This homemade creole seasoning blend is a powerhouse mix of herbs and spices for Cajun and Creole cuisine, or any dish for a dash of bold flavor, a go-to. Learn how to make it on your own.
Creole Seasoning Recipe
My Homemade Creole Seasoning blend is exactly what you need for infusing your dishes with the vibrant and robust flavors of Louisiana. It's is filled with the perfect blend of dried peppers, herbs and spices that develop flavor in just about anything you cook.
Why Make Creole Seasonings at Home?
- Quality Control. If you make your own seasonings at home, you start with your own fresh ingredients. Who knows how long those pre-made blends have been sitting on the shelf?
- Customization. You are free to add in any extra "special ingredients" you prefer to make it totally your own.
- Salt. Some mass market and store bought blends have a bit too much salt. At home, you can make a no-salt Creole blend and add in the salt during cooking, when it should be added.
I visit New Orleans regularly, and I enjoy taking cooking classes and talking to chefs. I asked many of them about Creole and Cajun seasoning. My biggest question was - What goes into Cajun and Creole seasonings? The answer was almost universal - "Whatever your mama taught you!"
This is how I've been making mine for years and years.
Let's talk about how to make Creole seasonings.
Featured Reader Comment
From Gloria: "Ever since I made this seasoning and put it on pork (the pork tightly covered with foil in oven at 300 degrees for 2 hrs. then uncovered for half hour - it gets an awesome crunch) my husband will not have pork any other way. It's simply delicious. Thanks, Mike!"
Creole Seasoning Ingredients
- Paprika
- Cayenne pepper
- Garlic powder
- Onion powder
- Black pepper
- White pepper
- Dried oregano
- Dried basil
- Dried thyme
There are other ingredients you can include. One chef I spoke with was finishing up her recipe to sell in her store. She includes dried lemon peel. I think that would be a great addition!
A good creole blend really breaks down into three major components: Peppers, Herbs, and Spices.
- Peppers. I'm using both cayenne powder and paprika. Smoked paprika is a great addition. Cayenne can be adjusted for heat to your personal tastes. Crushed red pepper is nice, too.
- Herbs. I'm using dried oregano, basil and thyme. You can use others like dried rosemary, bay leaf, or parsley.
- Spices. I'm using garlic powder, onion powder, black pepper and white pepper.
Notice I do not have salt in the recipe. You can, of course, include salt in the blend if you wish. However, I find it easier to add salt by itself.
Sometimes I may want to season something and don't want salt right away because it draws out moisture.
The choice is yours. I find it better to add it alone at the time of need.
How to Make Creole Seasonings - the Recipe Method
Simply add your collection of herbs and spices to a bowl.
Mix them all together, like so. Store in an airtight container.
Boom! Done! It really is quite simple, one of my favorite homemade seasoning blends.
Recipe Tips
Again, you can customize the recipe with your own added ingredients, but more importantly, with your own ratios. Looking for a hotter blend? Add more cayenne pepper, or better yet, a pinch of ghost powder like I add to my Cajun Seasoning blend.
This is my preferred version.
Some common questions I've encountered with this spice blend.
Storage Information
Store Creole seasoning blend in an airtight container. It will last a year or longer in a cool, dark place, but it will start to lose their potency after 3 months.
It is best to make a smaller batch that you will use within that time.
Creole Seasoning Vs. Cajun Seasoning
Cajun and Creole seasoning are very similar, and to most people they are interchangeable. Long ago the distinction was that Cajun seasoning was simpler, consisting primarily of only 4-5 ingredients, mostly paprika and/or cayenne, salt and pepper, and sometimes oregano.
Creole seasonings build from that base by adding other spices and herbs for a more complex blend. However, as time has passed, the two have commingled to become much more similar.
See my Homemade Cajun Seasoning Recipe for reference.
Creole Seasoning Substitutes
If you find yourself in a bind, any Cajun seasoning blend will be a perfect substitute for Creole seasoning, as it has a similar flavor profile of spice mixes and dried herbs.
You can also use some other seasoning brands like Old Bay Seasoning. It won't be a perfect match, but will do in a pinch.
Check out My Foodie Trip to New Orleans to learn more about it.
That's it, my friends! I hope you enjoy the recipe. Get mixing and keep it spicy!
Try this blend with any of my Cajun and Creole Recipes.
Using Creole Seasoning
Creole Seasoning is used in a number of classic Southern style dishes and Creole cooking like Gumbo, Shrimp Creole, Jambalaya, and Crawfish Etouffee, though you can use it in so many other ways.
I personally use it like a general seasoning for grilled meats and seafood, grilled or roasted vegetables, soups, stews, and big pots of deliciousness, even pastas.
It is such a versatile spice blend that I use very frequently. See more recipe options below.
Some of My Favorite Cajun and Creole Recipes
TRY SOME OF MY Other Homemade SEASONINGS
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Creole Seasoning Recipe
Ingredients
- 6 tablespoons paprika
- 4 tablespoons garlic powder
- 2 tablespoon onion powder
- 2 tablespoons cayenne or more for a spicier version
- 2 tablespoons black pepper
- 2 tablespoons white pepper
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 2 tablespoons dried thyme
Instructions
- Mix all ingredients together in a small bowl until well blended. Use as needed.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 3/21/25 to include new photos and information. It was originally published on 4/3/19.
Kyla says
Hi Mike,
I'm wondering what type of paprika you used in your recipe blend. I realize that it is up to the person, but I'm curious to know what you used. There are a few different types of paprika (smoked, sweet, spicy, etc.) and just wonder if one type works better for this blend over another, in your opinion, but still would like to know what you used in your blend. 😉 Thanks so much!
Mike Hultquist says
Hi, Kyla. I bounce between smoked and hot paprika for myself, sometimes a bit of both, though I do love a fresh sweet paprika. Haha, I know, I love it all. But if I HAD to choose one, it would be smoked. Enjoy!