Mar
14
2010
Prudhomme’s Meat Seasoning
Author: kevin
Here is a part two to yesterday’s spice post. This one is for the Meat Seasoning.
We had a friend from New Orleans come visit some years back and he was a chef at K-Paul’s. He shared this recipe for the Seafood Seasoning they created and the renowned K-Paul’s Louisiana Kitchen and though it is industrial in proportion, you can divide it down to suit your needs!
- 1 lb salt
- 1 lb paprika
- 1/2 lb garlic powder
- 1/2 lb onion powder
- 1/4 lb ground cayenne
- 1/4 lb black pepper
- 1/4 lb ground coriander
- 1/4 lb ground cumin
Mix thoroughly to combine the mixture and bottle in airtight containers.
