Creole Seasoning Recipe

Another staple in my kitchen is a good Creole Seasoning. A lot of people use Tony Chachere's, or Chef Paul's, I like to make my own, it's easy if you have all the spices on hand, and you have control over the heat and salinity. One of the many things I like about Paul Prudhomme's cookbooks, is that he gives a seasoning mix recipe for each dish. He always uses 3 peppers in every seasoning: Black, White, and Cayenne, because they all touch a different place on your tongue. What I like to do is make a base seasoning, that I can add on to for each dish. For instance, if I want a Southwest seasoning, I add cumin, chipotle, and ancho chili powder. You can also omit the salt if you prefer. This is a good basic Creole Seasoning:

My Creole Seasoning

1/2 Cup Kosher Salt
1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano

Combine all ingredients and place in an airtight jar or plastic container.