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Best of New Orleans #22

Best of New Orleans #22

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Bucking the casual dining trend popular around the country, Gastreau's remains unapologetically fine and formal.

Every day during the month of August, we’re highlighting one restaurant from our recent ranking of the 31 Best Restaurants in New Orleans. Today’s restaurant, Gastreau's, is #22 on our list.

At a time when some the most celebrated restaurants in the country boast a casual and relaxed atmosphere, Gautreau’s remains unapologetically fine and formal. Chef Sue Zemanick is the star of this culinary show, as for years she has garnered critical acclaim: in 2008, she was included in Food & Wine’s "Top 10 Best New Chefs" and was named "Chef of the Year" in New Orleans Magazine; Zemanick participated in Bravo's Top Chef Masters Seriesin 2011 and2012, and was a guest judge on Top Chef New Orleans in 2013; in 2009, 2010, and 2011 the chef was a James Beard Award finalist for "Rising Star Chef," and a 2012 James Beard Award finalist for "Best Chef — South" — an award she actually won this year. Her menu is a mix of classic American and French dishes with signature New Orleans flavors added to the mix, like crispy sweetbreads with crawfish tails, brabant potatoes, braised greens, and spicy beurre blanc; wild mushroom crepes with goat cheese, tomato confit, and ramp vinaigrette; and seared pork chop served with mustard jus, cornbread, turnips, and cabbage-celery seed slaw.

Here's our complete ranking:
#31. Maurepas Fine Foods
#30. Boucherie
#29. Mother’s
#28. Luke
#27. The Joint
#26. Dickie Brennan's Steakhouse
#25. Mahony’s
#24. MiLa
#23. La Petite Grocery
#22. Gautreau’s
#21. Coquette
#20. Parkway Bakery
#19. Clancy’s
#18. Dooky Chase
#17. Drago’s
#16. Emeril’s
#15. Redfish Grill
#14. Jacques-Imo’s
#13. Bayona
#12. Camellia Grill
#11. Domilese’s
#10. Willie Mae’s Scotch House
#9. SoBou
#8. Root
#7. Herbsaint
#6. Domenica
#5. Cochon
#4. Peche
#3. August
#2. Galatoire’s
#1. Commander’s Palace

Classic New Orleans Muffuletta Sandwich Recipe

The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts. The secret is to let it rest before eating so the olive juices get absorbed into the bread.

Note: Giardiniera is a pickled vegetable mix that can be found in Italian delis or jarred in supermarkets. If unavailable, it can be omitted. Substitute 2 to 3 seeded and stemmed pepperoncini in its place. Muffuletta rolls are difficult to locate outside of New Orleans. If unavailable, use ciabatta or focaccia in its place, or any good bread with a relatively soft crust.

Cookbook Review: 'Treme - Stories and Recipes from the Heart of New Orleans'

Fans of the New Orleans-based HBO series Treme are in for a treat. Not only is the companion cookbook to the series just out in print, but Treme story editor and cookbook author Lolis Eric Elie will be teaching a class at the Central Market Cooking School on Saturday, Aug. 24, based on recipes from the book.

The fictional Janette is a graduate of the Culinary Institute of America who spent time cooking in France before returning to New Orleans in the Nineties she worked for both of New Orleans' high-profile female chefs of the era, Susan Spicer (Bayona) and Anne Kearney (Peristyle), and helped Greg and Mary Sonnier open Gamay before striking out on her own with the eponymous (and fictional) Desautel. After losing her own restaurant in the wake of the storm, Janette moved to New York City where she did stints in the kitchens of chef/restaurateurs Eric Ripert and David Chang. (Susan Spicer is said to be the inspiration for Janette and many of the chefs she encounters have played themselves in the series.)

The impressive culinary resume Elie creates for the very believable Janette (Kim Dickens) contributes to the authenticity of the restaurant aspect of the series, as well as establishing a solid framework for the cookbook. Janette’s career trajectory gives television viewers and cookbook readers alike an insider’s perspective on well-known restaurant kitchens, and recipes contributed by her mentors and friends feel like natural inclusions in the recipe collection.

Now fans of the series can try the Crawfish Ravioli (p. 47) that becomes Janette’s signature dish at the new Desautel or the Paper-skin Chicken and Rice-flour Waffles with Asian-Cajun Red Pepper Syrup (p. 65) she bequeaths to David Chang upon her departure from Lucky Peach. Recipes from chefs at some of New Orleans finest new guard restaurants round out Janette’s chapter.

