Copycat Zatarains Creole Seasoning Food

TONY CHACHERE'S CREOLE SEASONING (COPYCAT)

Steps:

• COMBINE all ingredients in a resealable container (1/4 cup fine sea salt, 1 teaspoon cornstarch, 5 teaspoons cayenne pepper, 5 teaspoons garlic salt, 4 teaspoons ground black pepper, 1 tablespoon seasoned chili powder, 2 1/2 teaspoons celery salt, 2 teaspoons ground mustard, 1 1/2 teaspoons ground basil, 1 1/2 teaspoons ground sage, 1 teaspoon onion salt, 1/2 teaspoon ground oregano, 1/2 teaspoon ground thyme).
• SEAL the container.
• SHAKE until thoroughly blended.
• STORE tightly sealed in a cool, dry place away from light and moisture.
• USE measure for measure in place of Tony Chachere's Creole Seasoning and enjoy.

ZATARAIN'S COPYCAT CRAB BOIL MIX

Steps:

• Combine all ingredients well, crushing slightly. Place all on a muslin or cheesecloth square, gather corners and tie securely.
• When the water for the seafood is boiling add the crab boil sachet along with plenty of salt. Continue boiling until the water takes on color before adding seafood.

HOMEMADE CREOLE SEASONING (SALLYE)

Steps:

• 1. Place all spices in bowl and blend together well with mixer on low speed. Store in airtight glass jar in a cool place in pantry. Will last indefinitely if kept in sealed jar

ZATARAIN'S-STYLE SEAFOOD BOIL - SEASONING MIX

Steps:

• Combine all dry ingredients (except salt) in a square of cheesecloth and tie with string.
• Bring a large pot of water (enough for about 4 pounds of seafood) to a boil, add the bag of seasoning, salt and cayenne pepper or hot sauce.
• At this point, I also like to add one lemon, sliced, and 4 to 6 cloves of garlic, slivered or sliced.
• Let the seafood boil liquid simmer for at least 30 minutes or until water is tinted and seasoned.
• Add seafood or vegetables, and cook until done.
• Drain and ENJOY!