Below is Kit Wohl’s recipe in our copy of her New Orleans Classic Seafood cookbook on page 92. This is the blend we began making summer 2017 and Mary “loved it” on chicken, in fry mix and other stuff. The gram values are ours derived from the conversion chart at this site. Notice the additional ingredients to make a blackening seasoning and a seafood fry.
Makes about 1/2 cup. For 4 cups (1 qt.) use the weights in bold type. Note the weights are rounded as each exact conversion was within 1-2 grams of the rounded value.
- 3 tablespoons sweet paprika* – 160 gm
- 2 tablespoons onion powder – 130 gm
- 2 tablespoons garlic powder – 130 gm
- 2 tablespoons dried oregano leaves – 30 gm
- 2 tablespoons dried sweet basil – 40 gm
- 1 tablespoon dried thyme leaves – 50 gm
- 1 tablespoon black pepper – 60 gm
- 1 tablespoon white pepper – 60 gm
- 1 tablespoon cayenne pepper – 60 gm
- 1 tablespoon salt – 120 gm
- Dash chili powder* (1.3 gm per dash) – 10 gm
- Dash cumin powder (1.3 gm per dash) – 10 gm
Mix dry ingredients together using a fork or place them in a jar, cover and shake it until they are mixed thoroughly. Store in a tightly covered container.
To adjust the quantities for a different size batch see the Excel file at C:\Users\Tom Davis\Dropbox\Cooking\Creole Seasoning batches.xlsx
For Blackening Seasoning: Add 1 additional tablespoon paprika and 1 additional tablespoon black pepper.
For Seafood Fry: Mix 3 tablespoons Creole seasoning with 1 cup masa (corn) flour, 1 cup all-purpose flour and 1 tablespoon kosher salt. The addition of 1/2 cup cornstarch will make the fry extra-crispy.
Read about the art and history of creole seasonings at NolaCuisine by
Kit’s New Orleans Classic Creole Recipes on page 167 of our copy has a simpler recipe that would be hotter. Go here to see it.
6/25/2017 – Made first batch. Used Kosher salt and did not adjust the quantity. Mary used it on many things and liked it.
*7/19/2017 – Made our second batch as a double using the weights. Used a large dash of Chipotle powder instead of the chili powder and smoked Spanish paprika rather than sweet paprika.