creole seasoning.

Made a bunch of it b/c Brigtsen's Jalapeño Shrimp Cornbread (below) called for it, recipes for both to follow. With a dollop (yes Vicky) of Creole butter (and/or ancho-maple butter? Frank's Hot Sauce + peach salsa? it would benefit from some optional tangy/sweet liquid-y element) and a side of Brunswick stew or really good chili, this would be completely brutal. As it is, it was a great way to get a tamale fix without all the work of real tamales.


creole seasoning. 

2 tsp onion powder (I found it at the Dirk)
2 tsp garlic powder
2 tsp dried oregano
2 tsp black pepper
1 tsp dried thyme
1 tsp cayenne pepper
1 tsp dried basil or marjoram
1 tsp celery salt (found it at Albert Cuyp)
5 tsp sweet (also known as "regular") paprika

This version is a special Amsterdam blend, just the tiniest bit on the salty side b/c celery seed is harder to find than celery salt, at least it was for me. I haven't A/B tested this against the "Cajun" spice you see in grocery stores here, I imagine that that one adds sugar and MSG/e621.


jalapeño shrimp cornbread.

6 tbsp unsalted butter, melted,
plus more for greasing and serving

4 scallions, finely chopped
1 jalapeño chile, or failing that, 2 green Holland chiles,
stemmed, seeded, and finely chopped
2 cloves garlic, finely chopped

400g raw medium shrimp, finely chopped
1 tsp Creole seasoning (recipe above)

1/3 cup whole-wheat flour
or possibly almond flour,
but we have to test the latter
2/3 cup yellow corn meal
2 tbsp raw/turbinado sugar

pinch salt
(be careful if your Creole seasoning is salty
like ours was)
1½ tsp baking powder
1½ tsp baking soda
1 cup buttermilk
1 egg
healthy couple grindz of freshly ground black pepper, to taste

extra large ramekins


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