Reviewed: Jun. 1, 2008

I've used this about 5 times, and I kind of wing it every time since I don't have all the peppers, and it turns out great.

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Becky Fishbein

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Reviewed: Jun. 1, 2008

Super easy. Used in Creolized Stuffed Chicken Breasts on this site. Yummy! Thanks, Joslyn.

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WINNONA

Cooking Level: Professional

Home Town: Costa Mesa, California, USA

Living In: Laguna Beach, California, USA

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Reviewed: Apr. 28, 2008

HIGH FIVE!! Not only was this AMAZING in your jambalaya recipe, I seasoned a prime rib with it that was TO DIE FOR! I had guests going home with "My Secret Blend"! Thank you!!!

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KBREDEAU

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Reviewed: Apr. 15, 2008

This is great! Thanks!

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Faith08

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2008

Being a Cajun from South Louisiana, this is very close to Tony Chachere's Seasoning blend. You can add more or decrease to your taste. I personally add more cayenne for my family. After mixing all the blends, pulverzie in food processor or blender to make fine powder mixture. Thanks again for a great blend of flavors!

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connhigg

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Reviewed: Feb. 10, 2008

Yummy! We like the heat so I left the Cayenne the same. I did use less Paprika & salt. Thanks for a great seasoning blend.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2008

I work in the foodservice industry and wanted to make a jambalaya for Fat Tuesday. I'll review that recipe, too, but I also used this blend on both chicken thighs and tofu cubes. A word of warning, though: I reduced the cayenne by half and I still felt it was too spicy. (Most of the customers loved it! I must be a wimp.) In any case, just know that this is a very spicy blend.

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LDYRYNN

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Reviewed: Jan. 31, 2008

Wonderful blend. Used it in Caroline's "Authenic Louisana Red Beans and Rice" found on this site and it turned out terrific. This is a keeper.

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Darin Cross

Cooking Level: Professional

Home Town: Kingsport, Tennessee, USA

Living In: Duffield, Virginia, USA

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Reviewed: Jan. 8, 2008

Super easy to make! Makes a ton too. It filled up a one cup plastic freezer (jam size) jar. I used this to make Oven Baked Jambalaya and it seasoned it very well.

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JAK3G

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

This is great, we'll be using it on a regular basis! As another reviewer suggested, we just substitute tsps for tbsps, so it doesn't make a huge batch and stays fresh. We also reduce the salt and pepper, because we prefer having more control over the salt and we like using fresh-ground pepper.

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Robin F

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 26, 2007

Perfect! Use it all the time on everything--shrimp, beef, poultry and pork as well as in a number of recipes that call for some creole seasoning. Didn't realize I had never reviewed it and I've used this for a few years now!

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DECAR48

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Reviewed: Nov. 27, 2007

Wonderful. I make this up in big batches and use it for grilling as well.

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thadiusspade

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

This is a wonderful spice blend. When I first read the ingredients I thought this had way too much heat, but I was wrong, it's the perfect balance. I have several Cajun recipes that this works so well on. I've tried Emeril's "Essence" and several other store-bought creole-blends, but this is by far the best. Thank you Joslyn for a true 5 star seasoning blend. Highly recommended!

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 7, 2007

Thank you for trying my Creole Seasoning Blend and for your reviews. While Creole seasonings all have similar ingredients, the combinations and ratios do differ. I was never happy with the commercial blends so, through trial and error, I came up with a blend that has a good amount of heat while still allowing the flavors of the spices and herbs to comes through. And no, KPATER, this is not Emeril's “Essence” recipe.

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JOSLYN H.

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Reviewed: Nov. 7, 2007

This is a great spice blend that I use all the time, especially on barbecued foods. I ran across it in a magazine and it is apparently one of Emeril's recipes.

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KPATER

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Reviewed: Oct. 29, 2007

great

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BRAND_V

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Reviewed: Oct. 27, 2007

I used smoked paprika and used 1/2 t less cayenne because I thought it'd be too hot. Next time I make this I'd used the full amount of cayenne, it wasn't too spicy. Really good pressed onto salmon filets and baked or grilled, and really good mixed into rice.

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