This homemade New Orleans style Creole Seasoning is bursting with flavor from paprika, garlic powder, onion powder, basil, thyme, oregano, marjoram, and cayenne pepper. This flavorful spice and herb blend will take all your Creole and Cajun recipes over the top without all the added sodium from the commercial brands. For added bold flavor sprinkle it in soups, stews, eggs, and veggies.
What is Creole Seasoning used for?
It is generally used as a spice blend in Louisiana style cooking and creole cuisine but the possibilities are endless.
- gumbo
- jambalaya
- dirty rice
- omelets
- shrimp and grits
- pasta
- potato salad
- French fries
- popcorn shrimp
- fried fish
- chicken
- seafood
- crawfish
- steak
How to make Creole Seasoning
Simply mix all the spices and herbs in a bowl or add them to a mason jar and shake to combine. Then store in a mason jar or other air tight container and use when desired.
Recipes notes and helpful tips
- If you like it hot increase the ground cayenne pepper but do it a little at a time so you don’t over do it.
- Marjoram is one of my favorite spices. I use it in a lot in my recipes. Marjoram is less pungent, more mild, and sweeter with a woodsy citrus aroma. I included both because oregano is customary in Creole Seasoning.
- The fresher the spices and herbs are, the better the seasoning will be.
- Store in an airtight container in a dry place away from heat so next to the stove is not the best idea.
- This seasoning blend will last at least one year. But over time it will start to lose its potency and aroma especially in regard to the dried herbs.
- Use the seasoning in all your creole dishes and many of your Cajun dishes. Some would say they are not interchangeable but I respectfully disagree since any recipe can be modified to suit individual taste.
What is the difference between Creole and Cajun Seasoning?
Although most times these seasoning blends are used interchangeably usually Cajun Seasoning is simply garlic powder, onion powder, black pepper, salt, and cayenne pepper. You can use the same recipe as below for Cajun Seasoning omitting the other spices.
Recipes to use this seasoning in
Creole Homemade Seasoning Blend
A quick and flavorful Creole Seasoning made with many spices that you may already have in your spice drawer. Enjoy it in gumbo, jambalaya, dirty rice, shrimp and grits, and more.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 12 servings 1x
- Category: other/seasoning
- Method: bowl and spoon
- Cuisine: Creole/Cajun
Ingredients
- 3 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoon onion powder
- 1 ½ tablespoons dried basil
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- ½ tablespoon dried marjoram
- 1–2 teaspoons ground cayenne pepper (adjust to taste)
- 1 teaspoon kosher or sea salt
- 1 teaspoon fresh ground black pepper
Instructions
- Mix all the ingredients in a bowl or add them to a mason jar and shake to combine.
- Store in a mason jar or other air tight container and use when desired.
Notes
- If you like it hot increase the ground cayenne pepper but do it a little at a time so you don’t over do it.
- Marjoram is one of my favorite spices. I use it in a lot in my recipes. Marjoram is less pungent, more mild, and sweeter with a woodsy citrus aroma. I included both because oregano is customary in Creole Seasoning.
- The fresher the spices and herbs are, the better the seasoning will be.
- Store in a dry place away from heat so next to the stove is not the best idea.
- This seasoning blend will last at least one year. But over time it will start to lose its potency and aroma especially in regard to the dried herbs.
- Use the seasoning in all your creole dishes and many of your Cajun dishes. Some would say they are not interchangeable but I respectfully disagree since any recipe can be modified to suit individual taste.
Keywords: what is creole seasoning, what is in creole seasoning, how to make creole seasoning
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