You’ve probably noticed by now that a lot of the recipes here call for Creole seasoning. Outside of Louisiana and many urban areas across the US, you might have a hard time finding it so here is a recipe to make your own. the following is loosely based off Rex brand Creole seasoning.
2 tablespoon Kosher salt (you may use less salt, folks in south-east Louisiana are notorious salt fiends)
2 tablespoons black pepper
2 tablespoons dried onion
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon chili powder
1/4 teaspoon dried thyme (optional)
1/4 teaspoon dried oregano (optional)
Combine all ingredients in a mason jar. Will keep for upwards of a year if you use fresh spices.