This homemade “Emeril’s Essence” seasoning mix is so easy to make and really helps “kick it up a notch” when it comes to adding a little “bam” to your favorite recipes. (sorry … I couldn’t help myself!)
It’s not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! And if you’re looking for a thoughtful homemade gift, just place it in a pretty little jar with a label and ribbon – it’s a definite favorite!
This savory blend works great to season poultry, veggies and seafood – one of our favorite ways to use it! Check out my Grilled Shrimp Kabobs and Sauteéd Sea Scallops and you’ll see why! It also makes an especially delicious pre-basting rub for Foolproof Barbecue Chicken.
- 1 tbsp paprika
- 1 tbsp sea salt
- 1 tbsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 1 tsp freshly ground black pepper
- 1 tsp cayenne pepper (if you like it spicy, use more)
- In a small bowl, add all of the above ingredients and mix well to combine. (I use the back of spoon to mash/grind the ingredients together.)
- Transfer to a 4-ounce mason jar or clean recycled spice jar.
- This seasoning mix is not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! (If you're interested in Emeril's original recipe, you can find it at Emeril Lagasse's website.)
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We use this spice mix from Emeril as a season all-practically for everything. It’s so good and simple to make.
Thanks, Stephanie! Totally agree! Appreciate you stopping by to leave a kind note! Blessings, Kelly 🙂
We do, too! It’s great for anything and everything! 🙂
We make Little Bam for the kids and those who prefer a mild spiciness…and BIG BAM for for those who like it hot. Also try putting the dried thyme, oregano, parsley (and if you use it basil) into a mortar and grind it fine so it doesn’t separate from the other ground spices/ herbs.
Gloria, I love this! Thank you so much for sharing! You are such a smartie! Can’t wait to try this! Blessings, Kelly 🙂
Dawn Balachowski says
Can you tell me how to dry parsley ? I have a lot of curly and Italian parsley that I would like to dry but I don’t know how. Thank You very much if you can help me but either way I still love watching you cook! Thanks, Dawn Balachowski
Hi, Dawn. I found this article which may be helpful to you: http://www.preservingyourharvest.com/DryingParsley.html Thanks so much for your kind words. I’m so glad you’re enjoying the recipes here! Blessings, Kelly