Creole Cajun Seasoning – A must-have spice blend that kicks up boldness and adds extra flavor to any savory dish. Everything you need is undoubtedly already in your spice rack. That means it’s quick to throw together and easily customized for personal preference.
If you’ve been visiting me for a while, you know how much I love jazzing up my meals with Cajun seasoning. Well, maybe a bit too much. You can’t believe all the emails/messages I get about this spice blend. So, it’s perfectly natural to create my own.
Creole or Cajun seasoning is not easy to come by outside the United States. However, it’s more than likely these spices are in your pantry, especially if you love big, bold flavors.
If you don’t have them… then you can get them easily from your neighborhood market. I didn’t even have to make an extra trip to the market coz the pantry staple ingredients for this recipe are nothing exotic.
Content…What Is It? |
What Is Creole Cajun Seasoning?
Authentic Louisiana Creole cuisine is about the complex mix of aromatic herbs and spices. Every dish has layers upon layers of bold flavors that meld together flawlessly.
Achieving such deliciousness is thanks to a flavorsome combination of spices, which you can easily replicate with Cajun seasoning. However, Cajun seasoning is a basic blend of garlic powder, onion, black pepper, and cayenne. Creole seasoning goes a bit further than these basic spices with more herbaceousness from oregano, basil, and paprika (smoked paprika is sooo good).
Creating key seasoning blends ahead of time makes Creole cooking much more convenient and ensures authentic flavors every time.
Recipe Ingredients
A good Cajun or Creole seasoning base consists of salt, pepper, garlic powder, onion powder, red pepper, oregano, and thyme. I’ve left out the salt for this recipe because I like controlling the amount of salt in each dish. But I’ve added more herby goodness just because I can. 😉
- Aromatics – Onion powder and garlic powder not only ramp up the flavor but also create a mouthwatering aroma.
- Spices – Black pepper, white pepper, paprika, and cayenne kick up the heat. Feel free to adjust the spiciness to your preferences.
- Herbs – Oregano, thyme, basil, and parsley add another layer of subtle flavor to the blend. You can certainly mix and match to suit your tastebuds. Or an Italian seasoning blend makes a good substitute.
How to Make Creole Cajun Seasoning
Super easy!
- Combine all the ingredients in a bowl or jar and stir so all the ingredients thoroughly combine.
- Store your seasoning mix in an airtight container (or ziplock bag) and start enjoying.
Tips and Tricks
- Use fresh herbs and spices. Check your spices’ expiration date to ensure you have the freshest ingredients.
- Store your Creole Cajun seasoning in an airtight bag or container in a cool, dark place for the longest possible shelf life. Sometimes, I triple the recipe and divide it between a couple of vacuum-packed bags. Then, I can keep it in the freezer even longer.
- If your spices clump together, dump the chunks into a good processor or blender and blitz it until the clumps disappear.
How to Use Cajun Creole Seasoning
This fantastic spice mix is ready to enhance many dishes, including gumbo and jambalaya. Sprinkle it on fries, blackened salmon, Cajun shrimp, baked salmon, or anything else that rocks your boat.
Storage Instructions
Store your amazing Cajun seasoning in an airtight container to keep it fresh and spicy. A dark, cool place is best to keep the flavor intact longer.
FAQs
The debate over the difference between Cajun and Creole cuisine can get intense. Yes, they are different. However, the similarity they enjoy allows for an all-purpose spice mix that can be customized for whatever cuisine you’re cooking up.
The word creole identifies a group of people or language of beautiful heritage mix. While Cajuns descended from the Acadians, who were expelled from Canada and moved to Louisiana before it became part of the United States. Creoles descended from a beautiful mix of French, African, Native American, and Spanish.
While some disagree, all the recipes I’ve read look pretty much the same. So, if you have a store-bought jar of Cajun seasoning, feel free to use it for Creole recipes. I prefer homemade because I have more control over my loved one’s salt consumption.
If you have Old Bay on hand, add black pepper and cayenne for a more authentic taste. Though the celery seeds may add another layer.
More Flavor-Enhancing Seasoning Recipes to Try
- Fish Seasoning
- Popcorn Seasoning
- Jerk Seasoning
- All-Purpose Seasoning
- Poultry Seasoning
- Burger Seasoning
Conclusion
Now that you’ve got your Creole Cajun seasoning ready, how do you plan on using it? Let me know in the comments. I love hearing from you. Enjoy!!!!
Watch How to Make It
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This blog post was originally published in March 2017 and has been updated with additional tips, new photos, and a video.
Creole Cajun Seasoning
Ingredients
- 3 tablespoons (18g) onion powder
- 3 tablespoons (15g) garlic powder
- 1½ tablespoons (10g) ground black pepper
- 1½ tablespoons (10g) white pepper
- 6 tablespoons (40g) paprika
- ½-1 tablespoon (4-8g) cayenne pepper (adjust to suit tastes)
- 1½ tablespoons (5g) dried oregano
- 1 tablespoon (3g) dried parsley
- 1½ tablespoons (5g) dried thyme
- 1½ tablespoons (5g) dried basil
Instructions
- Combine all the ingredients in a bowl or jar and stir well to thoroughly combine.
- Store in an airtight container (or ziplock bag) and add it to your favorite savory recipes.
Tips & Notes:
- Use fresh herbs and spices. Check your spices’ expiration date to ensure you have the freshest ingredients.
