Homemade Creole Seasoning Recipe

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.

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.

What Is Creole Seasoning?

Creole seasoning is a Louisiana spice blend made with paprika and cayenne, with garlic powder, onion powder, black and white pepper, and dried herbs like oregano, thyme and basil. It's the go-to seasoning for gumbo, jambalaya, étouffée and shrimp Creole, and it works with just about anything else you cook.

The name comes from New Orleans Creole cooking, a city cuisine shaped by French, Spanish, West African and Caribbean cooks.

Let's talk about how to make Creole seasonings.

Creole Seasoning Ingredients

Creole seasoning is made of three groups of ingredients: peppers (paprika and cayenne), spices (garlic powder, onion powder, black pepper and white pepper) and dried herbs (oregano, basil and thyme). Paprika is the backbone, about a quarter of the blend. Here's what goes into mine.

• Paprika
• Cayenne pepper
• Garlic powder
• Onion powder
• Black pepper
• White pepper
• Dried oregano
• Dried basil
• Dried thyme
• Salt is optional. You can add it now, or leave it out so you can add it when you cook instead.

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.

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

Out of Creole seasoning? No problem. Here are my best swaps:

1. Cajun seasoning (use 1:1). The closest match by far, and the two are basically interchangeable today. Cajun blends tend to be a little hotter and less herby. My Homemade Cajun Seasoning is a perfect option.
2. Blackening seasoning (use 1:1). Same paprika, cayenne and herb base, usually with more pepper. Try my Homemade Blackening Seasoning.
3. Quick pantry mix. Stir together 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, 1/2 teaspoon dried thyme or oregano, and 1/4 teaspoon black pepper. That makes about 2 tablespoons, enough for most recipes.
4. Old Bay seasoning (use about 3/4 the amount). It uses celery salt, so it tastes different and it's salty. Cut back on any other salt in the recipe.
5. Italian seasoning + paprika + cayenne. In a real pinch, mix 1 part Italian seasoning with 2 parts paprika and a pinch of cayenne. You'll miss the garlic and onion, so add some if you have them.

Try this blend with any of my Cajun and Creole Recipes.

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!

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.

How Much Creole Seasoning to Use

• Chicken, pork or steak (dry rub) - 1 tablespoon per pound
• Shrimp or fish - 2 to 3 teaspoons per pound
• Gumbo, jambalaya or a big pot of soup (8 servings) - 1 to 2 tablespoons, then taste
• Roasted vegetables or potatoes - 1 to 2 teaspoons per pound
• Dips, butters and sauces - 1/2 to 1 teaspoon per cup
• Don't forget the salt. Add about 3/4 teaspoon kosher salt per pound of meat or seafood, or salt to taste as you cook, unless you've added salt to your homemade blend.

Some of My Favorite Cajun and Creole Recipes

• Creole Chicken and Sausage Gumbo
• Easy Creole Sauce
• Cajun Shrimp
• Oyster Stew
• Cajun Corn Maque Coux
• Hoppin’ John
• Low Country Boil
• Red Beans and Rice
• Shrimp Etouffee
• Chicken and Sausage Jambalaya
• Shrimp and Grits
• Blackened Fish
• Yakamein

More Homemade Seasoning Blends

• Homemade Chili Powder
• Homemade Spicy Chili Powder
• Steak Seasoning Mix
• Homemade Rib Rub
• Homemade Cajun Seasoning
• Homemade Peri Peri Seasoning

Frequently Asked Questions

What is Creole seasoning made of?

Creole seasoning is made of paprika, cayenne, garlic powder, onion powder, black pepper, white pepper and dried herbs, usually oregano, thyme and basil. Many versions add salt. Mine leaves it out so you can salt to taste.

What's the difference between Creole and Cajun seasoning?

They're very close and mostly interchangeable. Traditionally, Cajun seasoning was a simpler, hotter country blend of peppers, salt and garlic. Creole seasoning added more herbs for a more layered city-style flavor.

What does Creole seasoning taste like?

It's savory, garlicky and a little smoky from the paprika, with an herby finish and a gentle cayenne kick. Think of it as an all-purpose seasoning with Louisiana attitude.

What is Creole seasoning used for?

Gumbo, jambalaya, étouffée, shrimp Creole, red beans and rice, and blackened fish are the classics. I also use it on grilled chicken, shrimp, roasted potatoes, popcorn and even mac and cheese.

How long does homemade Creole seasoning last?

Up to a year in an airtight container in a cool, dark spot, but it's at its best within 3 months. Small batches stay fresher.

Is Creole seasoning gluten free?

Pure spices and dried herbs are naturally gluten free, so this homemade blend is too. If you're strict about it, check your spice labels for cross-contact warnings.