Marilyn's Essence

Marilyn's Essence

Marilyn's Essence
Easy | 30 MIN | ½ Cup

Years ago we were making an Emeril Lagasse recipe that called for what he calls Essence or Bayou Blast. Boy does it blast! Knocks your socks right off. I do like a little spice, but even my friends who like spicy food couldn’t tolerate it. Sorry, Emeril!

Adapting his original recipe, I’ve created this spice blend in three versions: Spicy (but still not as spicy as Emeril’s), Mildly Spice, and No-Sodium. In The Nourishing Well Kitchen, we add it to a lot of our dishes – stews, meatloaf, sauces, soups. It makes so many dishes taste just that much better.

I was trying to figure out what to call it and my assistant Cadhla said I should simply call it Marilyn’s Essence. So here it is.


  • 2 ½ tablespoons paprika
  • 1 teaspoon black pepper, freshly ground
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt- leave this out for a low sodium diet
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • ¼ teaspoon cayenne


Combine all the ingredients in a mixing bowl. Blend well.

Can be stored in an airtight container in your spice cabinet for up to 3 months.


A variation from Emeril Lagasse's Bayou Blast.