This recipe, from Emeril Lagasse's "Real and Rustic Cookbook," is a must-have for authentic Cajun gumbo. Emeril's seafood boil seasoning mix is a must-have for any Mardi Gras feast.
1/4 cup mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
6 small, dried red chilies crumbled, or 1 tablespoon crushed red pepper
8 bay leaves
Combine all of the ingredients together in a jar. Cover and shake well to mix.
When ready to use, place in a square of cheesecloth, draw up the corners, and secure with kitchen twine. Add this bag to the pot of boiling water.
Can be stored in an airtight jar in your spice cabinet for up to three months.
Yield: 1 cup