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Use this New Orleans seasoning blend to add a Creole flavor to eggs, rice, casseroles and vegetables. Recipe Source: Emeril Lagasse

 Creole Seasoning
(Makes about 1-1/3 cups (325 mL)

5 tbsp (75 mL) paprika
1/4 cup (60 mL) garlic powder
4 tbsp (50 mL) salt
2 tbsp (30 mL) freshly ground black pepper
2 tbsp (30 mL) onion powder
2 tbsp (30 mL) cayenne
2 tbsp (30 mL) dried oregano
2 tbsp (30 mL) dried thyme

Combine ingredients, blending well.  Store in an airtight container for up to 3 months. Shake or stir well before use.

For more information about New Orleans food, including a glossary of Creole and Cajun food specialties, check out our RoomPlanners June 2010 issue! This special issue profiles New Orleans style food, architecture, culture and interior design.

Click on the magazine cover to the left, or on the link below.
http://roomplanners.com/pdfs/06-2010.pdf

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