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Basic Creole Spices

By John Besh

5.0

(1)

Editor's note: Use this spice blend to make Chef John Besh's Slow-Cooked Veal Grillades and his Busters and Grits.

Using this spice blend is truly the easiest way to consistently achieve the flavors I grew up with. Once made, the spices will last for six months in an airtight container.

Recipe information

  • Yield

    Makes 1/2 cup

Ingredients

2 tablespoons celery salt
1 tablespoon sweet paprika
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
1/2 teaspoon ground allspice

Preparation

  1. 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing
TagsSouthernAmericanCajun & CreolePaprikaHerbs & SpicesNut FreeGluten FreeDairy FreeVegetarianVeganMake AheadQuickEasyNo-CookCookbooks
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