To really make this Creole seasoning shine use the freshest ingredients. Especially the paprika. I like using smoked paprika; it adds an entirely new dimension to the flavor profile. To get richer flavors and more complexity, grind up thyme, cumin and oregano in a mortar. Grind black peppercorns. Make just enough of the seasoning for a couple of uses, then make fresh. We all know that stale does not taste good. The original recipe is big; it makes two and a half cups. I cut it down about five times. Many recipes call for a teaspoon or two of Creole seasoning. Two and a half cups is an overkill. It only takes a few minutes to makes this, so it’s best to make it fresh and grind up the spices to extract the most flavor. If you’d rather make more to last longer, it’s fine too, just keep the seasoning in a tightly sealed container. This seasoning is very versatile and is good for just about anything, not just grilled and barbecued meats. Use it for veggies and fish, or season pork chops with it. Try mixing it with bread crumbs before coating meats, or stir into casseroles. Or mix some of it in the homemade Buttermilk Ranch Dressing. Adapted with changes from Dinosaur BBQ’s book.
