Editor's note: Use this spice blend to make Chef John Besh's Slow-Cooked Veal Grillades and his Busters and Grits.
Using this spice blend is truly the easiest way to consistently achieve the flavors I grew up with. Once made, the spices will last for six months in an airtight container.
Recipe information
Yield
Makes 1/2 cup
Ingredients
2
tablespoons celery salt
1
tablespoon sweet paprika
1
tablespoon coarse sea salt
1
tablespoon freshly ground black pepper
1
tablespoon garlic powder
1
tablespoon onion powder
2
teaspoons cayenne pepper
1
/2 teaspoon ground allspice
Need to make a substitution?
Preparation
1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.
Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing