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.
Watch How to Make It
Creole Cajun Seasoning
- 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
- 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
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