Years ago we were making an Emeril Lagasse recipe that called for 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. Sorry Emeril!
I’ve adapted his spice mix recipe, leaving out the a bit of the heat, and I add it to a lot of my dishes – stews, meatloaf, sauces, soups. It makes so many dishes taste just a little bit better.
I was trying to figure out what to call it, giving credit to Emeril. My assistant Cadhla said I should simply call it Marilyn’s Essence. So here it is.
- 2 1⁄2 tablespoons paprika
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1⁄4 teaspoon cayenne
Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice cabinet for up to 3 months.
If you’d like some kick add ½ teaspoon cayenne to the mix.
I will often double or even quadruple this recipe and keep it on hand, ready for whatever I feel like adding it to. Enjoy!