How Much Zatarains Creole Seasoning Do I Add to Ground Beef
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12/27/2006
I've made this as elementary school teacher gifts for the past two years, and the teachers love it. I omit the cayenne and halve the amount of black pepper, then call it "Kid Friendly Creole Seasoning." I keep a batch of this in my cabinet and use it in many things: steak on the grill, baked chicken, in soups and stews, while cooking ground turkey or ground beef; anytime a little kick is needed. I even used it on my Thanksgiving turkey. Thanks for the recipe! Even my picky 6-yr old and 8-yr old kids eat this. Note: to reduce the salt, use Kosher salt; gives it a nice texture without as much salty taste.
06/21/2003
Thank you, thank you, thank you. I needed some Cajun spice blend for a recipe the other day and paid $4 for a bottle of Emirel's. I was so disappointed in the taste. I love this and more importantly, I can make two versions - hot and mild depending on who I am cooking for. Thank you so much. This is so much better than the purchased type.
03/29/2005
Watch out Emeril, Joslyn's in town. I was concerned this would be too spicy with all the peppers, but it's just the right kick. It worked great on the Oven-Fried Catfish recipe on this site. I mixed two tsp seasoning and 1/3 cup ranch dressing for a dip for cauliflower. SO YUMMY! Halving the recipe will make plenty to last a while. Fun to put together. Did look great as a mix. Add to mayo or ranch dressing for any kind of dip. Perhaps it was just a bit salty tasting. Might do a pinch less next time.
06/20/2007
This seasoning is super good I just mixed it up and added olive oil to it to thin it out and brushed it on some thick cut pork chops and grilled them great flavor will be using this alot!!!! Thanks so much :)
03/26/2012
This is the best Creole Seasoning, and overall seasoning, I have ever tasted. First, I tried making it exactly as the recipe says and it was great. For my second time, I adjusted it slightly by only adding 1/3 of the salt (for my dad with hypertension) and replacing a generous ½ tablespoon of the paprika with crushed red pepper flakes. It got unspeakably incredible! Also, I mixed 2 tablespoons of the seasoning with equal parts olive oil and Sweet Baby Ray's original barbeque sauce plus a dash of brown sugar, mixed them and brushed the mixture over some beer brats on the grill. It was the most delicious barbequed dish I have ever tasted- bar none! My boyfriend also says it is equally delicious on ribs, chicken, Chex Mix and steak fries. Enjoy everyone!
06/15/2005
Wonderful! I cut down on the cayenne for my little ones, and it was still really good. I used it on baked tilapia. I will keep this on hand and use it often!
07/05/2006
Creole Seasoning Blend is a big hit at BBQs and reheated for an indoor dinner. It's a great investment because once you mix the blend, it can be used for so many easy, delicious chicken dinners.
01/26/2003
Yeah! I halved the recipe, and when it was all made I loved how pretty it was. And it tasted wonderful! I tried just a fingertip's worth of it and it's very spicy with a great tang to it. Using it in jambalaya tonight, but I think I'll use it for a lot of things.
12/29/2001
Great blend for the oven jambalaya. Easy to mix up and keep. I have used this on chicken and porkchops as well.
04/28/2012
This is a good, and pretty standard, recipe. I've made it this way for a long time, however I don't like salt and this is a no-salt eating family. Yet if you leave out 3 tbs of a zero hot ingredient, you'll get a bit more spicy, so to make up for that, I increase the garlic powder, onion powder and basil to 3 tbs each. That makes up the salt difference and it's really REALLY good that way.
12/13/2001
A good blend for anything. A little spicy for the kids but what do they know??? I highly recommend mixing up a batch and keeping it near the stove.
12/24/2005
A rub that will make Emril Lagasse smile
07/21/2011
I'd rather control the salt myself so I left it out and, in deference to Hubs' sensitive innards, I cut way back on the cayenne. This is a little heavy on the oregano for me.
10/01/2010
I'm from the panhandle and love my southern cajun cooking so I know what real creole tastes like...and this is it people. Put it on everything!
06/24/2010
Popcorn! This makes seasoned popcorn that will knock your socks off. (and that, dear readers, was a secret given to me by friend in Opelousas, LA)
08/22/2010
Good golly, Miss Molly was this ever good! It took no time to mix together and the seasoning amounts were perfect. Just a slight hint of warmth but nothing to worry about for those who don't like hot/spicy foods. In fact, those who like their food on hotter side could probably add more cayenne, but I thought it was perfect as written. I used it on a shrimp and spaghetti recipe from this site and I couldn't tell the difference from what's served in a fine restaurant (I used to eat out a lot). This has to be among some of the top recipes found on this site, actually should be 6 stars! UPDATE....I used this recipe for my fried turkey marinade, found on this site. What a lifesaver. Soooo easy and delicious. Thanks again.