Subsequent chapters feature each major character sharing recipes that represent the variety of ethnic, cultural, and culinary influences that make food the predominant conversation in New Orleans every day. There’s the Creole Gumbo (p. 122) LaDonna Batiste-Williams (Khandi Alexander) serves in her bar, recipes from some of the well-known Garden District restaurants frequented by Toni and Creighton Bernette (Melissa Leo and John Goodman), Big Chief Albert (Clarke Peters) Lambreaux’s Cornbread (p. 148), and a slew of cocktails attributed to DJ Davis’ (Steve Zahn) aristocratic, but always well-lubricated Aunt Mimi (Elizabeth Ashley).

Each chapter also includes an essay on or exploration of some crucial aspect of New Orleans cuisine, attributed to Janette. The essays enhance the credibility of the recipes and provide insight into why folks in New Orleans are so passionate about food. Whether you’re a culinary historian, a working chef, or a life-long devotee of New Orleans cuisine, Elie’s book is a fascinating, worthwhile read, whether or not it ever makes it into the kitchen.

However, it would be a shame not to cook from this book. Lolis Eric Elie himself welcomes fans of the show to a Treme brunch class at the Central Market Cooking School on Saturday, Aug. 24 from 10am-12:30pm. The menu offers Muscadine Wine Lemonade, Uptown Eggs and Rice, Oatmeal Parfait, Salad without Papers, Clemenceau’d Shrimp, and Yeast Calas. Signed copies of the book will be on sale afterwards. Reserve online or by phone. If you know what it means to miss New Orleans, this brunch is for you.

New Orleans Restaurant Guide

Our casual dining restaurants provide either counter or table service at moderate prices in a casual atmosphere. The emphasis is on value, generous portions and speed of service, rather than presentation. We have included many of the most popular casual restaurants below:

Porter and Luke's

Porter & Luke’s offers an authentic menu with fresh ingredients. From Fried Green Tomatoes and Shrimp Remoulade to Cowboy Ribeye and Fettuccini Alfredo, there’s nothing this restaurant doesn’t make well.

Start Your Reservation


New Orleans has more than centuries-old restaurants – we’ve got game! Come eat all your favorite foods, drink craft cocktails or beer, and play all your favorite ‘80s arcade games at Barcadia in the Warehouse District. And you thought Bourbon Street was fun!

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Suis Generis

Suis Generis is a Bywater based restaurant. They use fresh, local meat, produce and seafood. Their menu is constantly changing based on what's available and in season.

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Felix’s Restaurant and Oyster Bar

Since the 1940s, Felix’s has been a New Orleans institution, serving only the freshest Louisiana oysters they could get their hands on. Bienville, Rockefeller, raw, chargrilled…no matter how you like ‘em, they got ‘em at Felix’s.

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Streetcar Restaurant

Indulge in our beautifully renovated Streetcar Restaurant featuring new menus allow us to tantalize your taste buds with an innovative fusion of traditional New Orleans cuisine and American comforts! Breakfast, Lunch and Dinner are served in true Big Easy fashion- with a side of Southern hospitality!

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Deanie's Seafood

In a town famous for great seafood, it's in a class by itself. Located in Metairie and the French Quarter, Deanie's has been recognized as one of New Orleans' best seafood joints since 1961.

Olde New Orleans Cookery

Cooked by Locals, spiced with history - Cajun and Creole Cookin’ on Bourbon Street, in the heart of the French Quarter, with the emphasis on serving delicious and authentic local dishes.

Mulate's Cajun Restaurant

The restaurant that made Cajun Culture famous with authentic Cajun cuisine. It's a perfect place to see the Mardi Gras parades, it's located right on the parade routes and have all inclusive packages.

Bobby Hebert's Cajun Cannon

Bobby Hebert’s Cajun Cannon, is unlike any other sports-themed restaurant. By combining Louisiana sports culture and authentic Louisiana food culture, Bobby created a venue that appeals to sports fans and foodies alike.

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Grand Isle Restaurant

Located on the Fulton Street mall in the Warehouse District, Grand Isle serves seafood straight from local Gulf fisheries. With a wide range of freshly caught specialties, including an award-winning Shrimp Caminada po-boy, Grand Isle is a great spot to kick back and enjoy authentic New Orleans seafood dishes.

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Hard Rock Cafe

Now located on the corner of Bourbon and Iberville Street, Hard Rock Cafe New Orleans offers rock star service and a unique environment for your dining experience!

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Dave & Busters

New Orleans eats and plays at Dave & Busters, a fun arcade, restaurant and sports bar not far from the Superdome. Whether you’re with your family or chilling and thrilling with friends, you’ll have a great time playing all the best new and classic games.

