- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 8 Times
Can be made ahead of time.
In general, I’m not a fan of garlic and onion in powdered form; I prefer them fresh. But I am a fan of the cooking of Paul Prudhomme and Emeril Lagasse. Both of these superstar chefs made their names at New Orleans’s Commander’s Palace restaurant and both have based their repertoires on a special spice blend that includes onion powder and garlic powder. What can I say? The proof is in the spice mix. When I developed the recipe for Red Beans and Rice Soup with Ham, I thought this spice mix might improve it a little. After adding it, I realized at once that the spice mix turned a good soup into a great soup. It is just as important in the Breaded Creole Chicken with Ranch-Dressed Coleslaw.
Combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme in a small bowl. Transfer the mixture to a tight-lidded jar or tin and use it as directed in a recipe. It will keep for up to 6 months.
Storing Spices and Dried Herbs:
If spices and dried herbs are kept in a cool, dark place (away from the stove and sunlight), they should last for at least 6 months. After, you can still use them, but you will have to use more in order to get the same potency. You can tell when their flavor is fading because their color fades: paprika and red spices go from bright red to dull brown; dried green herbs from green to dull gray. When you buy dried herbs and spices, buy them in small quantities so you won’t mind replacing them when they are past thier prime. Write the date of purchase on the jar, so you’ll know when to replace it.
Nutritional information is based on 8 servings.