Okay, time for a quick recipe for a wonderful addition to your spice rack... Louisiana Seasoning.The original recipe I used was Chef Emeril Lagasse's Essence seasoning. I came across the recipe while reading through Julia Child's "Cooking With Master Chefs", a gift from Regina one Christmas.
I mixed up the first batch, and soon after we started using, we found it rather salty. I cut back on the salt, and beefed up the paprika, and we've been pretty happy with it since. We use it a wide variety of dishes, and especially in our East Buffalo Chicken (coming soon... really!).
"ah-YEE." That's Cajun for "Youbetcha."
Louisiana Seasoning ver. 2.0
1 Tbsp. kosher salt
4 Tbsp. paprika
2 Tbsp. garlic powder
1 Tbsp. dried oregano
1 Tbsp. cayenne pepper
1 Tbsp. fresh ground black pepper
1 Tbsp. onion powder
1 Tbsp. dried thyme
Combine and store in an airtight container (a small Mason jar works works great) and use on dang-near anything... although I tend to stop before I reach for the ice cream. Just remember to give it a quick shake each time you use it.
-Matt
1 Tbsp. kosher salt
4 Tbsp. paprika
2 Tbsp. garlic powder
1 Tbsp. dried oregano
1 Tbsp. cayenne pepper
1 Tbsp. fresh ground black pepper
1 Tbsp. onion powder
1 Tbsp. dried thyme
Combine and store in an airtight container (a small Mason jar works works great) and use on dang-near anything... although I tend to stop before I reach for the ice cream. Just remember to give it a quick shake each time you use it.
-Matt
2 comments:
I keep my rib rub in a mason jar like that. I've drilled out the lid to make a shaker. To keep it airtight, I put a few layers of plastic wrap over the mouth before I put the lid on.
You could also double-lid it... perf one lid for shaking, and then use a non-perfed lid for sealing it tight.
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