Essence Creole Seasoning Recipes

CREOLE SEASONING BLEND

Steps:

• In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.

EMERIL'S ESSENCE CREOLE SEASONING (MAKE YOUR OWN)

Steps:

• 1. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-creole-seasoning-recipe2.html?oc=linkback
• 2. Get all of your individual spices measured out in a bowl for mixing. As this recipe as written it's a tad hot, use less cayenne to vary the heat. I'd suggest using about 1/2 of suggested or even just one teaspoon. Cayenne is an integral part of Cajun/Creole cooking and doesn't just add heat. Cayenne has a flavor all it's own, that does add a level that no other spice has. So at least use some.
• 3. Combine all ingredients thoroughly. Store in an airtight container for future use. You can use old spice containers, Ziploc bags, Tupperware and Glad make small plastic screw on lids etc.
• 4. Of course you can purchase it either at your local grocery store, if they don't have it you can always buy online. I use Cajun Grocer for all of my seafood and Louisiana products. Great prices, fast shipping and there isn't anything they don't carry. Some items may be seasonal. http://www.cajungrocer.com/

CAJUN SHRIMP & SAUSAGE PASTA RECIPE - (4.1/5)

Steps:

• Heat 1 tablespoon of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Don't overcook, as they'll continue to cook when you add them to the sauce. Remove the shrimp from the pan and set aside. Place the remaining tablespoon of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan. To make the Essence Seasoning, just mix all of the ingredients and store in an airtight container.

EMERIL'S CREOLE SEASONING (ESSENCE)

Steps:

• Combine all ingredients thoroughly and store in an airtight jar or container.

EMERIL'S CREOLE SEASONING (ESSENCE)

Steps:

• Combine all ingredients thoroughly and store in an airtight jar or container.

EMERIL'S ESSENCE

Steps:

• Combine all ingredients thoroughly.

EMERIL'S ESSENCE CREOLE SEASONING

Steps:

• Combine all ingredients thoroughly.