Beyond the raw, biting heat of cayenne and Tabasco peppers, the best ?Bayou State cooks create complex symphonies of smoky, savory, spicy, and sweet. Culinary traditions here demand the slow, methodical building of flavors, often starting with a nutty roux or sweet, simmered trinity. With those as a base, we turn to spice mixes to make the flavors pop.
Cayenne, paprika, salt, garlic powder, and up to a dozen other spices typically find their way into a Cajun or Creole spice mix, but here, we have come up with three multipurpose blends that will quickly become pantry staples. The best part about them is that you can tweak each recipe to your liking, mixing and matching until you find your personal favorite.
| 2 Tablespoons garlic powder |
| 2 Tablespoons onion powder |
| 2 Tablespoons Salts |
| 4 teaspoons smoked paprika |
| 2 teaspoons ground black pepper |
| 2 teaspoons ground aleppo pepper |
| 2 teaspoons ground dried green bell pepper |
| 2 teaspoons ground dried red bell pepper |
| 2 teaspoons ground oregano |
| 2 teaspoons ground thyme |
| 1 teaspoon ground cumin |
| 1/2 teaspoon dry ground mustard |
| 1/2 teaspoon mace |
| 1/2 teaspoon ground celery seed |
| 1/2 teaspoon ground chipotle chile pepper |
| 1/4 teaspoon ground cardamom |
In a small bowl, combine garlic ?powder, onion powder, salt, paprika, ?black pepper, Aleppo pepper, green ?and red bell peppers, oregano, thyme, ?cumin, mustard, mace, celery seed, chipotle pepper, and cardamom. ?Transfer to a sealed container, ?and store up to 6 months.
