Emeril is known for its spicy Cajun dishes known. This spice blend is much softer than usual, the children and those who can not stand the heat of most Cajun spices will appeal.
Preparation: 5 minutes
Total time: 5 minutes
Ingredients:
- 3 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons dried parsley
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 tablespoon dried oregano coffee
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2.1 teaspoon celery salt
Preparation:
Place the pepper, salt, parsley, onion powder, garlic powdere, black pepper, oregano, basil, thyme and celery salt in a bowl. Mix well with a wooden spoon. Store in an airtight container for up to three months.
Yield: about 3.4 cup
Emeril says, "You bammers without fear it may, on the next level by taking Cayenne (I would start with a quarter teaspoon of there and then)."
Source: There are Emeril Lagasse Chef in My Soup by Emeril (Harper Collins Publishers)
Emeril Lagasse copyright. Reprinted with express written permission.
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