Bayou Sam’s Creole Seasoning

bayou sam's cajun grill

©1988

AuthorDartagnan
DifficultyBeginner

"good to have a little on hand, I'll make a couple batches, vacuum seal some and have some by the stove. It adds so much to a ton of different dishes"

Share
Yields1 Serving
Prep Time5 minsCook Time2 minsTotal Time7 mins
 2 tbsp sweet paprikaHungarian
 1 tbsp smoked paprika
 2 ½ tbsp garlic powder
 2 tbsp coarse sea salt
 1 ½ tbsp onion powder
 1 tbsp Madagascar black peppercorns, ground medium
 1 tbsp cayenne pepper
 1 tbsp dried oregano
 1 tbsp dried thyme
 1 tbsp dried sassafras, ground fine
 2 tsp white pepper
 2 tsp dried basil
 1 tsp dried tarragon
1

Combine all ingredients well, give it a crush or two with a mortar and pestle, spread out on pan, heat until warm, not hot. Remove from heat and let cool completely. Seal or vacuum seal until ready to use.

Ingredients

 2 tbsp sweet paprikaHungarian
 1 tbsp smoked paprika
 2 ½ tbsp garlic powder
 2 tbsp coarse sea salt
 1 ½ tbsp onion powder
 1 tbsp Madagascar black peppercorns, ground medium
 1 tbsp cayenne pepper
 1 tbsp dried oregano
 1 tbsp dried thyme
 1 tbsp dried sassafras, ground fine
 2 tsp white pepper
 2 tsp dried basil
 1 tsp dried tarragon

Directions

1

Combine all ingredients well, give it a crush or two with a mortar and pestle, spread out on pan, heat until warm, not hot. Remove from heat and let cool completely. Seal or vacuum seal until ready to use.

Bayou Sam’s Creole Seasoning