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Messina's Runway Café

Your taste buds will take off at the Runway Café, inside the historic Terminal building at the restored art-deco style New Orleans Lakefront Airport.

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Chef Ron's Gumbo Stop

Tucked away on Causeway Boulevard in Metairie, just a short drive from New Orleans, Gumbo Stop features comfort food using locally grown ingredients for a delicious and refreshing taste. The restaurant serves freshly made award-winning gumbo daily along with other New Orleans favorites such as po’ boys and red beans and rice.

Steamboat Natchez

The Steamboat Natchez offers daily dinner jazz cruises and harbor jazz cruises with a New Orleans food buffet. Enjoy music and food as you cruise along the Mississippi!

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French Market Restaurant & Bar

For generations, The French Market Restaurant & Bar has been serving fresh Louisiana seafood and ice cold drinks to visitors and natives alike. Their balcony offers one of the best views of the Vieux Carré. Come experience it!

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Cafe Pontalba

Located right along Jackson Square, Cafe Pontalba is a great way to take in the sights, sounds, and tastes of New Orleans. Delicious Creole cuisine served in a casual atmosphere.

New Orleans School of Cooking

Their popular lunch classes are open to individual reservations. All open classes include generous samplings of the demonstrated menu items as well as recipes, coffee, iced tea and Abita beer.

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Gumbo Shop

This New Orleans favorite has taken the Best Gumbo title in the Best of New Orleans poll every year since 1999. Order their award-winning seafood, okra and chicken-andouille gumbo, or other Creole dishes, like po-boys and bread pudding. Customers can sit inside in the large dining area with high ceilings and beautifully painted walls, or outdoors in the courtyard surrounded by greenery. No matter where you sit or what you order, be prepared for a truly New Orleans dining experience.


The Riverboat CITY of NEW ORLEANS, sister vessel to the Steamboat NATCHEZ, is about to go into the history books as the newest floating palace on Old Man River. Like New Orleans riverboats of old, the cuisine will be magnificent, the music soul-stirring, and the adventure one you will remember for a lifetime.

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Crescent City Brewhouse

The Crescent City Brewhouse serves amazing beer and great food. It is the only microbrewery in the French Quarter, and you'll enjoy sampling their portfolio in the warm, relaxed atmosphere. Immerse yourself in live, local culture with jazz performed nightly by New Orleans musicians.

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Eat, drink and golf at Loft18, the premier indoor golf and social club in the New Orleans area. In between swings, kick back in the bar or grab a bite in the Loft18 restaurant. Choose from menu items, both innovative and classic, designed by Chef Jaclyn Whitman.

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Oceana Grill

Steps from Bourbon Street, Oceana Grill's authentic Creole and Cajun delicacies, offers satisfaction for breakfast, lunch and dinner. Along with classic New Orleans dishes you have to try, their chefs can get pretty inventive (try the Redfish Oceana). And we think every meal at Oceana should be kicked off with a dozen raw oysters although some just can’t say no to the Gator Tail Bites.

Start Your Reservation

Acme Oyster House

The pearl of New Orleans' restaurants, Acme Oyster House invites area residents and visitors to enjoy its marvelous ambiance, fresh seafood from Louisiana waters, and local charm. Five locations, including the French Quarter, Metairie and the Northshore.

Shrimp Creole Recipe

To be quite honest, there are certain dishes that I never intended to include on this site because they have been so completely bastardized by restaurants across the country. Shrimp Creole is near the top of the list. Why would I want to include this dish? Everyone has a recipe for it. A lot of restaurants, even outside of Louisiana serve it. Why in the hell do I even want to bother? Everyone knows what Shrimp Creole is!

But then it dawned on me. You know what? Maybe because of all the hack versions out there, a lot of people, especially outside of Louisiana, don’t know how great Shrimp Creole can be! Every bad rendition of Shrimp Creole, just like Shrimp Etouffee, served in some dive restaurants across the country, have created a perception to the diner that this dish is just OK, or in the worst case scenario, absolutely horrible. For God’s sake, some restaurants even serve shrimp covered in canned Marinara sauce and pass it off as Shrimp Creole. Yikes.

There are a lot of good and bad recipes for Shrimp Creole out there, hopefully you will enjoy this one as much as I do. The defining factor that I think makes this dish great, instead of just good, in addition to the use of the highest quality Louisiana or Gulf Shrimp, is using homemade Shrimp Stock in place of water during the preparation of your Creole Sauce.