10/21/2010
Amazing blend that will forever replace the generic store Cajun seasonings in my cabinet. I used it tonight in Boudreaux's Zydeco Stomp Gumbo, and I couldn't have been happier w/ the results. I'm going to give this Creole blend as little gifts this holiday season, and maybe include the Gumbo recipe along w/ it. Thanks Joslyn for a fantastic alternative to store seasonings, and one that I can adjust to our family's taste (less salt, less spice etc ...) But PERFECTION as written!
05/30/2011
I make this recipe exact, no changes. Stomps the processed creole seasoning into the ground. I won't ever go back to processed again. Not only does it taste much better but it's cheaper, too. NOTE: I do tell you that it's best that you make this in large quanities, I like to at least triple or quadruple the recipe and keep it in a large Ball jar. When I have all the spices in the jar, all I have to do is slap on a lid and have one of my kids shake to his heart's content.
12/23/2010
I had the site calculate the recipe for 300 servings, then another 100 to give as gifts. I leave the salt out completely and adjust other seasonings to my taste. Its been a huge hit.
12/31/2011
Omitted the salt and halved the cayenne. Was perfect for my family's taste.
10/05/2012
I made a double batch of this, and keep it in a jar in the frig. I first used it for jambalaya, and I have since used it on roast chicken, roast beef, roast pork, chicken fingers, even shrimp. It is a great all-purpose seasoning with a nice kick to it. Thanks so much!
09/02/2010
Love the seasoning, didn't have white pepper so I just used more black pepper. Worked great.
01/15/2011
Looks and tastes great! I chose to make only 4 servings; 1 tsp. each of garlic & onion powder & black pepper & hot chili powder & paprika & salt and 3 tsps. pizza seasoning (much like Italian seasoning; my spice rack is running low). I went with what I had, and I think it'll do great on my take on buffalo shrimp (from this site) tonight.
09/28/2010
I made a batch of this to use in a recipe for Gumbo and now I pretty much sprinkle it on just about everything I make. I love it!
01/18/2012
Just the average spice mix....nothing grand about it. Thanks for sharing the recipe though.
07/28/2010
Tasted great in vegetable soup.
07/11/2011
This recipe is the best thing I've ever found on AllRecipes. I took a large used onion powder jar, filled it with this blend, and colored and taped a Creole Seasoning label onto it. Bay leaves are also good to add to the jar, and to the pot. I have already had to remix and refill it! Thank you Joslyn!!
09/02/2011
@Forever Endeavor12 How did you expect it to taste if you didn't use the ingredients instructed. Using Chili Powder will make this seasoning taste drastically different.
06/01/2011
Love it! I added more thyme and a little lemon pepper for some brightness. I use this is in rubs for meats, but my favorite is using this on seafood especially in fish & shrimp tacos! Marinate the fish and shrimp for 10 minutes in 2 tbsp. of Creole Seasoning, juice of a lemon, and zest/juice of a lime. Cook in a skillet with half of the marinade til opaque. Soooooo good!!
06/19/2011
Skipped the salt, tastes great!
10/27/2007
I used smoked paprika and used 1/2 t less cayenne because I thought it'd be too hot. Next time I make this I'd used the full amount of cayenne, it wasn't too spicy. Really good pressed onto salmon filets and baked or grilled, and really good mixed into rice.
03/03/2012
This spice blend was wonderful on wings! Like a previous reviewer, I omitted the cayenne and halved the black pepper so my toddlers would eat it. The whole family enjoyed it! When using on steak, use sparingly.
04/15/2008
This is great! Thanks!
04/28/2012
Quick, easy, tasty. Make a big batch and use it to flavour all sorts of dishes.
01/31/2008
Wonderful blend. Used it in Caroline's "Authenic Louisana Red Beans and Rice" found on this site and it turned out terrific. This is a keeper.
02/17/2012
Perfect!
10/19/2010
The title says Creole, but this is good on just about everything! Try it with slow cooked pork chalupas from this site.
06/11/2003
This is an excellent spice that should be in everyone's cupboard! It IS hot but the flavors still come through! I used it in a pasta dish tonight but can't wait to use this on many dishes in the future. Remember - add this spice to your meal in small increments! More can always be added but it cannot be so easily taken away! Didn't change a thing! Thanks Joslyn!
11/09/2010
I used this for the Colleen's Slow cooker Jambalaya recipe and it worked out so well! It made a huge batch though, and I now also use it for chicken dry rubs, eggs, cajun burgers...everything. Its so delicious! Its a little salty and I like salt, but it was too salty for a few family members.
11/01/2005
This is an excellent blend! I used it with the Shrimp Creole IV recipe on this site. I was very impressed!
08/20/2011
Excellent! Will add to my permanent collection. Thanks so much for sharing!
