I had cut the point from a brisket in my prior post, PWE Pastrami. I wanted to make burnt ends out of it and wanted to try something different. I decided to do Creole Burnt Ends. That meant I needed Creole Seasonings.
I just mixed the ingredients up. The only critical step is to make up a fancy custom made container for the spices as I did.
First, keep in mind that this is a Creole Seasoning Mix created by an Old Fat Canadian in the Canadian Rockies. This is hardly a hot bed of Authentic Creole cooking.
That being said, this is a nice Creole mixture. It has a hot bite without knocking the back half of your head off. There is the nice herbs that are prevalent in Creole cooking and is great to have in your cupboard.
The Old Fat Guy
- 18 ml (1 tablespoon plus 1/2 teaspoon) paprika
- 10 ml (2 teaspoons) ground black pepper
- 10 ml (2 teaspoons) dried oregano
- 10 ml (2 teaspoons) garlic powder
- 10 ml (2 teaspoons) kosher salt
- 6 ml (1 1/4 teaspoon) dried thyme
- 5 ml (1 teaspoon) cayenne
- 5 ml (1 teaspoon) onion powder
- 4 ml (3/4 teaspoon) dried basil
- Mix all ingredients.
- Store in a sealed container.
Savoring this Creole Seasoning spice mix! This would also be excellent on roasted veggies, especially a hard winter squash. Butternut, a pour of olive oil and a toss of Creole Seasoning, sublime!
Oh, my. The squash idea sounds wonderful.