Eosinophilic Esophagitis Friendly Creole Seasoning
Bold, smoky, and layered with heat, this homemade Creole seasoning blend brings serious Southern flavor to whatever you're cooking. For anyone managing eosinophilic esophagitis, store-bought spice blends can be a minefield — hidden fillers, anti-caking agents, and mystery "natural flavors" make label-reading exhausting. This blend cuts through all of that by using only straightforward, single-ingredient spices you can verify yourself. Paprika, garlic powder, onion powder, oregano, thyme, and a trio of peppers come together in minutes with nothing extra sneaking in. The result is a deeply aromatic, versatile seasoning that works on proteins, roasted vegetables, rice dishes, and more. Whisk everything together, pour it into a jar, and you've got a pantry staple that lasts up to six months — ready whenever you need a confident hit of flavor without second-guessing what's inside.
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Learn more →Ingredients
16 servings
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 ½ tsp dried oregano
- 1 ½ tsp dried thyme
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp cayenne pepper
- 1 tsp salt
Instructions
- 1
Combine the paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, white pepper, cayenne pepper, and salt in a small bowl.
- 2
Whisk or stir with a fork until the spices are evenly distributed and no clumps remain.
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