Beyond the raw, biting heat of cayenne and Tabasco peppers, the best Bayou State cooks create complex symphonies of smoky, savory, spicy, and sweet. Culinary traditions here demand the slow, methodical building of flavors, often starting with a nutty roux or sweet, simmered trinity. With those as a base, we turn to spice mixes to make the flavors pop.
Cayenne, paprika, salt, garlic powder, and up to a dozen other spices typically find their way into a Cajun or Creole spice mix, but here, we have come up with three multipurpose blends that will quickly become pantry staples. The best part about them is that you can tweak each recipe to your liking, mixing and matching until you find your personal favorite.
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons salt
- 4 teaspoons Hungarian paprika
- 2 teaspoons ground black pepper
- 2 teaspoons ground oregano
- 2 teaspoons ground thyme
- 1 teaspoon ground cumin
- ½ teaspoon dry ground mustard
- ½ teaspoon ground celery seed
- ½ teaspoon ground chipotle chile pepper
- In a small bowl, combine garlic powder, onion powder, salt, paprika, black pepper, oregano, thyme, cumin, mustard, celery seed, and chipotle pepper. Transfer to a sealed container, and store up to 6 months.
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons salt
- 4 teaspoons smoked paprika
- 2 teaspoons ground black pepper
- 2 teaspoons ground Aleppo pepper
- 2 teaspoons ground dried green bell pepper
- 2 teaspoons ground dried red bell pepper
- 2 teaspoons ground oregano
- 2 teaspoons ground thyme
- 1 teaspoon ground cumin
- ½ teaspoon dry ground mustard
- ½ teaspoon mace
- ½ teaspoon ground celery seed
- ½ teaspoon ground chipotle chile pepper
- ¼ teaspoon ground cardamom
- In a small bowl, combine garlic powder, onion powder, salt, paprika, black pepper, Aleppo pepper, green and red bell peppers, oregano, thyme, cumin, mustard, mace, celery seed, chipotle pepper, and cardamom. Transfer to a sealed container, and store up to 6 months.
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons salt
- 4 teaspoons chili powder
- 2 teaspoons Hungarian paprika
- 2 teaspoons ground black pepper
- 2 teaspoons ground dried green bell pepper
- 2 teaspoons ground dried red bell pepper
- 2 teaspoons ground jalapeño
- 2 teaspoons cayenne pepper
- 2 teaspoons ground chipotle chile pepper
- 2 teaspoons ground oregano
- 2 teaspoons ground thyme
- 1 teaspoon ground cumin
- ½ teaspoon dry ground mustard
- ½ teaspoon ground celery seed
- In a small bowl, combine garlic powder, onion powder, salt, chili powder, paprika, peppers, oregano, thyme, cumin, mustard, and celery seed. Transfer to a sealed container, and store up to 6 months.
Where do you buy ground jalapeño?
You’ll want to check stores that have a large variety of dried spices. McCormick sells ground jalapeño, as well as Penzy’s and Baton Rouge’s Red Stick Spice Co. ( https://www.redstickspice.com/collections/spices/products/jalapeno-chile-powder )
Grow some Jalapeno Pepper Plants, That is easy, then us dehydrator to dry them out then a spice grinder to turn them to dust
Dried spices are much cheaper if purchased through mildbillsspices.com, http://www.penderys.com and http://www.myspicesage.com..
With all the herbs in these spice recipes, they are more Creole than Cajun.