by Emeril Lagasse.
The secret to Louisiana cooking is seasoning, and every
cook or chef prefers to create his or her own. Some like theirs with more heat;
others prefer more herbs. Here's a recipe for making your own, which is based
on my Emeril's Original Essence, now available in
supermarkets and gourmet shops. If you make your own, be sure to use new herbs
and spices. There's nothing worse than ingredients that have been sitting on
your spice rack for years; they have no flavor. No matter which one you use —
your version or mine — this is the secret ingredient that kicks everything up.
Double or triple the recipe as you wish, because you'll find plenty of ways to
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all the ingredients thoroughly in a
bowl. Store in an airtight container away from light.
Use within three months.
Yield: Makes about 2/3 cup.