Salt-Free Creole Seasoning Mix

My dedication to this blog waxes and wanes, much like the phases of the moon and my use of jaded writing clichés.  It’s such a fun habit when I’m in the mood, and sometimes stressful when I try to maintain even the lightest of posting schedules (right now I’m happy when I post one time a week).  Though I always am cooking and baking, sometimes I just don’t want to do all the extra work of getting the camera out, taking pictures, editing them, and writing about it.  Then other times, I crave taking pictures and get excited seeing a nicely staged food photograph or any cute babies that just need to be part of a photoshoot.

My new rule is this: if it involves saying no to family and friend time, I’ll skip the blogging without guilt.  This is, after all, just a hobby for me and it’s not like I even get pressure from anyone about doing it.  It’s just hard to break those habits.

Also, it’s Christmas!  We’ve (well, I’ve) been decorating and just bought a new Christmas album for a friend that came with a free download for me (Idina Menzel’s  Holiday Wishes).  Over a year ago, my grandpa Charles (hi Grandpa!), reigning king of Most Amazing Christmas Tree that Ever Christmas Treed, decided that he was going to retire from the throne and passed down some of his vintage and antique ornaments to the grandkids.  Since we have just a little tabletop tree for now, it is officially heavily loaded with these ornaments and some of my own I’ve collected through the years.

Here’s some of my favorites:

Fritz made me this when we first started dating during his microbiology lab class with our best friend Jen.

From Grandpa. Hickory Dickory Dock.

Hermey the elf (from Rudolph) who dreams of being a dentist.

With a vintage brooch.

This peacock was one of our favorites on Grandpa’s tree from when we were little–we’d always search out all the birds perched in the branches.

And for the recipe?  This Creole seasoning is based on the ingredients I saw being used at my cooking class in New Orleans, and from a few resources that I found online.  The closest guide is used is this one from The Foodie Army Wife.  I changed some proportions and left out the salt–I prefer to add it myself depending on the recipe I’m making.  The gumbo that was made during the cooking class was amazing, but the chef used a pre-mixed spice blend like this one, except with the salt already added, and it was definitely over salted.

Salt-Free Creole Spice Mix

• 1/2 C paprika
• 2 T onion powder
• 1 T garlic powder
• 3 T oregano
• 2 T basil
• 1 T french thyme
• 1 T freshly cracked black pepper
• 1 T plus 1 t ground white pepper
• 1 T celery seed
• 1-3 t cayenne pepper

Combine all spices and mix.

I am a firm believer in ground white pepper.  I think it’s such an underrated spice–it gives a warm, almost meaty spice to broths, chilis, and more.  I discovered it in a recipe for wonton soup, and have loved it ever since.  In fact, my mom and I just had the most delicious guacamole the other day, and when we asked after why it was so good–it was the white pepper.

Add additional cayenne and salt to recipes after seasoning them.

Have a great weekend!