This homemade Creole Seasoning tastes WAY better than store-bought, is super quick to make, and contains no preservatives or fillers! Deliciously versatile, use it to season anything that needs a boost in FLAVOR!
Absolutely nothing beats homemade spice blends! Whether you’re making your own Garam Masala, Chinese Five Spice, Mixed Spice, Berbere, Panch Phoron, or Greek Seasoning, store-bought simply can’t compare with the freshness, vibrancy and incredible potency of homemade! This Creole Seasoning recipe is another example of a homemade spice blend you’ll want to make yourself and keep on hand to add life and flavor to a wide variety of foods!
Creole Seasoning vs. Cajun Seasoning
What is the difference between Creole seasoning and Cajun seasoning?
Cajun seasoning focuses primarily on a variety of ground peppers (white, black and red).
Creole seasoning commonly contains those as well but also features herbs like thyme, basil and oregano. Rosemary and bay leaf are also often included.
Our homemade seasoning blend includes garlic, onion, paprika, cayenne, thyme, oregano, basil, rosemary, bay leaf, salt, pepper and some smoked pepper for that fabulous smoky element. This seasoning blend is positively packed with flavor!
While Creole and Cajun seasoning are different, their commonalities are such that you can substitute one for the other in a pinch. So you can use this spice blend for anything that calls for Creole or Cajun seasoning.
But don’t limit yourself:Â This phenomenal spice blend is incredibly versatile!
How To Use Creole Seasoning
This is such a versatile seasoning blend that it’s destined to hold a regular spot in your spice cabinet. Here are a few additional ideas to get you started:
- Gumbo
- Jambalaya
- Shrimp, Crawfish or Crab Boil
- Seasoned Rice
- Soups & Stews
- Salads
- Burgers
- Eggs
- Pasta and Potato Salads
- Sprinkled on French Fries and Baked Potatoes
- Popcorn
- Dry Rub or Marinade for Grilled Meats, Poultry and Seafood
- Vegetables
- Whisked into your Vinaigrette for a Zesty Dressing
Creole Seasoning Recipe
Simply put all of the ingredients in a spice or coffee grinder (I’ve been using my KRUPS coffee/spice grinder for over 10 years and it’s still going strong) or put them in a blender.
Pulse until you get a smooth powder.
Keep your spice blend in an airtight jar in your cupboard.  For optimal flavor use within a couple of months.
Enjoy!
Try this spice blend in ourÂ
- New Orleans Grillades and Grits!
- BEST New Orleans Jambalaya!
For more delicious seasoning blends be sure to try our:
- Greek Seasoning
- Old Bay Seasoning
- Montreal Steak Seasoning
- Poultry Seasoning
- Curry Powder
- Garam Masala
- Za’atar
- Chinese Five Spice
- Chili Powder
- Dukkah
- British Mixed Spice
- Seasoned Salt
- Shichimi Togarashi
- Everything Bagel Seasoning
- Taco Seasoning
- Berbere
- Baharat
- Panch Phoron
Creole Seasoning
Ingredients
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 2 tablespoons sweet paprika powder
- 1 teaspoon smoked paprika
- 1 tablespoon dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 teaspoons cayenne pepper (or less if you don't want it as hot)
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Instructions
- Place all of the spices in a spice of coffee grinder or a blender. Pulse until you get a fine powder. Store in an airtight jar in a dark cupboard until ready to use. For optimal flavor use within 2 months. Makes about 1/2 cup.
Nutrition
Originally published on The Daring Gourmet January 4, 2020
Willow Byrne says
I bookmarked both recipes several years ago and honestly they are both the absolute best! I double both recipes and my husband won’t let me buy a store bought creole seasoning ever. He also won’t let me make any other jambalaya recipes. We’ve never had better , not even in LA!
Kimberly Killebrew says
Thank you so much for the feedback and compliment, Willow, I’m so happy both of these recipes have become favorites!
Jeff Lowe says
Best ever and we’re from La. Do not use that crap over the counter!
Kimberly Killebrew says
Now that’s a compliment indeed, Jeff, thank you so much!!
Angie says
First time making creole seasoning and BOY was this delicious! I went ahead and made a huge batch and I’m so glad I did! This is flavorful and not too spicy (I used less cayenne pepper and added some more bay leaves)! I was SHOCKED and delighted to use my coffee grinder. Literally didn’t know you could use that thing for anything else! Great recipe that I am sharing with all of my friends and family! I made some Louisiana Pasta (based of a tasty dish from a fav restaurant of mine) and was floored with how well developed that flavors are! GREAT JOB! Let’s see what else you have here….
