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Creole Cajun Seasoning

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Author: Imma
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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.

Creole Spice

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.

Creole Spice

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

Creole Spice

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 Seasoning
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Creole Cajun Seasoning

Creole Cajun 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.
4.81 from 31 votes
Prep: 10 mins
Total: 10 mins
Southern
Servings 20

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
US Customary - Metric

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:

Calories: 18kcal (1%)| Carbohydrates: 4g (1%)| Sodium: 3mg| Potassium: 96mg (3%)| Fiber: 1g (4%)| Vitamin A: 1050IU (21%)| Vitamin C: 0.7mg (1%)| Calcium: 33mg (3%)| Iron: 1.5mg (8%)
Author: Immaculate Bites
Course: Condiments
Cuisine: Southern
Keyword: Cajun, seasoning
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Nutrition Facts
Creole Cajun Seasoning
Amount Per Serving
Calories 18
% Daily Value*
Sodium 3mg0%
Potassium 96mg3%
Carbohydrates 4g1%
Fiber 1g4%
Vitamin A 1050IU21%
Vitamin C 0.7mg1%
Calcium 33mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments & Reviews

  2. 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?

    Reply

    • Immaculate Bites says

      I hope you’ll get to try my other Cajun inspired recipes, Virgil. Thanks for dropping by!

      Reply

  5. 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

    Reply

  6. 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.

    Reply

    • Immaculate Bites says

      Yay! Thank you for sharing, Elizabeth. I’m always happy to know that you enjoy the recipes I share 🙂

      Reply

  10. 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.

    Reply

      • 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.

        Reply

  13. 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!!!

    Reply

  14. 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?????

    Reply

  15. 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

    Reply

    • 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!

      Reply

  17. Wendy says

    Hola Imma; totalmente Es-pec-ta-cu-lar. Delicioso. La fotografia y el video, nó 10, es 20, ji ji ji Besitos

    Reply

  18. 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!

    Reply

  20. 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.

    Reply

    • 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.

      Reply

      • 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

        Reply

    • 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.

      Reply

        • 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. .. …

          Reply

          • 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”.

  23. 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!

    Reply

  24. Rachel Charles says

    Ohhhh yummmmmm! The mouth watering aroma of those spices are making me crazy though we r miles apart!!! thanks fr sharing!

    Reply

  26. 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.

    Reply

    • 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.

      Reply

      • 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!

        Reply

        • 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.

          Reply

  27. 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.

    Reply

  28. 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 🙂

    Reply

    • 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.

      Reply

  29. 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?

    Reply

      • 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.

        Reply

  32. brent says

    It’s nice to see a creole seasoning recipe that was thought out and straight up. Thank you. So many say do this and this with no context and I stop reading. I liked your writing and reasons.

    Being obsessed with ‘from scratch’ and living in a hot desert I would at least dry all the fresh minced garlic in the sun then grind it up. maybe 1-2 of the green herbs even though I’ve never tried it before. I would definitely stick a bunch of fresh dried arbol peppers (like you have in your pictures) in the coffee grinder and use that over the grocery store cayenne. But you are right, no matter what I do the majority of the ingredients will come from pantry and be just fine. Thank for the great recipe.

    Reply

    • imma africanbites says

      Thank you for sharing your thoughts, Brent! This is my queen of seasoning. Can’t wait for you to try some of my recipes using this. 🙂

      Reply

  33. Betsy says

    Thanks so much Imma! Just found your page after a search for a Creole Seasoning recipe. Imho, your site should be at the top of the results – I cannot wait to make this! Looking forward to checking out the rest of your recipes!

    Reply

  34. laura says

    Hi there!
    Thank you for the recipe. Out of all the places I’ve lived, Louisiana was my favorite for all things culinary. Can you tell me if Tony Chachere’s (in the green container) would be Cajun or Creole? I will make whichever one it isn’t!
    Thanks again,
    Laura

    Reply

    • ImmaculateBites says

      Thanks Betty! I have used both and either works just fine. Doesn’t make much difference.

      Reply

  36. Andrew says

    Made this for pork chops. Should have used smoked paprika and added more cayenne (used the low end). I like it’s no salt as my family has cardiac problems so it’s easier to adjust. But since there’s no salt you need to use this a whole lot on whatever, way more than you would use store brand. Thanks for the dinner !

    Reply

    • imma africanbites says

      This has been my go-to seasoning ever since. Glad you like it as much as I do, Andrew! 🙂

      Reply

  37. Torge says

    Gorgeous recipe 🙂 Why didn’t I discover your Website more early?
    But I have a question. What kind of paprika is commonly used in such spice mixes? Is ist more the sweet paprika or smoked paprika… Or something completely different?

    Reply

    • ImmaculateBites says

      Thanks,glad you are here. My preference is smoked paprika. Adds some smokiness to the spice . Any would work as well.

      Reply

  38. Michelle says

    What is up with the nutrional facts chart. I’m trying to watch my carbs and it seems to be this is a bit high for being all herbs and spices. The calories as well

    Reply

    • ImmaculateBites says

      I hear you! It was for the whole jar . I have recalculated the nutritional facts for 1 tablespoon which is about 18 calories per spoon. Hope this helps.

      Reply

  39. C P says

    Me again, lol i love this combo of seasonings. They all truly do compliment each other. I never ever have parsely and i usually pair smoked and reg paprika together, but either way the end result is good

    Reply

  40. Mark Garner says

    Hi Imma !
    FINALLY !!! I’ve been looking for a legit Cajun Seasoning recipe for a long time now.
    THANKS Imma !!! Big Hugs !!!

    Reply

  41. steph says

    Hi Imma,
    Please is the black pepper same as Cameroon pepper or the store bought black pepper???
    i just stumbled on this amazing site and cant wait to start trying out recipes.

    welldone..

    Reply

  43. Chichi says

    HI Imma,
    Thank you for this recipe. But I am a bit confused. Is creole seasoning the same as Cajun seasoning. Or they are 2 different seasonings.

    Thanks.

    Reply

    • ImmaculateBites says

      Hi Chichi! The difference between the two is the inclusion of herbs. Most cajun seasoning do not have herbs in it. While creole seasoning has a combination of herbs , depending on the brand or individual preference .

      Reply

      • Kay says

        Hi Imma, just a quick question the other one was answered as to why there was no Cajun in yr seasoning , how would you use this if you wanted to stick it to say chicken , would you mix it with an oil or something otherwise I’m thinking it would just come off if it was dry , thanks in advance love your recipes

        Reply

        • Kay says

          Also I forgot to mention your mixture looks so much more inviting than mine , I did do half the recipe ,indid use all organic wonder if that’s the reason

          Reply