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.
If you’ve been around here a while, you know how much I love jazzing up my meals with cajun seasoning. Well, maybe a little bit too much. You can’t believe all the emails/messages I get about this spice blend. So it’s perfectly natural that I would create one.
Creole or Cajun seasoning is not easy to come by outside of the United States but more than likely these spices are in your pantry, especially if you like big bold flavors.
If you don’t … then you can easily get it from your neighborhood market.
Tell you what, I didn’t even have to make an extra trip to the market. The ingredients are a pantry staple- nothing exotic here.
Authentic Louisiana creole is about the complex mix of pungent herbs and spices. Every dish has layers upon layers of bold flavors that meld together flawlessly.
Achieving such deliciousness is partly due to a combination of spices, which you can easily replicate with this cajun seasoning. Both Creole and Cajun cooking terms are used interchangeably. However, Cajun seasoning is a basic blend mix: use garlic powder, onion, black pepper, and Cayenne pepper. While creole seasoning goes a bit further than these basic spices with more herbs ranging from oregano to basil and paprika.
Having your key seasonings conveniently combined makes creole cooking much easier and ensures authentic flavors every time.
Let’s face it, store brought creole seasoning is a good option but like everything else, homemade is best and it’s so easy to make your own. The key here is using quality ingredients.
There are three parts to this creole seasoning.
The base of a good creole seasoning consists of salt, pepper, garlic powder and onion powder. For this recipe, I’ve left out the salt, because I want to be able to control the salt that goes into each dish. Sometimes I want more flavor without the salt – it helps keep things from being too salty.
After the base is done, the boldness comes in. Cayenne, white and black pepper are added for heat that is so inherent in any Cajun seasoning. Feel free to adjust the cayenne to heat tolerance. I use very little in my blend to please the whole family.
Finally, you have the herbs which adds another layer of subtle flavor to the mix. Here, I used oregano, thyme, basil and parsley. You can certainly adjust flavors to suit your tastebuds. You don’t have to use all four. Italian herbs would be a good substitute
After combining everything together, the spice mix is complete and ready to season a plethora of dishes including this gumbo and jambalaya. And everything else that rocks your boat.
And for the remaining spice mix, store it in an airtight container to keep it fresh and pungent. Trust me, it comes in handy every time.
Now that you’ve got your seasoning all done . Stay tuned for this blackened salmon and sautéed vegetables
Want another tasty homemade seasoning? Try this easy to make Italian Seasoning, too.
Enjoy!!!!
Watch How to Make It
Creole Cajun Seasoning
Ingredients
- 3 Tablespoons onion powder
- 3 Tablespoons garlic powder
- 1 ½ Tablespoons black pepper
- 1 ½ Tablespoons white pepper
- 6 Tablespoons paprika
- ½ - 1 Tablespoons cayenne pepper (adjust to suit taste buds)
- 1 1/2 Tablespoons oregano
- 1 Tablespoon dried parsley
- 1 1/2 Tablespoons dried thyme
- 1 1/2 Tablespoons dried basil
Instructions
- Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined
- Store in any airtight container (or zip lock bag) and start adding to your proteins and
Nutrition Information:
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.
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!!!
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.