Holy crap, does anyone...

[babirl]

Basic creole/cajun seasoning is pretty easy but delicious way to "kick up" most anything... First two that came to mind are Paul Prudhomme and Emeril so here you go.

Adjust as necessary and there are many subtle variations... Mainly, have fun and this stuff is good all-around seasoning for a lot of stuff.

http://www.food.com/recipe/blackenin...udhomme-297404

http://www.emerils.com/recipe/14/ (Emeril's essence)

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About This Recipe
"This recipe comes from one of my very favorite American chef, Paul Prudhomme (eta: not mine) and is posted here on request. I love all his recipes I've tried and none ever disappointed me."
Ingredients
1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Directions
Combine all ingredients. Keep unused portion in tight container.

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Emeril's Essence Creole Seasoning
Mix up a batch of this seasoning and keep it on hand for giving just about any
savory dish a "kicked-up" flavor.
Ingredients
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Instructions
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Copyright 2001 - 2012 Emerils.com All Rights Reserved

[Ah Pook]

About This Recipe
"This recipe comes from one of my very favorite American chef, Paul Prudhomme (eta: not mine) and is posted here on request. I love all his recipes I've tried and none ever disappointed me."
Ingredients
1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Directions
Combine all ingredients. Keep unused portion in tight container.

I likes me some Paul Prudhomme.

Why do I have this voice in my head when reading the ingredients?



Sorry but I will have nothing to do with anything Emeril.

[theGinsue]

So Spyder, what did you finally end up doing?

Sorry but I will have nothing to do with anything Emeril.

Is there something about Emeril this community should be aware of, or do you just not like him?

Regarding Justin Wilson, I sure do miss hearing him say "Cookin wit da cayenne peppa". I remember watching him show how to tell when spaghetti is cooked enough by tossing a strand on the wall...if it sticks, it's done.

[spyder]

So Spyder, what did you finally end up doing?

I went with the one you posted a link to. I made double the batch however and smothered two chickens in it, placed them in a pan, and have been letting them stew since last night. Tomorrow, they will go inside a smoker, and be taken care of! This is the first time I have ever smoked anything so I'm pretty excited about it.

[Ah Pook]

Is there something about Emeril this community should be aware of, or do you just not like him?

Regarding Justin Wilson, I sure do miss hearing him say "Cookin wit da cayenne peppa". I remember watching him show how to tell when spaghetti is cooked enough by tossing a strand on the wall...if it sticks, it's done.

I just have a great desire to take a 12" cast iron skillet to Emeril's head. BAAAMMM!! The same thing with Paula Dean.

The first J.W. shows were done outside on a picnic table. I still sometimes greet people with "How y'all are". I even have his Homegrown Louisiana Cookin' cookbook.

[Goodburbon]

I use Targil's French fry seasoning. I keep a gallon jar in the pantry.

you want authentic cajun...there it is.

http://www.targil.com/onlinestore/re...y=2&subcat=ALL

[10mm-man]

How come you didn't call your class mate and ask him for the recipe?

[spyder]

How come you didn't call your class mate and ask him for the recipe?

It's his fathers "secret" or something like that.... He didn't even know the recipe. Instead of waiting for him to get back, and then maranate, I would just take a good recipe and start now.