Grace Parisi prefers the fresh flavors of green bell pepper, onion and garlic in Creole cooking to the gritty, harsh onion and garlic powders often found in Cajun flavorings. She's tried this aromatic Creole spice paste on lots of food but her favorite way to use it is on butterflied jumbo shrimp.
More Cajun and Creole Recipes
2 garlic cloves
1/2 small onion, coarsely chopped
1 jalapeño, halved lengthwise and seeded
1 tablespoon flat-leaf parsley
1 teaspoon thyme leaves
1/2 medium green bell pepper, coarsely chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
How to Make It
In a food processor, puree the garlic, onion, jalapeño, parsley and thyme. Add the bell pepper, salt, cayenne and black pepper and pulse until finely chopped. Transfer to a bowl and stir in the oil.
The paste can be refrigerated for up to 3 days.
Best Uses Mix the spice paste into mayonnaise to use in chicken or tuna salad. You can also rub it on steak, chicken and pork.
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