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.
Joshua Siegel says
Do you have a recommended brand of creole salt or spice to use instead of this homemade recipe when I’m feeling lazy?
imma africanbites says
Hi Joshua. Tony Chachere’s is a good choice.
Virgil niemann says
I love Cajun food
Immaculate Bites says
I hope you’ll get to try my other Cajun inspired recipes, Virgil. Thanks for dropping by!
JC Harper says
I do not see the amount of the individual serving size …. 20 servings per recipe.
Lizzie says
I adore this mac n cheese recipe! I have to make two pans because it just doesn’t last! Thankyou so much for sharing it
Immaculate Bites says
Thank you, Lizzie!
Elizabeth says
Imma, your Creole Seasoning is staggering. I use it in numerous dishes, and continuously try it in new ones. From easy sauteed pinto beans and cabbage, to dressings and sauces, I always have a huge batch on hand to bring life, flavor, and enjoyment to our meals. Thank you for sharing this and all of your fantastic recipes; they never fail to bring us around the table for an epic feast and the chance to make sweet and savory memories.
Immaculate Bites says
Yay! Thank you for sharing, Elizabeth. I’m always happy to know that you enjoy the recipes I share 🙂
Namon Whitten says
Can’t wait to get my smackers around this
Stephen says
This is great and I’m about to make my second batch, love the salt left out!!! Bravo
ImmaculateBites says
Great! Thanks so much.
Julie says
I use this on my eggs all the time! I love that it is free of added salt.
RickZ says
Another good spice to add to Creole seasoning is a touch of allspice, maybe 1/2 to 1 tsp in your recipe blend.
ImmaculateBites says
Thanks for the tip!
RickZ says
You’re welcome. I make a big pot of red beans (2 lbs. of dried kidney beans) at least once a winter. It freezes well. And for smokiness, I always add one smoked ham hock per pound of dried beans. When the beans are done, just make sure you let those hocks cool a bit and get out all the meat from them. It may not be much but it’s worth the effort to pick and clean (the cartilage) and toss that loosely chopped meat back into the pot. Waste not, want not.
Rika says
This is my second batch. It’s a very good blend of spices.
ImmaculateBites says
Totally!!!
Stuart Hoffmann says
Top notch. Worth 10 star.s
ImmaculateBites says
Thanks
Thomas says
Excellent!!! One of the best seasonings mixes I’ve made. I use it in various soups and stews dishes!!! And as a rub for meats as well!!!
ImmaculateBites says
My favorite too! Thanks for stopping by!
Douglas says
Great sounding recipe,,,like or close to the one my friend from Jamaica gave me,,,but at the end it says (start adding your proteins and) then nothing,,,,
Did you forget or miss something?????
ImmaculateBites says
Sorry about the confusion . Meant to say add it on any protein , if you want a flavor packed dish.
Michael Burdon says
Thank you for learing that up, i was going to ask the same question.
Immaculate Bites says
Thank you for dropping by, Michael! Glad to have it cleared up 🙂
Najee-Zaid says
Ok so first…. this that spice!!! I have relied on this recipe for over 2 years and it has NEVER EVER done me wrong! As an Afro-American with Créole/Caribbean roots my entire palette and body goes into overdrive in the best way when I use this spice mixture especially when making étouffée. My LAWD thank you for this blessing I cannot praise this gift enough! Asante sana
ImmaculateBites says
YESS!!
Karen Baker says
I did not make the mix yet–was just browsing the net–but Najee-zaid, your DNA – driven testimony tells this Southern white gal to make a batch NOW to keep on hand! 😉
And, of course thanks Miss Immaculatebites for sharing it with us!
ImmaculateBites says
I do the same thing ! So it is readily available . Enjoy
ANGELA BOWLING says
I ABSOLUTLY LOVE THIS SEASONING!!!