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
KK Young says
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!
Jerome says
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.
Julie says
So easy – it’s perfect!
Charlotte says
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!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Charlotte, thank you!
Jerome says
Is something missing? What about celery salt? Not too much, it can be overpowering.
Karen Bernard says
Thank you so much this is a great recipe. Especially love the edition of smoked paprika. Your recipe added a real depth of flavor.
Kimberly @ The Daring Gourmet says
Thank you, Karen, I’m so glad you enjoyed it!
Ron says
Made this at the fire station last night.
It was a huge hit. Thank you
Kimberly @ The Daring Gourmet says
That’s awesome, Ron, thanks so much for the feedback!
Jen says
Such a smart idea to make your own. Love having this readily available on hand to use.
Betsy says
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!
Lori says
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!
Kenny Schrader says
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.
Sara says
I made this without the cayenne (we can’t do spicy here!), and it was awesome! Made for a super flavorful jambalaya!
Kimberly @ The Daring Gourmet says
Awesome, Sara, thank you!
Anonymous says
Is it necessary to grind the spices or is combining them adequate?
Kimberly @ The Daring Gourmet says
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.
foodfaithandfinds says
This was very nice. Thanks for sharing!
Kimberly @ The Daring Gourmet says
Thank you, so glad you enjoyed it!