Creole Seafood Seasoning

ULTIMATE SEAFOOD BOIL

Ultimate Seafood Boil image

This seafood boil is the best of the best. Tender lobster, shrimp, crab, tons of veggies and a delicious creole garlic seasoning, you'll make the whole party happy with this easy recipe!

Provided by I Heart Recipes

Time 2h15m

Number Of Ingredients 24

Ingredients

16 cups water
2 large lemons (sliced)
1 medium size yellow onion (sliced)
3 sprigs fresh Italian parsley
2 sprigs fresh thyme
3 sprigs fresh dill
6-8 cloves garlic
1 stick salted butter
1 tbsp apple cider vinegar
2 tbsp creole seasoning
3 lbs king crab legs
2 lb jumbo shrimp (peeled & deveined)
1 lb crab claws
4-6 lobster tails (I used 4 oz lobster tails)
2 lbs andouille sausage or your favorite smoked sausage (sliced)
8 ears of fresh corn (each cut into 3 parts)
5 medium potatoes (I used russet potatoes)
1 stick salted butter
3 tbsp mild hot sauce
1 large lemon (juice only)
1 ½ tbsp minced garlic
1 ½ tsp creole seasoning
2 tsp paprika
2 tsp parsley flakes

Steps:

Make sure that all the seafood, herbs, and etc are nice and clean.
Slice up 2 large lemons, and one large onion, then toss them into a large pan.
Toss in the Italian parsley, fresh thyme, dill, and cloves of garlic.
Now add in 1 stick of salted butter, 1 tbsp of apple cider vinegar, and 2 tablespoons of creole seasoning in the large pot.
Pour in 16 cups of cool water, and place the pot over high heat.
Bring the water to a boil, then turn the heat down to medium high.
Let cook for 45 minutes.
Reduce the heat to medium.
Now fish out all the herbs and etc ( or as much as you can).
Add in the andouille sausage, and corn. Let cook for 15 minutes.
Next add in the potatoes, and cook for 10 minutes.
Start adding in the crab legs & claws, and the lobster tails. Cook for 15 minutes.
Now toss in the shrimp, and turn the heat off!
Let sit for 10 minutes.
While the seafood boil is sitting, we can make our creole spiced garlic sauce.
Combine the butter, minced garlic, hot sauce, lemon juice, creole seasoning, paprika, and parsley flakes into a sauce pan, and place it over medium heat.
Once the butter is melted, stir the ingredients, and reduce the heat to low.
Let cook for 10 minutes.
You can pour the sauce over the seafood boil, or use to dip!
Enjoy!

SEAFOOD CREOLE

Seafood Creole image

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Provided by Plain ole Bob

Categories Seafood Fish

Time 1h10m

Yield 6

Number Of Ingredients 21

Ingredients

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Steps:

Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g

THE BEST CREOLE/CAJUN SEASONING MIX

The Best Creole/Cajun Seasoning Mix image

Move over Emeril!... you will never purchase Creole or Cajun seasoning again once you taste this one --- I have searched for the longest time to find the best seasoning blend, this is it! --- four tablespoons of seasoned salt will not be overly-salty if you prefer a more salty taste then add in some white salt --- this makes a fair amount of seasoning, just store in a tightly-sealed glass jar in the refrigerator to use in ground beef recipes, soups, or stews, homemade pasta sauce recipes, or use it to season roasts, chickens, pork, beef, I use it on just about everything! If you like extreme spice then increase the cayenne up to 4-5 teaspoons. This makes a great gift for a spice-lover!

Provided by Kittencalrecipezazz

Categories Cajun

Time 5m

Yield 18-20 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon fresh ground black pepper
1 tablespoon white pepper (or 2 use tablespoons black pepper)
3 teaspoons cayenne pepper
5 tablespoons paprika
4 -5 tablespoons seasoning salt (I use Hy's seasoned salt for this but Lawry's is good also!)

Steps:

Mix all ingredients in a glass jar.
Store in the refrigerator to keep the spices fresh.
Shake the jar before using.

Nutrition Facts : Calories 16.7, Fat 0.4, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 3.6, Fiber 1.5, Sugar 0.3, Protein 0.8

CREOLE SEASONING MIX

Creole Seasoning Mix image

I make up this creole seasoning to have on hand when a recipe calls for Creole or Cajun seasoning. -Marian Platt, Sequim, Washington

Provided by Taste of Home

Time 5m

Yield 1/2 cup.

