Creole Seafood Seasoning

There is no shortage of pre-mixed seasoning blends in supermarket shelves. Many of them are very good–Tony Chachere’s, Chef Paul Prudhomme’s Magic Seasonings, Emeril’s line of seasonings, and others. Most of them share an ingredient that I don’t like. At least not in my seasoning mix. It’s salt. I think salt and seasoning should be controlled separately. Many of the supermarket blends have too much salt. We can fix this by making our own, which is easy enough. Here’s one specifically made for seafood, but it will work on anything.

  • 2 Tbs. granulated onion
  • 1 tsp. granulated garlic
  • 1 Tbs. black pepper
  • 1 Tbs. paprika
  • 1/2 tsp. white pepper
  • 1/4 tsp. cayenne
  • 1/4 tsp. thyme
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • Pinch dry mustard

Mix the ingredients well in a jar with a tight lid.

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  1. Kurt Ziegeler on June 18, 2014

    Yes, control the salt separately. Or use a salt free version of a packaged mix. I think most brands have one. Like you, I like to mix my own.

  2. Tom on June 18, 2014

    You should put in a little salt if only to help preserve the other ingredients.

  3. Jack A Hessmer on June 18, 2014

    You have one for meat – beef , pork ?

  4. Jay Bonomolo on June 21, 2014

    Jimmy Babin of Creative Cajun Cooking (in Ascension Parish) makes a packaged seasoning called “Swamp Dust” – Proche’ blend. Of all the seasoning blends I’ve tried – it seems his product has far less salt & NO MSG. He also makes a killer “hot and sweet” pickle called “Gator Pickles”. I’m kind of addicted to both products. Check out his web site for locations in the NOLA area his products are available.