Homemade Creole Seasoning
I’ve known a few Cajuns in my life and they all have their secret homemade creole seasoning mix. Some omit the celery salt, others add smoked paprika some use bourbon salt in their mix.
Creole Seasoning Uses
From time to time, my family will see me stirring and stirring away at the stove, making a chestnut-colored roux. The staple of good gumbo, jambalaya and many other Creole dishes that this seasoning mix is a part of.
I think the longest I’ve stood and stirred a roux was 2 hours- I was glad I had an audiobook on to pass the time.
My Grandmother had one of the dearest housekeepers from Cajun country so I learned from a young age all about the importance of the paper bag seasoned flour shake when making golden fried chicken.
I learned how to sort black-eye or purple hull peas when I was about 5. Now, roux was a lesson and a big one. I had to be about 12 years old when she shared her secrets with me. Bea taught me to “stir it this a way then stir it that a way” no joke, there was a strict rule and I’m about to share it with you.
Time, Roux and Tradition
According to Beatrice, once the oil and flour met in the pot, you were cooking with history and the cooks who made this meal before you. As the oil heated and started to absorb the flour, the stirring was done in a counterclockwise pattern.
This was “to bring back the spirit of the ones who made this dish before you.”
Then when the color when from chalky white to goldilocks golden blond you switched the direction to clockwise.
This is “to bring new memories with the people who are gonna eat this dish.”
Welcoming back the past and presenting to the future, it was her special way of cooking and to this day I follow her rule.
This is her special Creole seasoning mix. I’ve used it now for 30 years, and I truly hope you will enjoy all the layers of flavor. Don’t forget to add a sprinkle over chicken, vegetables, chicken, fish and turkey. One of my family’s favorite uses for this spice mix is in my cast iron panko crusted chicken tenders. Enjoy.
- 4 tablespoons paprika
- 2 tablespoons granulated onion
- 1 tablespoon granulated garlic
- 1 tablespoon celery salt
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon ground cayenne pepper
- 2 teaspoons ground black pepper
- 1 teaspoon dry mustard
- Mix all ingredients together in a bowl until combined, transfer to a container with a lid. Spice mix is good up to six months.
- Suggested uses: gumbo, jambalaya, grilled chicken, fish, vegetables, pasta and rice