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
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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.
NANNA X3 says
What I wanted to know is, do I have to level off the Tbsp or Tsp of seasoning I’m using to make this blend?
I do love this blend! Thank you!
Imma says
I love this seasoning too! I usually level it out when measuring, but a a little more seasoning will not do any harm.
Randy Thill says
BTW…What if I’m using my own dried fresh herbs for this…it seems like I could just whiz it all in the blender for a minute, right? I mean…I will unless you say some reason I shouldn’t..
Imma says
You definitely can :)!
Randy Thill says
this is so much easier than having to get out all the spice bottles for every recipe! It never dawned on me to put them all together! Now I have to try some of those recipes you have that make my mouth water! I already know you have good taste!
Imma says
hahaha, I Love anything easy and fast. And delicious too :)! Thank you for the feedback, Randy!
Sha Watson says
I have made many different variations of creole cajun seasonings and this by far is the best! I have many friends who live in south Louisiana and they always made their own seasoning blends. This is as authentic tasting as theirs! Thank you for the excellent recipe!
Imma says
This just warmed my heart! Thank you so much, Sha!
Patricia Dennie says
This recipe for Creole Cajun Seasoning was exactly what I was looking for since we like to severely control our salt intake but still enjoy savory food. This was a perfect combination of herbs and spices we enjoy on almost everything! Thanks ever so much for the seasoning recipe and the others you have listed. By the way, your Jambalaya recipe was wonderful. You have a lovely Recipe Site. I really enjoyed your recipes. Keep it up! Savory flavors are so tasty and good. P Dennie
ImmaculateBites says
Hi Patricia!
I’m absolutely thrilled to hear that you enjoyed the Creole Cajun Seasoning and the Jambalaya recipe! It’s wonderful to know that the seasoning blend allows you to control your salt intake while still enjoying rich, savory flavors. ️
Your kind words about the recipe site are truly appreciated. It’s feedback like yours that makes sharing these recipes so rewarding. I’m glad you find the flavors to be tasty and good—that’s always the goal!
Thank you so much for taking the time to share your experience and for your encouraging words. Rest assured, more savory and delicious recipes are on the way! ️✨
Christine says
I make this ever since you first listed it. It’s fantastic on so many meats! Especially chicken!
Thank you!
Imma says
Thank you so much for your kind words. That makes me so happy:)
Anne says
Hi sista, greetings from an Okie in Germany. I just made this mix and let me tell you. I am going to make pork chops for dinner. I didn’t squinge on the great. I like it extremely hot. If this mix is not as hot, can I up the cayenne or use 1/2 hot paprika and 1/2 sweet? Are you from Louisiana?
This is a combo creole and cajun? Do you have the both separate somewhere else?
Have a nice Sunday.
Anne
ImmaculateBites says
Hey there, Anne in Germany! It’s so cool to hear from you, and I’m thrilled you’re trying out the spice mix for your pork chops. If you’re a fan of the heat and want to kick it up a notch, absolutely feel free to increase the cayenne or mix hot and sweet paprika. That’s the beauty of cooking – you can adjust it to your taste!
Regarding the spice mix being a combo of Creole and Cajun, it’s common to see blends that merge elements of both, as they share similar roots but have their distinct characteristics. Creole seasoning often has more herbs and is a bit milder, while Cajun seasoning typically leans heavier on the pepper side for that extra kick.
I’m not personally from Louisiana, but I do love the rich culinary traditions from there. I do not have separate recipes yet . Hopefully soon . It’s always fun to experiment with both and see which one you prefer for different dishes.
Enjoy your Sunday too, and happy cooking over there in Germany! Let those pork chops be a fiery delight!
Zara says
Thank you so much for this spice blend! So much better than store bought and I had everything on hand. I can’t wait to try many of your delicious recipes, and I’ll probably start with the ones that use this great Creole seasoning. Thanks, Imma
Imma says
Wonderful! Thank you so much for the feedback :)!
Taiwo Khadijat says
I love
Imma says
I’m glad that you love this as much as I do. Thanks for taking the time to comment.
Judy N says
I have a family member who is allergic to paprika. What do I substitute for it? Someone said cumin? Already have everything for jambalaya when I found this out. Help@
Imma says
Sorry about that. Is it just paprika or all peppers? If it’s all peppers, just leave it out or add extra black pepper. If it’s just paprika, then any other red pepper would work.
Youtube Proxies says
Thanks – Enjoyed this blog post, can I set it up so I get an alert email when you make a new post?
Imma says
Sure thing, you can sign up for the newsletter on the main page. Thanks for your love 🙂
Liz Saenz says
Would creole seasoning be considered hot and spicy for kids? I want to make your baked macaroni and cheese (already leaving out cayenne pepper).
ImmaculateBites says
Yes it is hot and spicy. So leave it out completely.
JB says
How long does this seasoning blend last in an airtight container?
ImmaculateBites says
About 6 months or more when tightly covered and stored in a cool area.
Tina says
Use this recipe lots a good one!
Imma says
Wonderful! Thank you so much for the feedback
Johnna West says
This recipe takes my cajun jambalaya to a whole new level of delicious! I’m curious what kind of Paprika you use in your spice blend?
Imma says
I use regular Hungarian paprika. Spanish paprika is fine, too. Whatever you have worked.Thank you for a great feedback:)
J says
Hii, thank you for this recipe!
You mentioned that Italian herbs could be used as a substitute for the four herbs. In that case, what amount of Italian herbs should be used in this recipe?
Imma says
Thanks for asking. You can use 5½ tablespoons of Italian seasonings to replace the dried oregano, parsley, thyme, and basil.