Creole Spice

Creole Spice Recipe from Louisiana, USA - Black Pepper, Cayenne Pepper, Thyme, Mustard, Mace, Bay Leaf

Region / culture: Louisiana, USA | Preparation time: 5 minutes | Servings: 1

Introduction

Creole spice is a flavorful blend of spices commonly used in Creole and Cajun cuisine. This spice mix adds a delicious kick to dishes like gumbo, jambalaya, and blackened fish.

History

Creole spice has its roots in the culinary traditions of Louisiana, where Creole and Cajun cooking styles have been influenced by French, Spanish, African, and Native American cuisines. The blend of spices in Creole spice reflects the diverse cultural influences that have shaped Louisiana's food culture.

Ingredients

1 tsp freshly ground black pepper
1 tsp ground white pepper
1 tsp cayenne pepper
0.5 tsp dried thyme
0.25 tsp dry mustard
0.25 tsp ground mace
1 bay leaf, finely crumbled

How to prepare

Combine all ingredients in a small bowl.

Variations

Add smoked paprika for a smoky flavor.
Include dried oregano for a Mediterranean twist.
Mix in ground coriander for a citrusy note.

Cooking Tips & Tricks

Store Creole spice in an airtight container in a cool, dark place to preserve its flavor.

- Use Creole spice as a dry rub for meats or as a seasoning for soups, stews, and sauces.

- Adjust the amount of cayenne pepper in the spice mix to suit your taste preferences.

Serving Suggestions

Sprinkle Creole spice on grilled shrimp or chicken for a spicy kick. Use it to season roasted vegetables or add it to soups and stews for a taste of Louisiana.

Cooking Techniques

Use Creole spice as a dry rub for meats before grilling or roasting. Add it to sautéed vegetables or stir it into soups and sauces for a burst of flavor.

Ingredient Substitutions

If you don't have all the spices listed in the recipe, you can substitute with a pre-made Creole seasoning blend from the store. Just adjust the amount to taste.

Make Ahead Tips

You can make a large batch of Creole spice and store it in an airtight container for up to 6 months. This makes it easy to have on hand whenever you need to add a little spice to your dishes.

Presentation Ideas

Sprinkle Creole spice on top of dishes just before serving for a pop of color and flavor. You can also mix it into mayonnaise or sour cream for a spicy dip.

Pairing Recommendations

Creole spice pairs well with dishes like gumbo, jambalaya, and blackened fish. It also complements grilled meats, roasted vegetables, and creamy sauces.

Storage and Reheating Instructions

Store Creole spice in an airtight container in a cool, dark place. It does not need to be refrigerated. To reheat, simply sprinkle on dishes as needed.

Nutrition Information

Calories per serving

Creole spice contains approximately 5 calories per serving.

Carbohydrates

Creole spice is a low-carb seasoning, with less than 1 gram of carbohydrates per serving.

Fats

Creole spice is a low-fat seasoning, with less than 1 gram of fat per serving.

Proteins

Creole spice is a protein-free seasoning.

Vitamins and minerals

Creole spice is a good source of vitamin A, vitamin C, and iron.

Alergens

Creole spice is free of common allergens like dairy, nuts, and gluten.

Summary

Creole spice is a flavorful seasoning blend that adds depth and complexity to a variety of dishes. It is low in carbohydrates and fats, making it a healthy choice for seasoning meats, seafood, and vegetables.

Summary

Creole spice is a versatile seasoning blend that adds a spicy kick to a variety of dishes. With a mix of black pepper, white pepper, cayenne pepper, and other spices, it brings the flavors of Louisiana to your kitchen. Enjoy the taste of Creole cuisine with this easy-to-make spice mix.

How did I get this recipe?

I can still remember the exact moment I discovered the recipe for Creole Spice. It was a warm summer day, and I was visiting my dear friend, Mrs. Thibodeaux, in her cozy kitchen. Mrs. Thibodeaux was a wonderful cook and had a knack for creating delicious dishes that were full of flavor and soul. As soon as I stepped into her kitchen, I was greeted by the most incredible aroma, a mix of spices and herbs that filled the air and made my mouth water.

I asked Mrs. Thibodeaux what she was cooking, and she smiled and said she was making a batch of her famous Creole Spice. She showed me how she mixed together a blend of paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme, along with a few other secret ingredients. As she stirred the spices together, she explained that Creole Spice was a staple in Cajun and Creole cooking, adding depth and heat to dishes like gumbo, jambalaya, and etouffee.

I watched intently as Mrs. Thibodeaux carefully measured out each spice and combined them in just the right proportions. She then handed me a small jar filled with the fragrant mixture and told me to take it home and try it out for myself. I thanked her profusely and promised to do just that.

That evening, I decided to make a pot of gumbo using the Creole Spice that Mrs. Thibodeaux had given me. As I added the spice blend to the pot, the kitchen filled with the most incredible aroma, transporting me back to Mrs. Thibodeaux's kitchen and that magical summer day. The gumbo turned out beautifully, with just the right amount of heat and flavor, thanks to the Creole Spice.

From that day on, Creole Spice became a staple in my own kitchen. I would make a fresh batch every few weeks, using it in all sorts of dishes, from soups and stews to grilled meats and roasted vegetables. The spice blend added a depth and complexity to my cooking that I had never experienced before, and it quickly became a favorite among my family and friends.

Over the years, I have shared the recipe for Creole Spice with many people, passing on the tradition that Mrs. Thibodeaux had started. I have tweaked the recipe here and there, adding a pinch of this or a dash of that, but the core ingredients remain the same. The blend of paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme, along with a few other secret ingredients, creates a spice blend that is truly magical.

I often think back to that summer day in Mrs. Thibodeaux's kitchen, where I first discovered the recipe for Creole Spice. It was a moment that changed the way I cooked forever, opening up a world of flavor and possibility that I had never known before. I am grateful to Mrs. Thibodeaux for sharing her recipe with me and for teaching me the art of creating delicious and soulful dishes that bring joy and comfort to all who taste them.

So the next time you find yourself in need of a little spice in your life, I urge you to give Creole Spice a try. Mix up a batch, sprinkle it on your favorite dishes, and let the flavors transport you to a place of warmth and happiness. I can guarantee that once you try Creole Spice, you will never want to cook without it again.