Skip to main content
Epicurious
Cookbooks

Basic Creole Spices

By John Besh

5.0

(1)

Editor's note: Use this spice blend to make Chef John Besh's Slow-Cooked Veal Grillades and his Busters and Grits.

Using this spice blend is truly the easiest way to consistently achieve the flavors I grew up with. Once made, the spices will last for six months in an airtight container.

Recipe information

  • Yield

    Makes 1/2 cup

Ingredients

2 tablespoons celery salt
1 tablespoon sweet paprika
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
1/2 teaspoon ground allspice

Preparation

  1. 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing
TagsSouthernAmericanCajun & CreolePaprikaHerbs & SpicesNut FreeGluten FreeDairy FreeVegetarianVeganMake AheadQuickEasyNo-CookCookbooks
Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Homemade Whipped Cream
Fluffier, fresher, and fancier than anything from a tub or can.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.