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Emeril Lagasse Baby Bam
From chef and author Emeril Lagasse

Here's something to season children's food the way adults do with Emeril's Original Essence. Give food another dimension by sprinkling Baby Bam into everything, from soups and sauces to pizza and hamburger patties. Fearless bammers out there can kick this up a notch by adding cayenne (I'd start with about 1/4 teaspoon, and then take it from there.)

Ingredients
  • 3 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons dried parsley
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery salt

    • Directions

    Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon.

    Store in an airtight container for up to 3 months.

    Yield: About 3/4 cup

    Recipe excerpted from There's A Chef in My Soup, Harper Collins, Copyright 2002.






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