Creole Seasoning, Emeril Lagasse's

By arthurlemay

Made for Emeril's shrimp creole, but this recipe will work well rubbed on beef for a hot barbecue.

Ingredients

• 2 teaspoons salt
• 2 teaspoons hot paprika.
• 1 1/2 teaspoons garlic powder
• 1/12 teaspoons black peppercorns
• 1 teaspoon onion powder
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried oregano

Preparation

Step 1

Combine all ingredients in a spice mill and process to a fine powder.

Place mixture in a jar. Cover and store in refrigerator for up to 3 months.