A cooking lesson

I love the smell of cooking Cajun or Creole foods. The seasoning mixture, the onions, peppers and celery cooking in olive oil, a bourbon pecan pie, fresh from the oven (and fresh from John Besh's cookbook, featured in the Birmingham News yesterday).

I use Emeril Lagasse's Creole seasoning recipe. Let me stop here for a minute. I am not a purist. Cajun and Creole foods are often confused, and I make no attempt to keep it straight which foods are which. So my Cajun pork tenderloin, for instance is actually seasoned with this Creole seasoning.

Anyway, I made up a batch of seasoning this morning. Here are the ingredients. They are: paprika, fresh ground black pepper, cayenne red pepper, oregano, garlic powder, onion powder, thyme and salt.

Here is the finished product. Yum!


This can be used in a lot of dishes, but I especially like to coat pork or chicken with it. Pork tenderloin can be brushed with melted butter, then rolled in the seasoning (or sprinkle it on). Line a shallow pan with aluminum foil (for easy cleaning), and place the tenderloins in, separating by 1/2 inch or so, and roast at 375 for 1 to 1.25 hours. This smells so good while cooking, but tastes even better.

Or, take some boneless chicken breasts and wash them, then cut into strips about 1/2 inch wide, and skewer them on wooden skewers that have been soaked in water. I skewer the strips by folding them back and forth, like an "s" pattern. Then sprinkle generously with the seasoning mixture. Grill for a few minutes (depending on your grill and such) until done. Yummy.

You can also skewer peeled shrimp, brush with melted butter and season with this mixture and grill them.