Happy 2005 - Recipe for Creole Seafood Seasoning

Well, I hope everybody's in good shape and good spirits.

The weather has been very calm here in Tennessee. (this week anyway, but that was not the case last week)

I'm glad the Holidays are over. For the past 2 months, I have been bugging my butcher for some Ribs.

Slabs or St. Louis style or Baby Backs, anything." Just get me some Ribs."

You see, Ribs are not a "Traditional Holiday" meat such as Ham or Turkey or Chicken are.

So nobody had any Ribs on order, Period !!!

Until, yesterday...


Woo Hoo!!! "Come to papa my little scrumptious ones. "

I found some slabs. Two packs was all they had - and I would have clobbered somebody with one of the many Turkeys they still had on sale if they even thought about " touching" those Ribs.

Cleaned up the smoker yesterday.

I was going to (the operative word being - was) going to prep them this morning.

Got up this morning and it's been friggin' raining. FRIGGIN' RAINING!!!!!

Still raining at 10 o'clock. " Oh the cruelty of it all"

So now I guess I'll just put them in the freezer.
And look at them with longing eyes and a heavy heart.
Until the weather cooperates.

Next weekend... maybe...(sigh)


Here's one more of the many recipes that Willard sent to me.
He also provides some comments and suggestions.
Enjoy.
Macdaddy



Creole Seafood Seasoning

Book: Louisiana
Chapter: Seasonings


If there is any "magic" to our cooking, it's in seasoning mixes such as this. With this mixture, we try to unmask the depth of flavor in our native seafood, not overpower it. We want every bite to display a full flavor profile, so we liberally sprinkle seasoning on the entire piece of fish. That means both sides. Make a decent-sized batch of this mixture so it will always be handy, then rub it or sprinkle it on the food. Remember, mixtures such as this cost very little to make yourself but quite a lot if you buy them at retail.


1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup freshly ground black pepper
2 tablespoons cayenne pepper, or to taste
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion


Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.


Chef Jamie's Tip:
Cayenne pepper is the main source of heat in this mixture. If you wish, reduce the quantity by as much as half.


Makes about 2 cups.