03/06/2010
This is really good, just as good as any store-bought Creole seasoning blend. What I love is that you can scale the heat and, most importantly for those of us on a low sodium diet, the salt. I made mine exactly as written but added no salt to it. When I cook with it I just add the salt separately to taste. A perfect healthy, delicious spice blend!
06/23/2010
I love this sight. I needed seasoning for a recipe on this sight and didn't have it on hand. All I did was search and this recipe came up and my dish came out perfect.. Thank you thank you for submitting.
01/29/2012
I use this for an every day seasoning. Soups, stews, rubs for bbq. Wisk some into eggs for scrambled eggs. There is nothing this doesnt work on! Ive even added it to flour when i dredge chicken for frying.
11/09/2010
Love it! I did however, use half the amount of salt and a little less cayenne pepper.
02/24/2012
I've used this recipe for years in jambalaya. Great spice mix!
11/02/2008
This is my go to spice blend for creole's and also blackened fish.
11/21/2010
Perfect amount of spice and cajun flavor - even my boys LOVED it! I only used 1/3 the amount of salt though, as we are reducing our salt intake. Came out absolutely amazing - so good that I am considering making bottles for Christmas gift giving. Thank you for sharing!
03/05/2009
Very good and thanks to other reviewers for suggesting this mix as a holiday gift. My bride has never enjoyed any of the store bought Creole mixes, but loved this combination. Very well done!
08/18/2012
This is a really nice blend. Had to omit the onion powder (allergy) and decrease the salt to 2 T. Being in control of what goes into a seasoning blend is wonderful. Thanks, Joslyn
08/10/2011
Perfectly simple and way less expensive than buying the spice itself.
03/21/2011
Great mix to have, I like how you can almost use this on anything!
11/19/2011
A great base recipe for a seasoning I use on so many things! I will cut back on the salt next time, or leave it out completely so I can adjust the amt depending on what I am cooking. You can also use this as a blackened seasoning by adding a little sugar and nutmeg to it!
12/11/2005
I love this stuff! I didn't have cayenne on hand so I used Mexican chili powder and it seems to do the same trick! Yum!
01/05/2011
This is very good and a close copy cat of Emeril's essence. I happened to have it (Essence) on hand and taste tested the two. This was a just slightly warmer in heat from the cayenne while Emeril's was a little more herby (Thyme-y) and had a little "brighter" flavor. This made a large batch too. I used this to make Cajun roasted potatoes and some cajun meatballs and it really adds some heat. Both dishes turned out fairly spicy and I like lots of spice, but they almost bordered on too much heat for me. Thanks for a great recipe!
09/04/2003
Loved the Creole Seasoning. Great in the Baked Jambalaya. Instead of measuring in tablespoons, I used teaspoons in the same amounts. (I wasn't sure that I wanted a large volume.) It worked out fine with extra for grilled chicken.
01/11/2012
I made as directed but reduced the sodium to one tablespoon. Great on fajitas and used for Jambalaya.
01/09/2011
Used Christmas 2010 on fried turkey and Rocky used with shrimp in butter with celery and onion
02/16/2011
I love this seasoning it is very tasty and not too spicy.
03/16/2011
Easy & yummy. Made as written. Kids would find it a little spicy but was PERFECT for me!
06/11/2010
Delicious! I didn't change a thing. Used on baked tilapia, and the flavor was spectacular. The recipe yielded quite a bit, so I'll be using this again very soon on something. I like the idea of adding less or no salt and cayenne and kicking up the flavor as needed in specific dishes. Will definitely use and make again.
03/05/2011
February 2011
04/01/2011
I used it on frozen tilapia filets I had, which I then pan seared. Came out wonderfully as a blackened fish dish.
09/08/2010
great on steak, chicken, fish or potatoes, even eggs!
05/02/2003
Great seasoning blend. It makes quite a bit-but it's good to have handy to add to dishes to give it some flavor.
04/12/2010
This is way too hot
10/18/2011
In case you pull this recipe up separately, it calls for it specifically in Oven Baked Jambalaya by Joslyn, also...out of this world!
03/12/2012
Excelent: I enjoyed this blend with pork chops, mixed with ground beef and it made a great dip when added to low fat yogurt
09/09/2010
great for grilling & baking meats
05/05/2011
Excellent recipe! The first time I made this I was out of cayenne pepper. I substituted the cayenne for a tablespoon of chipotle chile pepper which turned out incredible. Now I keep both versions on hand. Thank you Joslyn!
04/22/2012
Love this - easy to mix a big batch to keep ready.
03/08/2007
WOW!!!!! This stuff really ROCKS!!!!! I made up a batch for the "Oven Baked Jambalaya" (on this site) and never realized how much I would use this seasoning. Don't know how I even got along without it. I use it on everything... chicken, chops, stew, popcorn and even stirred it into mayonnaise for a "Cajun Mayo" for sandwiches. My friends and neighbors are getting a jar of this for Christmas next year... I know they'll love it. Try it you'll love it too!