Number Of Ingredients 8

Ingredients

2 tablespoons plus 1-1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper

Steps:

In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Use to season chicken, seafood, beef and vegetables.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

EMERIL'S CREOLE SEASONING

Emeril's Creole Seasoning image

Learn how to make Emeril Lagasse's Creole spice mix with this easy and simple recipe.

Provided by Peggy Trowbridge Filippone

Categories Spice Mix

Time 5m

Yield 32

Number Of Ingredients 8

Ingredients

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Gather the ingredients.
Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.
Store in an airtight container away from light.
Use within three months.
Enjoy.

Nutrition Facts : Calories 6 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 398 mg, Sugar 0 g, Fat 0 g, ServingSize 32 servings, UnsaturatedFat 0 g

CREOLE SEASONING BLEND

Creole Seasoning Blend image

This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached.

Provided by JOSLYN

Time 5m

Yield 20

Number Of Ingredients 10

Ingredients

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

Steps:

In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.

Nutrition Facts : Calories 15.8 calories, Carbohydrate 3.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1048.2 mg, Sugar 0.7 g

CREOLE CAJUN SEASONING

Creole Cajun Seasoning image

Creole Cajun Seasoning-A must have cajun seasoning that adds boldness and extra flavor to any dish. Everything you need is in your spice pantry, quick to put together and can be easily customized for personal preference.

Provided by Imma

Categories Condiments

Time 10m

Number Of Ingredients 10

Ingredients

3 Tablespoons onion powder
3 Tablespoons garlic powder
1 ½ Tablespoons black pepper
1 ½ Tablespoons white pepper
6 Tablespoons paprika
½ - 1 Tablespoons cayenne pepper ((adjust to suit taste buds))
1 1/2 Tablespoons oregano
1 Tablespoon dried parsley
1 1/2 Tablespoons dried thyme
1 1/2 Tablespoons dried basil

Steps:

Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined
Store in any airtight container (or zip lock bag) and start adding to your proteins and

Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Sodium 3 mg, Fiber 1 g, ServingSize 1 serving

CREOLE SHRIMP

Creole Shrimp image

This flavorful Creole-inspired dish fills you up but won't weigh you down. I like to think of it as a speedy alternative to gumbo. Like gumbo, the dish starts with a dark roux, and includes the combination of onion, celery and bell pepper that is a hallmark of Creole and Cajun cooking. Tomatoes and shrimp, Louisiana favorites, round out the dish, as well as a quick seasoning mix of classic spices. It's best served over rice to soak up the fabulous sauce.

Provided by Danielle Alex

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

Ingredients

3/4 teaspoon dried thyme
3/4 teaspoon paprika
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon dried oregano
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne, optional
3 tablespoons unsalted butter
2 tablespoons vegetable oil
5 tablespoons all-purpose flour
1 green bell pepper, chopped (about 3/4 cup)
2 celery stalks, chopped (about 1/2 cup)
1 large Spanish onion, chopped (about 1 cup)
1 clove garlic, finely chopped
2 cups shrimp or fish stock
1/2 cup canned crushed tomatoes
1 small bay leaf
1 1/2 pounds peeled and deveined large shrimp
1/2 to 1 teaspoon hot sauce, such as Tabasco
Kosher salt
2 tablespoon chopped fresh parsley
Cooked rice, for serving

Steps:

For the Creole seasoning: In a small bowl, combine the thyme, paprika, black pepper, oregano, granulated garlic, granulated onion, salt, white pepper and cayenne, if using, Set aside.
For the shrimp: Put the butter and oil in a large skillet over medium-high heat. When the butter has melted, make a roux by whisking in the flour. Reduce the heat to medium and cook, stirring occasionally, until the roux turns deep brown and has a nutty aroma, 5 to 8 minutes.
Stir the bell pepper, celery, onion and garlic into the roux and cook for about 3 minutes. Stir in all but 1 teaspoon of the Creole Seasoning and cook for about 1 minute before adding the stock, tomato and bay leaf. Stir well and make sure nothing is sticking to the bottom of the skillet. Bring to a boil, reduce the heat and simmer, stirring occasionally, until slightly reduced and the flavors blend, 8 to 10 minutes.
Sprinkle the shrimp with the remaining 1 teaspoon of Creole Seasoning. Stir the shrimp into the sauce and cook until they are pink and just cooked through, 2 to 3 minutes. Discard the bay leaf. Stir in the hot sauce. Taste and add more salt if desired. Sprinkle with chopped parsley and serve over rice.