Crockpot Fake Rotisserie Chicken
INGREDIENTS
  • -- ROSEMARY RUB
  • 1/4 cup dried rosemary, crumbled
  • 2 Tbs. dried oregano
  • 1 Tbs. dried crumbled sage
  • 2 Tbs. dried garlic flakes (I used onion flakes, since I didn't have garlic)
  • 1/4 cup coarse salt
  • 2 Tbs. cracked black pepper
  • -- THYME RUB
  • 1 tsp. salt
  • 2 tsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 2 tsp. black pepper
  • 1 tsp. onion powder
  • 1 tsp. dried thyme
  • -- Emeril's Baby Bam
  • BABY BAM
  • 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
  • Place all the ingredients in a mixing bowl.
  • Stir well to combine, using a wooden spoon.
  • Store in an airtight container for up to 3 months.
  • Yield: About 3/4 cup
  • -- Emeril's Bayou Blast
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup
  • -- EMERIL'S ORIGINAL ESSENCE
  • 4 teaspoons popcorn salt (fine salt)
  • 2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon Schilling poultry seasoning
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
DIRECTIONS
  1. Combine all ingredients in a small bowl.
  2. Store in a covered container.
  3. Makes 1/4 cup.