This is possibly the easiest recipe I've published so far. It's a basic mixture of dried herbs and traditionally used in many Louisiana recipes. You might be wondering why I'm making such a simple recipe. The main answer is, because I'm going to be using it in many future recipes. Another reason is I wanna bury all my older YouTube videos where I said "find the recipe on Google+." They were all before I joined Steem. I recently posted my thoughts on the deletion on Google+ on my personal blog.
Some people think cajun and creole are the same thing. They're not. Creole is country food, and cajun is urban food. They're both similar. They're inspired by mixed cultures including French, African, and Indian. Many years ago I worked at a New Orleans restaurant. We blended all the herbs and spices from scratch. I will have a lot of creole and cajun food coming in the near future.
RECIPE
4 tablespoons of Himalayan pink salt
1 tablespoon black pepper
2 tablespoons of onion powder
2 tablespoons of garlic powder
2 tablespoons of dried oregano
2 tablespoons of dried basil
1 tablespoon of dried thyme
1 tablespoon of white pepper
5 tablespoons of paprika
1 tablespoon of cayenne pepper
DIRECTIONS
Grind the salt and pepper. It takes a while, so you might wanna buy them already ground.
Mix it all together.
Longer videos on my YouTube channel