- Store your Creole Cajun seasoning in an airtight bag or container in a cool, dark place for the longest possible shelf life. Sometimes, I triple the recipe and divide it between a couple of vacuum-packed bags. Then, I can keep it in the freezer even longer.
- If your spices clump together, dump the chunks into a good processor or blender and blitz it until the clumps disappear.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
brent says
It’s nice to see a creole seasoning recipe that was thought out and straight up. Thank you. So many say do this and this with no context and I stop reading. I liked your writing and reasons.
Being obsessed with ‘from scratch’ and living in a hot desert I would at least dry all the fresh minced garlic in the sun then grind it up. maybe 1-2 of the green herbs even though I’ve never tried it before. I would definitely stick a bunch of fresh dried arbol peppers (like you have in your pictures) in the coffee grinder and use that over the grocery store cayenne. But you are right, no matter what I do the majority of the ingredients will come from pantry and be just fine. Thank for the great recipe.
imma africanbites says
Thank you for sharing your thoughts, Brent! This is my queen of seasoning. Can’t wait for you to try some of my recipes using this. 🙂
Nancy Skipper says
I’m writing down the recipe. This will be my 3rd batch! LOVE it! Thanks!!
Betsy says
Thanks so much Imma! Just found your page after a search for a Creole Seasoning recipe. Imho, your site should be at the top of the results – I cannot wait to make this! Looking forward to checking out the rest of your recipes!
imma africanbites says
Welcome aboard, Betsy! I’m so excited for you to try some of my recipes. Enjoy!
laura says
Hi there!
Thank you for the recipe. Out of all the places I’ve lived, Louisiana was my favorite for all things culinary. Can you tell me if Tony Chachere’s (in the green container) would be Cajun or Creole? I will make whichever one it isn’t!
Thanks again,
Laura
imma africanbites says
Hi, Laura. I think it’s Creole. I’ve never had store-bought ever since I made this homemade seasoning.
Laura says
thank you!
Betty says
Do you recommend that I use smoked paprika or sweet paprika in this recipe? It looks amazing!
ImmaculateBites says
Thanks Betty! I have used both and either works just fine. Doesn’t make much difference.
Andrew says
Made this for pork chops. Should have used smoked paprika and added more cayenne (used the low end). I like it’s no salt as my family has cardiac problems so it’s easier to adjust. But since there’s no salt you need to use this a whole lot on whatever, way more than you would use store brand. Thanks for the dinner !
imma africanbites says
This has been my go-to seasoning ever since. Glad you like it as much as I do, Andrew! 🙂
Torge says
Gorgeous recipe 🙂 Why didn’t I discover your Website more early?
But I have a question. What kind of paprika is commonly used in such spice mixes? Is ist more the sweet paprika or smoked paprika… Or something completely different?
ImmaculateBites says
Thanks,glad you are here. My preference is smoked paprika. Adds some smokiness to the spice . Any would work as well.
Michelle says
What is up with the nutrional facts chart. I’m trying to watch my carbs and it seems to be this is a bit high for being all herbs and spices. The calories as well
ImmaculateBites says
I hear you! It was for the whole jar . I have recalculated the nutritional facts for 1 tablespoon which is about 18 calories per spoon. Hope this helps.
Cline says
Your recipes are outrageous! I try to cook all the fish and chicken recipes. I love to cook and you have made it fun again.
ImmaculateBites says
Aww,Thanks! So happy that you would take time out to let me know.
C P says
Me again, lol i love this combo of seasonings. They all truly do compliment each other. I never ever have parsely and i usually pair smoked and reg paprika together, but either way the end result is good
Mark Garner says
Hi Imma !
FINALLY !!! I’ve been looking for a legit Cajun Seasoning recipe for a long time now.
THANKS Imma !!! Big Hugs !!!
steph says
Hi Imma,
Please is the black pepper same as Cameroon pepper or the store bought black pepper???
i just stumbled on this amazing site and cant wait to start trying out recipes.
welldone..
ImmaculateBites says
It’s the regular store-bought black pepper.
Babykai says
Thx Imma for this mix, on my way to get the spices to mix. I have cut salt out. This is perfect.
ImmaculateBites says
Awesome! It’s a great blend to have on hand
Chichi says
HI Imma,
Thank you for this recipe. But I am a bit confused. Is creole seasoning the same as Cajun seasoning. Or they are 2 different seasonings.
Thanks.
ImmaculateBites says
Hi Chichi! The difference between the two is the inclusion of herbs. Most cajun seasoning do not have herbs in it. While creole seasoning has a combination of herbs , depending on the brand or individual preference .
Chichi says
Ok thanks! You are doing an awesome job here.
Caroline Mboubog Nkembe says
Hmmmm! Thanks Imma.I’m going to try this out.I love spcies.
ann says
Sounds great. Thank you.
ImmaculateBites says
My pleasure!!!!
Thelma Walker-Wallace says
please send recipe for the salmon vegetable dish picture above Creole seasoning
ImmaculateBites says
I will be posting it on Friday.
Kay says
Hi Imma, just a quick question the other one was answered as to why there was no Cajun in yr seasoning , how would you use this if you wanted to stick it to say chicken , would you mix it with an oil or something otherwise I’m thinking it would just come off if it was dry , thanks in advance love your recipes
Kay says
Also I forgot to mention your mixture looks so much more inviting than mine , I did do half the recipe ,indid use all organic wonder if that’s the reason