So, I’ve been on this kick lately trying to recreate some of my favorite spice blends at home. You know, just messing around in the kitchen, seeing what I can come up with. Today, I’m trying to figure out that famous Tony Chachere’s Creole Seasoning. I mean, that stuff is like magic, right? It goes on everything!
First, I gathered all my spices. I did a little digging online and saw that some folks had already tried to crack the code. I grabbed my sea salt, some cornstarch—which I guess helps keep things from clumping—cayenne pepper for that heat, garlic salt, regular black pepper, chili powder, celery salt, ground mustard, and even some ground basil.
I found a recipe online that gave some pretty precise measurements. It said to use a quarter cup of fine sea salt, one teaspoon of cornstarch, five teaspoons of cayenne, five teaspoons of garlic salt, four teaspoons of black pepper, one tablespoon of chili powder, two and a half teaspoons of celery salt, two teaspoons of ground mustard, and one and a half teaspoons of ground basil. I mean, who measures spices like that? I just eyeballed it, to be honest.
- 1/4 cup fine sea salt
- 1 teaspoon cornstarch
- 5 teaspoons cayenne pepper
- 5 teaspoons garlic salt
- 4 teaspoons ground black pepper
- 1 tablespoon seasoned chili powder
- 2 1/2 teaspoons celery salt
- 2 teaspoons ground mustard
- 1 1/2 teaspoons ground basil
I dumped everything into a jar I had lying around—nothing fancy, just an old, clean jar. Then I put the lid on and shook it like crazy. I wanted to make sure all those flavors were really mixed in there.
After shaking it up, I took a little taste. Not bad! It definitely had that kick I was looking for. I sprinkled some on some chicken I was about to grill. It was pretty darn close to the real deal. I gotta say, homemade stuff always feels a bit more satisfying, you know?
Next time, I might play around with the amounts a bit more, maybe add a little extra of this or that. But for a first try, I’m pretty happy with how it turned out. It’s cool to know you can make something like this at home with just what’s in your spice cabinet.
Homemade Creole Seasoning
I’m going to keep experimenting, but for now, I’ve got a big jar of this homemade Creole seasoning that I can use on all sorts of dishes. It’s a fun little project, and it saves me a few bucks in the long run. Plus, I get to feel like a bit of a kitchen wizard, which is always a bonus! It was a pretty fun and tasty way to spend an afternoon. Maybe I’ll try making some other spice blends next. The possibilities are endless!