All that aside, on to the dish…

As I see it, Shrimp Creole and Shrimp Sauce Piquant are pretty much the same dish, with a few differences.

First, Shrimp Creole, or as it was once known, Shrimp a la Creole, is a New Orleans dish. Shrimp Sauce Piquant is Acadian, much spicier (hence the name) and usually, but not always containing a roux. But as I said, they’re pretty darned similar, and like most dishes in New Orleans these days the two cuisines have kind of merged in a lot of different areas. Like any dish that there are a trillion recipes for, it’s all a matter of your personal taste.

Like I always say, let’s not fight, it’s only dinner after all, just make sure it tastes good.

Shrimp Creole Recipe

2 lbs. Peeled and Deveined Shrimp, save shells to make Shrimp Stock
2 Tbsp Butter
1 Tbsp Vegetable Oil
1 Large Onion, finely chopped
2 Ribs Celery, finely chopped
1 small Green Pepper, finely Chopped
2 Tbsp Creole Seasoning
2 Tbsp Tomato Paste
2-1/2 Cups Very Ripe Fresh Tomatoes, Diced
1/2 Cup Dry White Wine
2 Cups Shrimp Stock (recipe here)
2 Tbsp Garlic, minced
2 Bay leaves
Cayenne to taste
Diamond Crystal Kosher Salt to taste
1 tsp Black Pepper
1 tsp White Pepper
1 bunch Fresh Thyme
2 Tbsp Tabasco
1 Tbsp Worcestershire Sauce
1/2 Cup Green Onions, green tops thinly sliced, white part sliced into 1/4″ thickness
1/8 Cup Flat Leaf Parsley, minced
1 Recipe Creole Boiled Rice

Melt the butter in a large sauce pan with the vegetable oil over medium high heat. When the butter begins to froth add 1/2 cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tbsp Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.

Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of Kosher salt, this will help the tomatoes break down. Stir well.

When the tomatoes start to break down into liquid add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.

(If necessary at this point thicken the sauce with 1 Tbsp Cornstarch/ 2Tbsp water. Bring to a boil to maximize the thickening power of the cornstarch.)

Add the hot sauce, Worcestershire, and season to taste with Kosher salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning. Make your Boiled Rice, and season your shrimp with 1 Tbsp Kosher salt and a pinch of Cayenne.

Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.

Serve with boiled rice and garnish with the remaining green onions and parsley.

Be sure and check out my ever growing Index of Creole & Cajun Recipes, which provides links to all of the recipes featured on this site!

Someone Just Pointed Out How Messed Up New Orleans Map Is And Now We Can’t Unsee It

Giedrė Vaičiulaitytė
Community member

Last week, James L. Sutter, a 34-year-old game designer, and author, took to Twitter to share his hilarious tongue-in-cheek critique on the real map of New Orleans.

Sutter, best known as the co-creator of the Pathfinder Roleplaying Game, an expansion to Dungeons and Dragons 3rd edition, took a look at New Orleans maps as if it was a fantasy location, designed and submitted by a freelancer.

Playfully highlighting some seemingly nonsensical bridge placement on the funny map, and the fact that Lake Borgne doesn&rsquot appear to be a lake at all, the cartography of Louisiana&rsquos largest city was quickly picked apart by the author. He concluded that it is a really interesting map, but in the end, it&rsquos just not believable. Please clean up your map drawing and resubmit when it follows the rules of a real-world city.

We guess that whoever designed the map for New Orleans was tripping on something, but doesn&rsquot it look like an interesting place to go and check out? What can be cooler than a place that, according to Sutter, is stranger than fiction? Scroll down below to check out his critique and the cool images for yourself, and let us know what you think in the comments!

Best of New Orleans #22 - Recipes

The Place Was BeautifUL i was EATING iN The Courtyard And It have Beautiful Side Walks The Seafood Was Good And It One Of tyler Perry Favor Restraurants

2,876 - 2,880 of 4,874 reviews

It is worth spending time and money. awesome breakfast buffet.Being vegetarian, I don't find any difficulty. lots of vegetarian food Plus hospitality too good.

Ambiance is very nice in courtyard. Jazz was hard to hear and he takes a lot of breaks. Food is decent. Was here for breakfast.

my first experience of the Court of Two Sister was in 1995 Hot June afternoon - I recalled the buffet were good and lots of variety along with a great jazz band in the courtyard. Unfortunately my recent visit did not deliver such fond feelings. The food all tasted the same, the prices we very high for what you actually ate and the music and staff seemed tired and unaware.

