Commander's Palace Creole Seafood Seasoning Posted by CookinMom May 29, 2001
Source: Jamie Shannon, Commander’s Palace, New Orleans
Yield: 2 1/2 cups
1 cup salt 1 cup paprika 1/4 cup granulated or powdered garlic 1/4 cup freshly ground black pepper 3 tablespoons granulated or powdered onion 2 tablespoons cayenne pepper 2 tablespoons thyme 2 tablespoons oregano
Combine all ingredients; mix thoroughly. Use as a rub for fish or add to flour to dredge soft-shell crabs.
