Creole seasoning

Creole seasoning

By
From
Deep South
Photographer
Andy Sewell

I like to make my own Creole spice blend from a base of dehydrated tomatoes. Any time there is an excess of ripe tomatoes in the kitchen, you can slice them thinly and dehydrate them (either in a dehydrator at 60°C or overnight in a low oven). Once dried and ground into a powder, the umami-rich base adds a much stronger punch than the usual base of paprika in this traditional spice mixture. 300g tomatoes should yield more than enough powder to make the recipe below.

You will need a good set of electronic metric scales to make this recipe, as precision with the measurements is important.

Ingredients

Quantity Ingredient
12g black peppercorns
12g white peppercorns
12g cayenne pepper
12g paprika
7.5g celery seeds
18g sea salt
45g tomato powder, (see introduction)
10.5g onion powder
12g garlic powder
15g dried oregano
5g dried thyme

Method

  1. Lightly toast the peppercorns, cayenne, paprika, celery seeds and salt in a dry frying pan, then grind them in a spice grinder. Mix with the remaining ingredients and store in an airtight container. The seasoning mix will keep for 3–4 weeks.
Tags:
American
Southern cooking
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