Reply #4: The corn was a great addition. [View All]

Just a note. Besides the Creole seasoning from that recipe, I also add a goodly bunch of chopped fresh herbs too--parsley and thymein particular as well as green onion tops chopped up. It gives it a real full flavor, and I toss in extra cayenne because we like it hotter.

When I make up that recipe of seasoning as written, it makes about 1 pint of seasoning. I store it in a container and use it for lots of stuff. Like mixed with flour to dredge chicken in to fry. Sprinkle it on ribs, chicken, or shrimp before grilling. On buttered steamed veggies. I love that stuff. Heck, we just sprinkle it on corn on the cob. Cuts down on the amount of salt you use.