You may have noticed that I make a lot of homemade seasoning blends. I started doing that because I was almost appalled at the cost of those readymade ones at the grocery. Now, I prefer them because I can control what goes into them, eliminating much of the salt found in many blends. In addition, I get to use dried herbs from my own garden, and they add so much to the flavor of the blend.
I use this Creole Seasoning in soups, gumbos, jambalaya…all of those typical Creole and Cajun dishes we love. It’s also really nice to add extra kick to rice, grains and beans.
By keeping it in the refrigerator or freezer, I extend it’s freshness life. In fact, I keep many of the spices I use infrequently in the refrigerator or freezer. If you’re keeping those next to your stove, look for another spot. Heat kills spices quicker than just about anything.
Don’t be tempted to make huge batches of seasoning blends either. I learned that the hard way when I had to throw out at least half of Emeril’s Creole Seasoning I made years ago. Also, don’t be tempted to buy spices in bulk unless you are into catering! Those always seem to be nice to have on hand, but they will easily lose their oomph in a short while. Again, I keep my bulk spices in the freezer so unless you can do that as well, purchase smaller amounts.
Do you make your own spice blends? If so, I’d love to know about those. Will you share?