Whereas some New Orleans cooks like to make use of industrial Cajun seasoning blends for his or her crimson beans, Vince Hayward of the Hayward household—longtime-owners of Camellia beans—prefers his personal Creole seasoning recipe: an allium-heavy, mustard-infused, and natural combine which he believes imparts extra complicated layers of taste. Discover Hayward’s crimson beans recipe here.
For essentially the most vibrant and fragrant seasoning blends—from Creole seasoning to curry powder—take into account grinding every ingredient recent earlier than mixing; try our favourite spice grinders here.
Featured in “How a Humble Bean Unites New Orleans on Lundi Gras.”
Creole Seasoning
Potent with alliums, oregano, mustard, pepper, and thyme, the basic Southern spice mix is the key to distinctive crimson beans.
Yield: makes 1 1/3 cups
Time:
5 minutes
Components
- 1⁄4 cup plus 1 Tbsp. paprika
- 3 tbsp. kosher salt
- 2 tbsp. dried basil
- 2 tbsp. garlic flakes
- 2 tbsp. onion powder
- 2 tbsp. dried oregano
- 1 tbsp. freshly floor black pepper
- 1 tbsp. cayenne pepper
- 1 tbsp. dried thyme
- 1 tbsp. freshly floor white pepper
- 1 tsp. dried mustard
Directions
- In a small bowl, whisk collectively the paprika, salt, basil, garlic flakes, onion powder, oregano, black pepper, cayenne, thyme, white pepper and dried mustard. Use the Creole seasoning instantly or switch to an hermetic container, retailer in a cool, darkish place, and use inside 3 months.
Extra Cajun and Creole Recipes
Thomas Payne
