Creole Seasoning

Dangerous business altering an Emeril Lagasse classic, but we tweaked this by upgrading the salt and putting it through a spice grinder.


2 1/2 Tbsp. sweet paprika
1 Tbsp. smoked sea salt
1 Tbsp. grey sea salt or Himalayan pink salt
2 Tbsp. garlic powder
1 Tbsp. ground black pepper
1 Tbsp. dried onion flakes
1 Tbsp. cayenne pepper
1 Tbsp. dried marjoram or oregano
1 Tbsp. dried thyme


Combine all ingredients in a spice grinder or food processor and blend well. Makes 2/3 cup. Store unused seasoning tightly covered at room temperature.

jambalaya2 - 1 (1)

Adapted from

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