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
[adthrive-in-post-video-player video-id=”sVneu80P” upload-date=”Mon Aug 06 2018 20:36:18 GMT+0000 (Coordinated Universal Time)” name=”Creole Seasoning” description=”Creole Seasoning-A must have cajun seasoning that adds boldness and extra flavor to any dish. Everything you need is in your spice pantry, quick to put together and can be easily customized for personal preference.”]
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.
Wendy says
Hola Imma; totalmente Es-pec-ta-cu-lar. Delicioso. La fotografia y el video, nó 10, es 20, ji ji ji Besitos
Cavi Nicole says
This is my favorite mix. I use it for chicken, veggies and fish. I have forwarded this recipe to so many people because it’s now a staple in my kitchen!
ImmaculateBites says
Yay! Thanks so much.
Dianne says
Loved it! Thank you so much! Love the spiceyness!
ImmaculateBites says
Thanks for the feedback.
George Oliver says
I’m glad you make this without salt, which is a pointless addition to a spice mix, since you can always add salt to your dish. The only reason that commercial mixes use salt is to increase the product’s volume without increasing company costs, which makes them more profit. In any case, homemade is better, and this is an excellent mix. By the way, if you want to make a smaller amount, just change all the measurements to “teaspoon” and go from there.
ImmaculateBites says
You are absolutely right. Homemade is always much better. Thanks for stopping by!
Tiffany says
If I’m making the recipe I’m bulk like the video, what would be the measurements?
ImmaculateBites says
Hi Tiffany. You could just double or triple the recipe if you want more :).
CajunSid says
You forgot the sassafras.
niki says
the U.S. FDA has banned the use of safrole as a food additive and flavoring, sassafras and products containing sassafras can still be located. In many cases, these products involve the use of a safrole-free extract. Products containing sassafras include such things as sassafras tea, essential oils and more.
Shirley says
As of Aug 14, 2019
” It’s been determined that, while the roots and bark of sassafras contain significant amounts of safrole, the leaves do not contain enough safrole to even be detected by normal testing, and filé powder has been declared safe for human consumption.
IJS
Tia says
Just curious… why did they ban?
Kenneth Brumback says
Any sassafras leaf (Gumbo File) should not be used where reheating the dish or boiling occurs – ideally it should be added just prior to serving and eaten.
Elsworth Erik Rogers says
What’s the reasoning why you shouldn’t reheat or even use sassafras?
Trish Chauffe says
It is used as an instant thickener, the flavor is strong … so just a dash after gumbo is in your bowl is perfect! It can often become too thick if cooked and Change the consistency of the soup to almost slimy. .. …
Eric says
Ground Shiitake Mushroom powder might be a good substitute for a thickener? I had read that it doesn’t have a “mushroom flavor”.
Isabel says
Where to buy white pepper
Cylon says
Look for the Mc Cormick Organic brand glass bottle and green top.
Aliza Luv Binford says
Thanks I had a hard time finding it today!
Cylon says
Look for the Mc Cormick Organic brand- glass bottle with a green top.
Antonia says
White pepper is also sold in Asian stores, likely cheaper than the regular grocery store
Jack Blade says
White Pepper is normally available at many supermarkets, Walmart. I bought it many times in those places.
Edna says
If you have a Smart and Final store near you check them. They have a great selection of dry powder spices in big containers. I get mine from them for all my seasoning mixes.
ImmaculateBites says
Thank you for sharing Edna! 🙂
Jauan says
I put this spice mix on everything! I just had a coworker ask for the recipe because I put some in a 15 bean soup mix that I cooked up. This spice mix makes every savory dish I make taste amazing!
Rachel Charles says
Ohhhh yummmmmm! The mouth watering aroma of those spices are making me crazy though we r miles apart!!! thanks fr sharing!
STACYANN Lewis says
Hi Emma, may I get the recipe for, the blackened salmon, and the chicken, thanks
imma africanbites says
Hi, Stacy. Sure thing. Please see full recipe for the Blackened Chicken here >> https://www.africanbites.com/blackened-spatchcock-chicken/ and the Blackened Salmon here >> https://www.africanbites.com/blackened-salmon/ . Please do let me know how it works for you. Enjoy! 🙂
Barbara Brown says
Yess sure I have one that’s so what similar to there’s
David Johnson says
I was given plain peanuts (boring) and asked to do something creative with them. I coated them with some honey and used your spice combination to create a Honey-Cajun roasted peanuts. They are roasting as I type, and smell incredible. Can not wait til they cool and I can share them with my coworkers in the O.R.
ImmaculateBites says
Hi David,
That sounds Delicious. I must try! Thanks for sharing.
Kirah says
This sounds absolutley tasty. I will have to try this with almonds. Any suggestions on what to substitute for the honey? Not a fan of honey roasted anything. Thanks. So glad I found this website.
Hollis Ramsey says
I recommend using date syrup. It’s nothing but dates and water, cooked down to a thick syrup. I use it instead of sugar and honey, especially honey because it’s too darn sweet for me. Try Date Lady in California — It’s organic, gluten- and GMO-free. I love it!
ImmaculateBites says
Thanks for the tip Hollis. I will definitely try out . Have a bunch of dates that have been in the fridge for a while now.
Glen says
Made this last night with some Jerk chicken and pork. Very good. The wife actually asked for a second helping and is taking it for lunch today. Thank you.
Jonas Lysnæs-Larsen says
So I’m from Europe, super happy to see a metric system. Although, mid-way through I started to wonder. All the ingredients can’t possably weigh the same, and you are using just a standard weight for each measurement (tea/table spoon). When you measure in volume, it differs in weight for each ingredients, especially the herbs. My mix have now at least 3 times the volume of your mix, with herbs being dominant. Please weigh each ingredient if you are going to keep the metric system alternative 🙂
Hank says
Hi. I’m not a chef. More of a nerd. Instead of grams use the same number of ml. 1.5 tbs is 22.18 milliliters. I’m not sure what you use for measuring baking ingredients so if I’m off base or out of line just ignore me. 1 tbs is approximately 14.79 ml. I hope this helps.
Jonas says
The cayenne pepper is listed as measured by a tablespoon, but in metric it equals the weight of a teaspoon. What is your preference amount of cayenne pepper?
ImmaculateBites says
It’s best to start with 1 teaspoon you can always add more , if desired.
Mary says
Hi, is there a store bought version that you could recommend?
imma africanbites says
Tony Chachere’s seems a popular choice.
Brandy L Davenport says
Cajun’s Choice Creole Seasoning is a great one. It has way less salt in it, and no MSG, additives, or anti caking agents. I used the Tony’s in a recipe I make all the time and it caused a full on asthma attack for me, plus it was so salty we could barely stand it. I had to throw the whole recipe away.
I’ve been using Cajun’s choice for years with no issues prior to this. It tastes great and in my opinion is much better then Tony’s.
Jane says
Cajun’s Choice has “natural spices” which is a lable “cover up” for MSG.
T Gonzo says
Getting my ingredients. I hope it turns out well. Thanks for the recipe.