My dad has always dabbled in a lot of things like playing Cajun music, brewing beer, and water skiing. And he's pretty good at all of the above, but he has always been a great cook.
Whether it's a tried and true Cormier family recipe or a new dish that he's concocted, Pete loves to bang around the kitchen. And this is one of his newest spice blends that I have found to be quite versatile. It's a great flavor base for poultry, pork and red meat.
Whether it's a tried and true Cormier family recipe or a new dish that he's concocted, Pete loves to bang around the kitchen. And this is one of his newest spice blends that I have found to be quite versatile. It's a great flavor base for poultry, pork and red meat.
- 5 tablespoons Tony Chachere's Original Creole Seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon oregano
- Mix all ingredients together in a bowl.
- Store in a tightly sealed container -- a cleaned and reused spice bottle works perfectly.
The seasoning is meant to be used during the cooking process -- not when you are serving a dish. Make as much or as little of this mix as you need. It keeps well as long as it is stored properly.
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| Pete water skiing on the Bayou Teche |
This is some awesome stuff, Thank You!
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