Preparation:
Combine ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup.
from "Emeril's New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch.
(Note: Emeril Lagasse is the owner/executive chef of Emeril's Restaurant on Julia St. and Tchopitoulas in New Orleans. Prior to opening up his own place, he was executive chef of Commander's Palace Restaurant in New Orleans.)
This is a fairly basic seasoning mix. If you want to make it hotter, decrease the amount of paprika and increase the amount of cayenne. I wouldn't mess with the black pepper amount, however, since that will change the texture and color of the powder |
