The Spicy Food Lover's Bible: The Ultimate Guide to Buying, Growing, Storing and Using the Key Ingredients That Give Food Spice
Published by Stewart, Tabori & Chang
Louisiana cooking always starts with a mixture of spices and herbs that almost every cook develops to suit his or her own tastes. The name Creole came from the Spanish word criollo, which was what they called all the residents of New Orleans of European heritage during the 1700s. Over the years it came to be associated with people of cultured backgrounds. Creole cooking combines Spanish, French, and African influences and is the more refined of the two Louisiana cooking styles. This rub works very well with fish, and especially shrimp. Sprinkle it on seafood and allow it to marinate at room temperature for about an hour before cooking.
3 to 3½ tablespoons
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegetarian
Taste and Texturegarlicky, herby, savory, spiced
Type of Dishdry rub
- 1 tablespoon ground paprika
- 2 teaspoons garlic powder
- 1 teaspoon ground cayenne
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 bay leaf, stemmed and crushed
- ½ teaspoon ground allspice
Place all the ingredients in a spice mill or coffee grinder and process to a fine powder.
Store the mixture in an airtight container in a cool, dark, dry place for up to 4 months.
2005 Dave DeWitt and Nancy Gerlach