Kimberly Killebrew says
I’m so glad you enjoyed it, Angie, thank you! And so fun about the coffee grinder! There are soooo many other delicious spice blends you can create using your coffee grinder. Just type in “spice blends” in the search bar of my blog and you’ll find some really yummy ones :) I hope you find some other recipes here you enjoy!
David Bird says
I gave you 5 stars because I anticipate that will be absolutely wonderful. Making a small batch of red beans & rice tomorrow…1/2 a pound of beans are already soaking. Gonna put your seasoning recipe together tomorrow and use it. Any idea how much of your seasoning I should use per pound of beans?
Thanks – David
Kimberly @ The Daring Gourmet says
Hi David, I generally recommend about a tablespoon of seasoning per pound of meat and would probably recommend the same amount for beans. Happy cooking and I hope you enjoy the seasoning blend!
Dave says
This is outstanding. I’ve been using this spice mix and the jambalaya recipe for a couple of years and it never disappoints. I also make a vegetarian version for my wife and it is also tasty!
Thank you!
Kimberly @ The Daring Gourmet says
Thank you so much, Dave, I’m thrilled to hear that and appreciate the feedback!
Sue says
I am a seasoning wimp….with kids who pick out parsley….that being said, I wanted some gumbo that cleared the sinuses!! This seasoning was fabulous….thank you!!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Sue, thank you!
Tiffany Ross says
I used your flavors I knew I needed to kick in my jambalaya and it tastes amazing! I was so upset that I forgot to buy the old bay seasoning. But now I don’t want to buy it ever again I just want to make my jambalaya with some of my seasonings on hand and yours together! I was so afraid that my jambalaya was ruined but you saved the day thank you! Also this is my first time making jambalaya but from my childhood memories my grandmother cooked something amazing and I wanted to replicate that taste again. I feel like I’ve accomplished it even though it has my own kick in it. It doesn’t quite look like hers but the taste makes up for it!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed this seasoning, Tiffany, and am happy you were able to create an amazing jambalaya!
John Hornady says
Been making Jambalaya for years. Wife from Baton Rouge, lived in Alexandria. We know cajun food. Our Jambalaya never came our right. Never. And it was all because we used the Zatarains and Louisiana canned seasonings. Throw them out! We’ll never use them again. This spice blend is so good the cajuns asked me where I got it! Thank you! Jambalaya is perfect now!
Kimberly @ The Daring Gourmet says
That is a compliment indeed, John! Thank you so much and I’m thrilled that you enjoyed it!
rusty says
How’s about you please make us the Cajun Seasoning also too as well, huh?
And thank you VERY much for this one!!! It made for some good grazin at our table the other evenin!
You’re certainly good at what you do…no doubt about that.
Kimberly @ The Daring Gourmet says
Thank you, Rusty! And the Cajun seasoning recipe is already on my line-up of things to publish in the very near future :)
James says
I came across this yesterday and just whipped up a batch today. It smells delicious! Any suggestions as to how much to use in preparing an eight serving batch of jambalaya? I’m wavering between one or two tablespoons.
Thanks!
Kimberly @ The Daring Gourmet says
Hi James, you can compare the quantity of the ingredients in your recipes with my Jambalaya recipe. In my recipe, which serves 4, I use 2 tablespoons of this seasoning: https://www.daringgourmet.com/jambalaya/
Renee says
Thank you for such a great recipe! I used this to make creole rice, & also used it to coat catfish. Fantastic flavors, can’t wait to try it with salmon & chicken.
Kimberly @ The Daring Gourmet says
I’m so glad, Renee, thank you!
Jerome says
Best all around recipe that I go to for a kicker seasoning. Like I said before, in order to get real Creole, I needed to add celery salt, and now I’m experiencing with a little cardamom. Chipotle chili seasoning makes this mix my own famous blend.
Kimberly @ The Daring Gourmet says
Thank you so much, Jerome, and I’ll bet your custom tweaks are delicious!
Ginnie says
Thank you very much for the nice recipe. I live in Japan and can’t find creole seasoning so this was perfect. I happened to have some smoked paprika and I’m so glad I did!! I like it the way it is but reading the comments I think I’ll add a pinch of celery salt to my cooking process (not to your perfect seasoning) just to see what how that tastes. I’ve made my jambalaya using your creole seasoning and I love it!
Kimberly @ The Daring Gourmet says
Thank you so much, Ginnie, I appreciate the feedback and compliment!
Anonymous says
Great recipe have used it many times