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Creole Fries

How to make Creole Fries Recipe - Andy serves many orders of these nightly at his restaurant, Tremont 647. They are a perfect match with the Rosemary Aioli. Toss Wicked Good Fries with a generous helping of Creole Seasoning (it works best when the fries are still really hot) and serve with a side of Rosemary Aioli for dipping. unknown

CREOLE SEASONING:
2 tablespoons (5.4 g) dried thyme
2 tablespoons (4 g) dried basil
2 tablespoons (7 g) paprika
1 tablespoon (6.3 g) gumbo filé powder
1 tablespoon (5.3 g) cayenne pepper
1 teaspoon (2.6 g) chili powder
1 bay leaf, ground or finely chopped

Method:
Combine all the ingredients in a small bowl and mix thoroughly. The rub will stay fresh for up to 3 months, stored in an airtight container in a cool, dark place.
YIELD: Approximately 1/2 cup (32 g)

Creole Fries

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