RECIPE: REC: Creole Spice Blend

[richard-in-cincy]

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried marjoram

1 tablespoon dried thyme

1 tablespoon celery seed

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

4 tablespoons paprika

1 tablespoon smoked paprika

3 tablespoons sea salt

3 tablespoons dried minced bell pepper (optional)

Combine.

 

[steve2-in-la]

Looks like an "everything-but-the-kitchen-sink-and-a-gator" recipe.

 

[angak]

just put it on the gator.

 

[steve2-in-la]

I had gator a couple of times in New Orleans. Thought it tasted kind of like crocodile.

 

[richard-in-cincy]

And your point is....

LOL

I thought about tucking some dill seed in there, but thought it wouldn't be authentic. But then...surely something else could be added!

I'm going to try a crockpot Red Beans and Rice next week for dinner and mixed up the spice blend.

 

[steve2-in-la]

Got a good recipe if you're interested. . . see inside

New Orleans Red Beans & Rice
Serves 2-3

2 Tbsp BUTTER
1 Tbsp CAJUN SEASONING, divided in half
1 ONION, chopped
½ cup BELL PEPPER, chopped
2 stalks CELERY, chopped
½ lb ANDOUILLE, cubed

3 cans RED KIDNEY BEANS (drained)
1 Tbsp fresh GARLIC, minced
2 ½ cups CHICKEN STOCK
1 can ROTEL TOMATOES
1 good sized HAM HOCK
3 FRESH BAY LEAVES

1 tsp RED PEPPER VINEGAR (add the vinegar for “gewd flayver”)
½ cup GREEN ONIONS, thinly sliced on the bias
½ recipe CREOLE RICE (see below)

Mix together onions, celery, bell pepper. Drain the beans. Melt the butter over medium heat. Add ½ the vegetables, 1 Tbsp Essence and andouille, turn heat to medium high. Cook 7-10 minutes, stirring occasionally until vegetables start to get some color. Add the beans and cook stirring occasionally, about 5 minutes.

Add the chicken stock, ½ the green onions, Rotels, garlic, ham hock, bay leaves, remaining vegetables and Essence. Bring to a boil, reduce heat to a simmer 2-2 ½ hours. (The first hour is low maintenance; an occasional stir and making sure the beans are covered with liquid. The 2nd hour, check back a little more often, the beans may start to stick.)

After 2 hours, add the rest of the green onions and red pepper sauce. Make rice. Cook beans another half hour. Remove the hock (strip and chop the meat, return to pot) and bay leaves. Mound some rice onto 2 serving plates, cover the beans, garnish with remaining green onions. (This improves if left over night and reheated the next day.)

 

[sandi-in-hawaii]

Steve, do you make the red pepper vinegar, or is that something you buy?

Went to a Southern restaurant, and they put a pepper vinegar on the collard greens. Soooo good!

 

[richard-in-cincy]

Thanks Steve, I'm going to try a crockpot version

for those days that I just know I'm not going to want to come home from work and tear the kitchen up. It's my new experiments trying to simplify things since I'm working all day and spending several hours in the kitchen and need to tone that down for a bit.

 

[steve2-in-la]

I've bought it AND made it. Easy enough to do either.