Mark Stevens shared recipes for Creole spice blends and showed how to use them. (see recipes below) Mark's cookbook is called Cooking with Spices: 100 Recipes for Blends, Marinades, and Sauces from Around the World.
Creole Spice Blend
Makes about ¾ cup
Good For/Complements: crawfish, shrimp, and crab boils; as a general seasoning for soups, stews, and roasts
2 ancho chiles
2 guajillo chiles (or 1 tablespoon ground cayenne pepper)
1 tablespoon ground allspice
1 tablespoon ground celery seed
1 tablespoon ground dill seed
1 tablespoon paprika
1 tablespoon coarse sea salt
1½ teaspoons freshly ground black pepper
1½ teaspoons freshly ground white pepper
1 teaspoon ground cloves
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon filé powder (optional)
Grind the ancho and guajillo chiles in a spice grinder. Transfer them to a small bowl and mix in the allspice, celery seed, dill seed, paprika, salt, black pepper, white pepper, cloves, onion powder, garlic powder, thyme, oregano, and filé powder (if using). Store in an airtight jar for 6 months to 1 year.
New Orleans Barbecue Shrimp Sauce
Makes 1 cup
Good For/Complements: shrimp
2 tablespoons unsalted butter
20-30 medium-size shrimp, peeled and deveined
2 tablespoons Creole Spice Blend
¾ cup heavy (whipping) cream
2 scallions, sliced, for garnish
Heat the butter in a large skillet over medium heat. When hot, add the shrimp and sauto eat it with a spoon. You can.ens any salted me3 minutes per side.
Stir in the Creole seasoning, coating the shrimp. Then stir in the heavy cream, increase the heat to high, and reduce the liquid by half, stirring frequently, 3 to 5 minutes. Finally, add several dashes of Worcestershire sauce and stir to combine.
Transfer the shrimp and sauce to dishes and garnish with the scallions.
Recipe Tip: This is best served with slices of French baguette for dipping in the sauce.