Cooking for Zo

You've probably heard of Essence I am sure. It was made popular by Emeril Lagasse in the 90's and early 2000's. What you may not know is it is a very commonly used seasoning mixture that is usually just called creole or Cajun seasoning. If you do not believe me the next time you are at the store pick up a creole seasoning and then pick up an Emeril's Essence Original and look at the ingredients. When I mention Essence in my recipes I am using a mixture of seasonings adapted from my dad's recipe. We do not use salt in ours because we both use differing kinds of salt separately depending on the meal we are cooking. I changed it up a little every time I make myself a batch but tend to make mine a little spicier. Here is the base recipe I use each time. When you make this recipe it should be enough for up to a year of use. I usually make it and bottle it for presents because friends are always asking me for it.

Ingredients:
1/4 cup 1 tbsp paprika or smoked paprika
1/4 cup cayenne pepper
1/4 cup garlic powder
2 tbsp onion powder
2 tbsp dried oregano
2 tbsp dried thyme
1 tbsp black pepper
1 tbsp fresh crack Peppercorn medley

Sometimes I add
1 tsp Coriander

For a seafood version I add
1 tbsp bay leaves (ground in mortar)
1 tsp tarragon
1 tsp dried dill

Whisk together all ingredients thoroughly in mixing bowl and then pour into your desired storage container.