05/09/2005
I keep this premade and on hand at all times. It's a fast way to spice of chicken or peppers and onions. Good Stuff!
11/30/2011
This seasoning blend was perfect for us.
03/07/2008
Being a Cajun from South Louisiana, this is very close to Tony Chachere's Seasoning blend. You can add more or decrease to your taste. I personally add more cayenne for my family. After mixing all the blends, pulverzie in food processor or blender to make fine powder mixture. Thanks again for a great blend of flavors!
12/29/2011
excellent! I had to share it... mixed up a lot of it and gave it as a Xmas gift to my Mom & Gramma :)
03/12/2006
This is a great spice blend! Not only have I used it for the outstanding Oven Baked Jambalaya recipe but have used it on chicken and tilapia. I cut the recipe in half so when I use some it is fresh.
03/05/2010
Easy shortcut. I made this blend with plans to use it in Shrimp Creole as suggested by another reviewer. I left out the cayenne pepper because I want to be able to add different amounts to different recipes. This way I can adjust the "heat" according to who's coming to dinner. Thank you JOSLYN for sharing your recipe.
03/23/2014
This is an amazing recipe. I wouldn't change a thing.
09/15/2011
the perfect blend
11/29/2005
I have used this many times now, from pasta to chicken and everything in between. I love it to make Cajun sausage. My only change is I completely cut the salt out.
05/19/2011
Thank you!!!! Love It!!!
08/01/2005
This on its own is just so so. I prefer to omit the salt and blend it 50/50 wiih a commercial blend. I find I get a better mix of flavors and lower sodium content allowing me to use it more liberally in my cooking. Very good for the Blackened Shrimp Stroganoff on this site.
03/18/2012
Made Shrimp PoBoys (from this site) and needed creole seasoning. Didn't have horseradish, but had just purchased a bottle of horseradish powder from Penzy's spices and it worked wonderfully.
12/14/2011
Could not find my cajun spice and was in the middle of a recipe which called for it. This was very good and it smells better than my store bought brand of cajun spice. Maybe a side by side comparison would be beneficial if I ever have the time to do it.
02/27/2007
I love this! I even tried it for a dip and it was awesome. I made quasedillas (sp.?) and lathered this in them and it too was great! Simple and great. Yes, it works for popcorn too, thanks!
03/09/2006
This stuff is way better than store bought cajun seasoning! I used 4T. of it for the slowcooker jambalaya recipe on this site, omitting the other spices and using just this.
09/13/2006
This is a great blend of spices. It has a nice amount of heat to it, and it's not too salty. We love it on everything--especially fried eggs.
01/14/2012
Thank you so much for this. This seasoning is so hard to find where I now live. I can finally start making the meals that I love again.
10/17/2003
I needed a cajun seasoning blend at the last minute and made up a batch of this. I didn't have the white pepper so I left it out and halved the recipe since I didn't need too much. I mixed some of this with ranch dressing and used it as a dip with french fries (sounds weird, but sooo good). Thanks for sharing Joslyn.
07/23/2011
Perfect
02/01/2012
simple mix, tasted great
11/25/2010
awesome, mixed this in italian dressing and injected it in my turkey!!!!
03/12/2010
We liked this. I made it to use in Blackened Shrimp Stroganoff, also from this site. I made half the recipe, exactly as written which is plenty, since there are just two of us. I'll be happy to have this on hand to use when a recipe calls for a cajun or creole seasoning.
07/17/2011
We used this on tilapia to make blackened fish. It was overall quite good, but too salty for my tastes. First, I made the recipe as written, but I reduced the cayenne to 1/4 teaspoon (to make it kid friendly). My kids really liked it (even though they said it was spicy, they still ate it up!!). Then, I made my husband's and my fish, by adding back about 1/2 teaspoon of cayenne to the remaining mixture. I thought the spiciness level was good, maybe even a little much (just personal preference). Overall it was good, but I gave it 4 stars because I felt it was way too salty as written. I will make it again, though, but with much less salt. You can always add salt once it's cooked, but you can't take it away!
01/28/2012
Gives a special flavor to everything it touches. Love to always have it on hand!!
02/05/2008
I work in the foodservice industry and wanted to make a jambalaya for Fat Tuesday. I'll review that recipe, too, but I also used this blend on both chicken thighs and tofu cubes. A word of warning, though: I reduced the cayenne by half and I still felt it was too spicy. (Most of the customers loved it! I must be a wimp.) In any case, just know that this is a very spicy blend.
05/05/2010
Wonderful blend of spices. Didn't change a thing.
12/06/2003
So simple and much, much cheaper. Made this for Christmas presents.
Source: https://www.allrecipes.com/recipe/38214/creole-seasoning-blend/
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