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Blackened Creole Seasoning
For New Orleans taste, use Blackened Creole Seasoning as a dry or wet rub on meats, poultry, and soy products. It rich flavor also adds depth to beans and grains, Shrimp Creole and classic southern-style red gravy.
Note that blackened seasoning dishes produce intense smoke during cooking and should be prepared in a well-ventilated area or outdoors.
The ingredients: Dehydrated onion, dehydrated garlic, paprika, chili peppers (contains silicon dioxide an anti-caking agent), fennel, black pepper, thyme, lemon peel, oregano, white pepper, red pepper (cayenne), silicon dioxide (an anti-caking agent) and citric acid.
· Rub or sprinkle on meats and poultry, fish, seafood, tofu, or tempeh, then fry in a little oil or broil until blackened. (Spread with a little lemon juice first, if you like.) Or simply sprinkle on before adding to the grill or oven.
· Combine with oil or melted butter and brush on meats, poultry, fish, seafood, tofu, or tempeh before grilling or broiling. Turn half way through cooking and brush again.
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· Sprinkle on meats, poultry, fish, or tofu at the table.
· Add to chili and bean soup recipes, seafood gumbos.
· Include in beef burgers and soy or veggie burgers.
· Add to simple baked beans.
· Add to cooked grains for a robust main dish, or to quesadillas for depth.
· Add to dry ingredients when making cornbread.
*Add to vinaigrette dressings, mustards, and mayo.
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· Mix into side salads--chicken, shrimp, slaw, sweet potato, egg, or crab, for example.
To Try Today: Make an authentic Louisiana po-boy. Slice French bread open (hinged), spread with mayo that you've seasoned with Blackened Creole Seasoning. Fill with breaded, fried shrimp, shredded lettuce and tomato slices. (You can substitute roast beef for the shrimp, for another classic option.)
Recipes using Blackened Creole Seasoning (link)
Buy Blackened Creole Seasoning now!
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