It’s so odd how I woke up this morning and browsed through a Rachael Ray cookbook from 2005 (so many low carb recipes in this book!) and end my day making a creole seasoning from the All Recipes website.
I would like to be able to make something like Jambalaya at some point like Rachel Ray has in her cookbook.
However, I know that andouille sausage has quite a few carbs in it. I hate that feeling of “oh I shouldn’t buy that because of carbs.”
So I started researching and came across a recipe at Baconhound.com called Fresh Made Andouille Sausage-Easier Than You Think. I thoroughly enjoyed reading through his blog. Also I can’t not like a blog with the title BaconHound. However he never says what creole seasoning he used! He states, “Since I already make a kick-ass creole-type spice mix (similar to Emeril’s) I figured I’d have a bit of a head start on the seasoning.”
I quickly scoured his website, his wife’s website, and ended up staring curiously at Emeril’s recipe. I wasn’t in the mood to play around with a spice mix like this. I wanted to make it, make a lot, and get on with it. So I compared the Emeril recipe to another one I found online which had very good reviews.
They were basically the same so I felt confident in trying either one. I ended up going with the AllRecipe’s one because it had the extra flavor of garlic powder and basil. I’m extremely happy with my results. I dipped a finger in to taste it and I felt like I was already eating Cajun shrimp.
I started dreaming of broiled tilapia with this mix on top and I can’t wait to use it! It has an immediate kick of heat and then the flavors just come in at you in waves of deliciousness! It’s good straight from the jar!
The only changes I made were to add in 1 tbsp crushed red pepper and after eating this all over chicken thighs last night I think it’s the perfect heat. Tip: save your old spice jars and wash them out! I used an old oregano spice jar to easily sprinkle it on to the meat. It is the most delicious creole seasoning I’ve had in a really long time. The chicken thigh skin was outrageous with this but even after I ate the skin I put a few more shakes on the meat. It’s just really really good. I will probably be putting this all over everything for a few weeks.
I’m genuinely obsessed with it now! I’m not even thinking about making sausage anymore. I love that I have this huge jar of it and that I can say, “I made this myself.” Some of the reviewers for this recipe mention giving this out to teachers or friends and family for the holidays. I completely agree that this would make an awesome gift.
Homemade Creole SeasoningCuisine: KetoDifficulty: Easy
5 tbsp paprika
3 tbsp salt
2 tbsp pepper
2 tbsp onion powder
2 tbsp oregano
2 tbsp garlic powder
2 tbsp dried basil
1 tbsp cayenne
1 tbsp thyme
1 tbsp crushed red pepper
- Combine all your spices in a jar and give it a good couple of shakes! (if you’re giving this as a gift I think the layered sand art look is mighty impressive!)
- Makes 21 tbsp of seasoning, Per TBSP
- 15 Calories; trace Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2 net carbs