Homemade Creole Seasoning Recipe

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.

Course other/seasoning

Cuisine Creole/Cajun

Keyword how to make creole seasoning, what is creole seasoning, what is in creole seasoning

Prep Time 5

Servings servings

Calories 18kcal

Author Beth Pierce

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 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 airtight 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 overdo 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 tastes.

Nutrition