This is old world in the new world it is the place not only to eat but to feel the city of New Orleans! History and many people before you have eaten at this restaurant. So not only do you eat but you too become part of the history for generations to come!

Saint-Germain, a French bistro and wine bar next door to Red’s, offers swank eats Wednesday through Sunday. The chef/partners, formerly together at MoPho, are inspired by modern Parisian bistros, particularly in the neighborhood for which the restaurant is named. One side of the double shotgun is a 16-seat bistro with a $109 chef’s menu, the other is devoted to the wine bar, along with a lush backyard patio and herb garden. Look for a menu of small plates like pate with housemade bread, and crudités dusted with toasted wild rice powder with a charred pepper rouille at the wine bar or out back.

Opened in a restored gas station originally designed by Walter Teague, considered the father of American industrial design, Galaxie offers a cool setting for a taqueria inspired by Mexico City street fare. The Mezcal-forward bar makes a slew of fresh squeezed margaritas, and tortillas made from corn imported from Oaxaca adds extra flavor and texture that raises the bar for Galaxie’s tacos and quesadillas. The al pastor roasted with pineapple on a vertical rotisserie (called a trompo) is tasty. Lots of outdoor seating, some of it covered.

Recipe Summary

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon cayenne pepper
  • ⅓ teaspoon paprika
  • ½ cup butter
  • 4 cloves garlic, minced
  • ¼ cup beer, room temperature
  • 1 tablespoon Worcestershire sauce
  • 1 pound medium shrimp - peeled and deveined
  • salt to taste

In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.

Melt the butter in a large skillet over medium heat. Add garlic cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

Another staple in my kitchen is a good Creole Seasoning. A lot of folks use Tony Chachere’s, or Chef Paul’s, but I like to make my own, it’s easy if you have all the spices on hand, plus you have control over the heat and salinity. One of the many things I like about Paul Prudhomme’s Cookbooks, is that he gives a seasoning mix recipe for each dish. He always uses 3 peppers in every seasoning: Black, White, and Cayenne, because they all touch a different place on your tongue. What I like to do is make a base seasoning which I can add on to for each dish. For instance, if I want a Southwest seasoning, I add cumin, chipotle, and ancho chili powder. You can also omit the salt if you prefer. This is a my basic Creole Seasoning Recipe:

My Creole Seasoning Recipe

1/2 Cup Kosher Salt
1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano

Combine all ingredients and place in an airtight jar or plastic container.

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on this site!

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Danno…have you heard of or tried Zatarain’s Root Beer Extract? I stumbled across it at Surfas, one of my favorite foodie stores. However, it was so popular that they had run out of it.

Just wanted to check to see what you thought about it…as I am a root beer fan and am dying to get my hands on it.

Apparently it was Zatarains FIRST product!

I would love to try it Jill, I’m thinking Root Beer Float themed Ice Cream. I’ll have to order some.

Franks Famous Creole Seasoning
Yield: ¼ cup

This type of seasoning base is used in many New Orleans restaurants, from Emeril’s to Commander’s Palace to K-Paul’s. It’s not a universal seasoning, but it’s a base upon which to build the seasoning of a dish, and is very versatile. This is particularly good on grilled chicken, duck or pork.

• 2 teaspoons salt
• 1½ teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon crushed dried basil leaves
• ½ teaspoon crushed dried oregano leaves
• ½ teaspoon crushed dried thyme leaves
• ½ teaspoon crushed dried parsley leaves
________________________________________Note: This version of Creole seasoning contains salt — If you like to control salt content separately, omit the salt from the blend.________________________________________

1. In a medium bowl or food processor combine salt, paprika, cayenne pepper, white pepper, ground black pepper, granulated onion, granulated garlic, crushed basil, crushed oregano, crushed thyme and parsley. Mix thoroughly.
2. Use like salt. When it’s salty enough, it’s seasoned to perfection.
3. Store in an airtight container for up to three months.
________________________________________Note: The amounts in this recipe are given by volume. So a “teaspoon” can be a cup or a Tablespoon depending on how much seasoning you wish to make. Double or triple the recipe as you wish.

I use almost the same seasoning mixture except instead of oregano I add ground fennel and ground celery to mine,I think it makes a great mix for almost anything you can cook.

Thanks for the recipe! I grow some of my own herbs,and enjoy using them but my knowledge is limited. Here’s to venison pot roast. Can’t wait to taste it with creole seasoning.

Watch the video: ΦΙΛΕΡΙ#Υψηλή γαστρονομία στα κορυφαία εστιατόρια της ΑΘήνας! (November 2022).