culinary possibilities of Emeril's Creole Seasoning. From the savory goodness of blackened catfish to the rich and smoky flavors of chicken etouffee, each dish captures the essence of Creole cuisine. We also explore vegetarian options like spicy black bean soup and hearty vegetable jambalaya, ensuring that everyone can enjoy the delectable offerings of this unique seasoning. With detailed instructions and helpful tips, these recipes guide you through the process of creating authentic Creole dishes that will tantalize your taste buds and transport you to the heart of New Orleans.
Here are our top 8 tried and tested recipes!
EMERIL'S CREOLE SEASONING
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Learn how to make Emeril Lagasse's Creole spice mix with this easy and simple recipe.
Provided by Peggy Trowbridge Filippone
Categories Spice Mix
Time 5m
Yield 32
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.
- Store in an airtight container away from light.
- Use within three months.
- Enjoy.
Nutrition Facts : Calories 6 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 398 mg, Sugar 0 g, Fat 0 g, ServingSize 32 servings, UnsaturatedFat 0 g
CREOLE SEASONING
This seasoning is used for Emeril's Yellowfin Tuna with Grilled Pineapple Salsa, Simple Turkey Meatloaf, Chicken Cordon Bleu, Southern-Style Pan-Fried Catfish, Corn Cakes with Christmas Caviar, and Creole-Spiced Fried Chicken.
Provided by Martha Stewart
Yield Makes 2/3 cup
Number Of Ingredients 8
Steps:
- Mix all ingredients together until well combined. Store in an airtight container for up to 3 months.
EMERIL'S ESSENCE CREOLE SEASONING (MAKE YOUR OWN)
I decided to post this seasoning mix as I'll refer to it many times and how much to use in different dishes. It's pretty much a staple and I do thank Emeril for putting this out there so those of us who can't buy local can make our own Thank you Emeril Lagasse! Bon Appetite!
Provided by David Kuhlmann
Categories Rubs
Time 5m
Number Of Ingredients 8
Steps:
- 1. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-creole-seasoning-recipe2.html?oc=linkback
- 2. Get all of your individual spices measured out in a bowl for mixing. As this recipe as written it's a tad hot, use less cayenne to vary the heat. I'd suggest using about 1/2 of suggested or even just one teaspoon. Cayenne is an integral part of Cajun/Creole cooking and doesn't just add heat. Cayenne has a flavor all it's own, that does add a level that no other spice has. So at least use some.
- 3. Combine all ingredients thoroughly. Store in an airtight container for future use. You can use old spice containers, Ziploc bags, Tupperware and Glad make small plastic screw on lids etc.
- 4. Of course you can purchase it either at your local grocery store, if they don't have it you can always buy online. I use Cajun Grocer for all of my seafood and Louisiana products. Great prices, fast shipping and there isn't anything they don't carry. Some items may be seasonal. http://www.cajungrocer.com/
EMERIL'S CREOLE SEASONING (ESSENCE)
Steps:
- Combine all ingredients thoroughly and store in an airtight jar or container.
ESSENCE, RUSTIC RUB, AND SOUTHWEST SEASONING
Steps:
- Combine all ingredients thoroughly.
- Combine all ingredients thoroughly.
- Combine all ingredients and store in an air-tight container.
EMERIL'S ESSENCE CREOLE SEASONING
Provided by Emeril Lagasse
Time 7m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients thoroughly.
EMERIL'S CREOLE SEASONING MIX
Based on his own Original Essence. Be sure to use new herbs and spices. There's nothing worse than ingredients that have been sitting on your spice rack for years; they have no flavor. Double or triple the recipe as you wish.
Provided by Bren in LR
Categories Low Cholesterol
Time 10m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Combine all the ingredients thoroughly in a bowl.
- Store in an airtight container away from light.
- Use within 3 months.
Nutrition Facts : Calories 379.4, Fat 8, SaturatedFat 1.7, Sodium 27974.4, Carbohydrate 82, Fiber 29.6, Sugar 7, Protein 16.7
EMERIL'S CREOLE SEASONING
From Emeril's New New Orleans Cooking. This is a fairly basic seasoniong mix. If you want hotter, decrease the paprika and increase the cayenne. I wouldn't mess with the black pepper amount, however, since that will change the texture and color of the mix.
Provided by Miss Annie
Categories Creole
Time 5m
Yield 1 Batch
Number Of Ingredients 8
Steps:
- Combine ingredients thoroughly and store in an airtight jar or container.
Tips:
- Make sure to use all of the ingredients in the recipe. Each one contributes to the overall flavor of the seasoning.
- If you don't have all of the ingredients, you can substitute similar ones. For example, you can use black pepper instead of cayenne pepper, or garlic powder instead of fresh garlic.
- Be careful not to over-roast the spices. This can make them bitter.
- Store the Creole seasoning in an airtight container in a cool, dry place. It will last for up to 6 months.
- Use Creole seasoning to add flavor to a variety of dishes, such as chicken, fish, pork, shrimp, vegetables, and soups.
Conclusion:
Emeril's Creole seasoning is a versatile and flavorful blend that can be used to add a kick of flavor to a variety of dishes. It's easy to make and can be stored for months, making it a great addition to any spice cabinet. With its combination of smoky, spicy, and savory flavors, Emeril's Creole seasoning is sure to become a staple in your kitchen.
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