Homemade Creole seasoning

Method

1. If only onion or garlic granules are available, grind them to powder before measuring.
2. Whisk every ingredient thoroughly. Pass the blend through a medium sieve to break up lumps.
3. Transfer to a clean airtight jar and label it with the date. The exact weights total 100 g; all components scale linearly so the ratio remains unchanged.

Ingredient substitutions

• Use pure garlic and onion powder. In Germany choose Knoblauchpulver and Zwiebelpulver, not Knoblauchsalz or Zwiebelsalz. In Canada check the same distinction. Salted products change both flavour and the blend’s 5 percent salt ratio.
• German Paprika edelsüß and Canadian sweet paprika both work. Smoked paprika is not identical and would make every linked dish smoky.
• Commercial Creole blends vary greatly in both regions and often contain much more salt. If substituting one in a linked recipe, reduce separate salt and season by taste.

Notes

• Use pure spices explicitly labelled gluten-free to support the gluten-free facet.
• Store airtight in a cool, dark cupboard for up to 6 months or the earliest best-before date among the spices. Discard if damp, musty, or moldy.

Sources consulted

• Camellia Brand: Creole seasoning components

Good with

• Chicken and andouille gumbo
• Chicken, shrimp, and sausage jambalaya
• Louisiana maque choux
• Louisiana red beans and rice
• Shrimp Étouffée
• Uncle Pooh's shrimp, sausage, and grits

From Christoph Mayer

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