Creole Seasoning Recipe
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This homemade Creole Seasoning recipe tastes WAY better than store-bought, is super quick to make, and contains zero preservatives, additives, or fillers. Deliciously versatile, it is a fabulous all-purpose seasoning. Keep it at the dinner table to use to season just about anything that needs a boost in FLAVOR!
Creole Seasoning vs. Cajun Seasoning
A question I’m often asked is what is the difference between Creole seasoning and Cajun seasoning? I’ve spoken to both home cooks and restaurant chefs in New Orleans and I’ve learned that while there is some overlap, there are distinct differences:
- 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.
However, 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.
Why Make Your Own?
Absolutely nothing beats homemade spice blends! Whether you’re making your own Curry Powder, Garam Masala, Old Bay Seasoning, or Greek Seasoning, store-bought simply can’t compare with the freshness, vibrancy and incredible potency of homemade. You have full control over what goes in it (and what stays out), you have the freedom to customize it to your preferences (less or no salt, more or less heat, ingredients swaps), and it’s so much fresher and more flavorful (the stuff in the store was sitting in a warehouse for who knows how long before it was shipped to the store where it has been sitting on the shelf for who knows how long). This Creole Seasoning recipe is one of my favorites and 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 Recipe Ingredients
This blend is packed with flavors that will enhance every dish you add it to. To make this homemade Creole seasoning you will need the following:
- Aromatics: Garlic powder and onion powder contribute earthy umami flavor notes and subtle sweetness.
- Peppers: Sweet paprika powder and cayenne pepper add color and contrasting sweetness and heat. Smoked paprika adds that wonderful smoky element.
- Herbs: Thyme, oregano, basil, rosemary, and bay leaf are classic additions that provide balancing and contrasting earthy, savory, minty, and woodsy flavor notes.
- Salt and Pepper: I use and recommend either kosher salt or sea salt.
Creole Seasoning Recipe
Quick and easy to make, simply put all of the ingredients in a spice or coffee grinder or place them in a blender.
Pulse or blend until you get a smooth powder. While some recipes leave it as a loose blend, I prefer to grind it to a powder for a couple of reasons: 1) you’re guaranteed a uniform mixture (with loose blends the herbs and ground spices separate) and 2) it adheres to the food better.
Store your homemade Creole seasoning in an airtight jar in a dark, cool place.
It will keep for several months but I like to use it within a couple of months for optimal flavor.
Ways to Use It
This is such a versatile seasoning blend that it’s destined to hold a regular spot in your spice cabinet or on your dining table. Here are just a few delicious ways you can use it:
- Gumbo
- Jambalaya
- Shrimp and Grits
- Fish Cakes and crab cakes
- Shrimp, crawfish or crab boil
- Seasoned rice
- Soups & Stews
- Burgers
- Fried and scrambled eggs
- Pasta Salad and Potato Salad for a Creole/Cajun flavor twist
- Sprinkled on Cajun Fries, Sweet Potato Fries and Baked Potato Wedges
- Popcorn
- Dry rub or marinade for grilled meats, poultry and seafood
- Steamed and roasted vegetables (e.g., Grilled Eggplant)
- Whisked into your vinaigrette for a zesty dressing
For more homemade seasoning recipes from around the world try my:
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Creole Seasoning Recipe
Equipment
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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Great recipe have used it many times
This recipe sounds amazing! Has anyone made in the crockpot? I’m guessing everything in except the shrimp, cook on low for 7 hours – increase to high and stir shrimp in and cook for 15 more minutes? Thoughts? Thanks!
I kicked up the creole seasoning recipe with some Chipotle seasoning for marinade and I have to add celery salt to make it genuinely Creole.
So easy – it’s perfect!
I’m a Texan and we love Gumbo and Jambalaya and your recipe was amazing I made the spices just as you have instructed and wow everyone just loved it so I am making another batch as I write this. Thank you so much for sharing your wonderful recipes and love the stories too!
I’m so happy to hear that, Charlotte, thank you!
Is something missing? What about celery salt? Not too much, it can be overpowering.
Thank you so much this is a great recipe. Especially love the edition of smoked paprika. Your recipe added a real depth of flavor.
Thank you, Karen, I’m so glad you enjoyed it!
Made this at the fire station last night.
It was a huge hit. Thank you
That’s awesome, Ron, thanks so much for the feedback!
Such a smart idea to make your own. Love having this readily available on hand to use.
This is so great! I love having homemade spice mixes because I can adjust the seasonings as needed for our tastes. And it’s so much easier to make than people think. Definitely a money saver!
So easy to make at home, and so much better than buying a giant bottle of it when you prob won’t use it all!
I added 2 tbs of fennel seed (grind to power first) to this recipe as a “MY WAY SEASONING MIX”
You may want to give it a try.
I made this without the cayenne (we can’t do spicy here!), and it was awesome! Made for a super flavorful jambalaya!
Awesome, Sara, thank you!
Is it necessary to grind the spices or is combining them adequate?
If you’re simply adding the entire batch to a dish then no, it’s not necessary to grind them. But if you’re going to be using the seasoning in smaller portions (like shaking it on things or adding just a bit of it to things), then grinding it is a good idea because the ingredients have different weights and consistencies and some will tend to float to the bottom or top so when you use it for sprinkling on things you won’t get an even mixture.
This was very nice. Thanks for sharing!
Thank you, so glad you enjoyed it!