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Creole Seasonings!
Here is a recipe that I was most fortunately discovered.  One of the original ways of making Creole seasoning was indeed a lot of work.  Herbs had to be dried before they could be used, and then using a mortar and pestle, they had to be crushed or pounded until they were powder consistency.  Then, they were mixed with other spices and set aside for curing.  Sometimes, this process could take weeks before usage.

Today, there are several products on the market that can substitute for the original Creole seasoning.  I was indeed lucky to discover, the more simplified way of making the Creole seasoning for my own personal usage and taste.  It can be used in stews, or gravies, the gumbos, jambalayas, and sometimes I use it in seafood boils.  This combination of herbs and spices should be stored in a dry container or in a Mason jar, kept closed.

CREOLE SEASONING
1-tablespoon salt
1-tablespoon ground paprika
1 and � teaspoons cayenne pepper
1 and � teaspoons ground thyme
1-teaspoon black pepper
1-teaspoon garlic powder
1-teaspoon onion powder
� teaspoon file' powder
� teaspoon cumin powder

Mix and store.
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