Marilyn’s Essence

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Years ago I was making an Emeril Lagasse recipe, which one I don’t remember, and I put together what he calls Essence or Bayou Blast.
Boy does it blast. Knocks your socks right off. I do like a little spice, but even my friends who like spicy food couldn’t tolerate it.
And it seems it’s in absolutely every one of his recipes – at least the ones I’m looking at.

I’ve adapted his spice mix recipe, leaving out the heat, and I add it to a lot of my dishes – stews, meatloaf, sauces, soups. It always makes many dishes taste just a little bit better.

I was trying to figure out what to call it, giving credit to Emeril and my assistant Cadhla said I should simply call it Marilyn’s Essence. So here it is. No kick or blast in this mix. Just deliciousness.

Marilyn’s Essence

2-1/2 tablespoons paprika
1 tablespoon salt
2 tablespoons garlic powder
1 teaspoon black pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

I will often double or even quadruple this recipe and keep it on hand ready for whatever I feel like adding it to.

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