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Bayou Blast - (Emeril's Creole Seasoning)

Recipes »  Marinades and Sauces  » 

"Bayou Blast" gives you the big, bold flavor of Southern Louisiana by imparting the perfect balance of spices to your creations.

 "I add 1T of this to 2T of melted butter, 2T of olive oil and 1T of Parmesan cheese. Pour on top of 2 lbs of grouper or Bassa fish and bake for 20 minutes in 400 degree oven( basting a couple of times) " - herbgrower

Yield: 1 Serving Ready in 45 minutes

Cuisine: CajunMain Ingredient: Spices

(5, 1) 100% would make again (reviews)

Favorite 160 people favorited
Try Soon81 people trying soon

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Verified by stevemur

Serving          
Original recipe makes 1 Serving
2 1/2 tablespoonsPaprika
2 tablespoonsSalt
2 tablespoonsGarlic powder
1 tablespoonBlack pepper
1 tablespoonOnion powder
1 tablespoonCayenne pepper
1 tablespoonDried oregano
1 tablespoonDried thyme

Bayou Blast - (Emeril's Creole Seasoning) Preparation

Combine all of the above ingredients thoroughly. Store in a clean, new or recycled, airtight shaker-type spice jar.

This recipe yields 2/3 cup of Emeril's famous "Bayou Blast" Creole seasoning.

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One of my favorite fish recipes; I love the crunchiness! - Firebyrd Firebyrd

It's a component of this recipe

The spice component! - Firebyrd Firebyrd

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  • photo by Firebyrd Firebyrd

    • Calories Per Serving: 134
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    Bayou Blast - (Emeril's Creole Seasoning) Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    I add 1T of this to 2T of melted butter, 2T of olive oil and 1T of Parmesan cheese. Pour on top of 2 lbs of grouper or Bassa fish and bake for 20 minutes in 400 degree oven( basting a couple of times)
    1 years, 1 weeks, 1 days, 9 hours, 57 minutes ago

    Tags

    1. Seasonings
    2. seasoned salt
    3. Copycat
    4. Winter
    5. Superbowl
    6. Summer
    7. Spring
    8. Picnics
    9. Fourth of July
    10. Christmas
    11. Sauces
    12. Sandwiches
    13. Main Dish
    14. Hors dOeuvres
    15. Condiments
    16. Brunch
    17. Breakfast
    18. Bread
    19. Appetizers
    20. Emeril

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