Homemade Creole Seasoning
Creole seasoning is an herbaceous spice blend with a hint of smoky heat that is essential to New Orleans cuisine. This easy recipe is made with herbs and spices you most likely already have on hand. It’s a flavorful seasoning mix that adds a little Louisiana to your favorite dishes!!
Store bought seasonings can be SO salty. Making your own homemade spice blends, like cajun seasoning or blackening seasoning, is the way to go if you want to control the salt and spice level. For this creole seasoning, add more or less cayenne pepper to suit your spice preference. Omit the salt completely for a salt free creole seasoning, or use less for a low sodium version.
What is Creole Seasoning?
Creole seasoning is a blend of herbs and spices that is commonly used in New Orleans cooking. It’s all about balance – just the right mix of savory flavors, herbs, and a little heat. It’s made with paprika, garlic powder, onion powder, cayenne, and a variety of dried herbs like thyme, oregano, and basil that create a seasoning blend that’s flavorful, but not overpowering. It originated in New Orleans, influenced by the city’s blend of French, Spanish, African, and Caribbean cuisines, which often include more refined dishes.
This versatile blend is a staple in Creole cooking and is used to enhance the flavor of dishes like gumbo, jambalaya, red beans and rice, and seafood. Whether you’re making a traditional Louisiana dish or looking to add a dash of bold flavor to roasted vegetables or grilled meats, Creole seasoning brings the vibrant taste of New Orleans to your kitchen.
What’s the Difference Between Cajun and Creole Seasoning?
Cajun and Creole seasoning are both iconic spice blends that reflect the diverse flavors of Louisiana, but they have distinct characteristics and uses. Unlike Cajun seasoning, which leans spicier and more robust, Creole seasoning has a balanced flavor with a stronger emphasis on herbs and a touch of heat. Since Cajun seasoning is more fiery and robust, it goes well with dishes and cooking methods that can handle the heat, like blackened chicken. Creole seasoning is milder and works well with fish, seafood, and tomato based dishes, like the classic dish shrimp creole.
It’s important to point out that commercially, the distinctions between cajun and creole seasoning have blended over time, and many store bought cajun seasonings are more creole and vice versa.
Ingredients & Substitutions
- Smoked Paprika – Adds a hit of smokiness. Substitute for regular paprika.
- Kosher salt – I now use Diamond Crystal Kosher salt to test my recipes. This salt has a larger flake and is much less salty than table salt making it easier to properly season your food.
- Onion and Garlic powder – The base of savory flavor in this spice mix.
- Cayenne Pepper – Add more or less to adjust to your spice preference, ½ teaspoon for mild and 2 teaspoons for spicy.
- Dried herbs – I use a mix of dried oregano, thyme, and basil. If you’re simplifying, dried oregano and thyme would be the most important.
See the recipe card below for the complete list of ingredients and measurements.
Lauren’s Tips
- If your powdered spices are clumpy, run them through a spice grinder or use a mortar and pestle to smooth them out before mixing.
- Adjust the heat. Use ½ teaspoon of cayenne pepper for mild and 2 teaspoons for spicy.
- Use the right salt! This recipe is written using kosher salt which has less saltiness per volume than table salt. If using table salt, use less or it will be way too salty.
- For a salt free version, omit the salt. To make a low sodium version, use a teaspoon of kosher salt.
How to Make It
It’s super simple to make your own creole seasoning. Measure out the ingredients and add them to a jar or bowl. Mix well until everything is combined evenly.
I like making my homemade spice blends in these spice jars. They also make great gifts!
Store in an airtight container in a dry dark place for up to a year, depending on the freshness of the spices you start with.
Equipment Needed
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Buy Now → When to Use Creole Seasoning
The mild heat and herbaceous flavor of creole seasoning lends itself well to more delicate dishes and flavor profiles. It goes great with seafood, especially white flaky fish, and tomato based dishes.
- Eggs: A pinch of Creole seasoning can elevate scrambled eggs, omelets, or breakfast casseroles.
- Tomato-Based Dishes: Creole seasoning shines in dishes like Shrimp Creole or Creole style jambalaya, where its herbal notes complement the acidity of tomatoes.
- Seafood: Use it to season shrimp, crab, or fish for a flavorful but not overpowering touch. It’s perfect for baked, grilled, or pan-seared seafood. (Save the cajun seasoning for blackened fish).
- Vegetables: Sprinkle it over roasted or sautéed vegetables like bell peppers, okra, or squash.
- Rice and Pasta: Add it to red beans and rice, jambalaya, or seafood pasta to create depth and complexity in your dishes.
Frequently Asked Questions
While cajun and creole seasoning are different, you can use them interchangeably in most recipes if you need a substitute.
Creole and cajun seasonings are similar, but not quite the same. Creole seasoning is milder and more herbaceous, while cajun seasoning is spicier and includes more peppers.
Old Bay is a Maryland-based seasoning blend with a distinct mix of celery salt, mustard, and bay leaf, while Creole seasoning has more herbs and spice, making it better suited for Louisiana-style cooking.
More New Orleans Recipes
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Authentic Creole Seasoning Recipe
Ingredients
- 1 tablespoon smoked paprika
- 1 tablespoon paprika
- 1 ½ tablespoon kosher salt*
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
Instructions
- MIX: Combine all seasonings together in an airtight container and shake until well combined. Store in a dry cool place.
- USE: Use to flavor seafood, vegetables, tomato based recipes, and all your favorite creole dishes.
Notes
- *This recipe was created using Diamond Crystal kosher salt. Kosher salt has a larger flake and is less salty per volume. If using another type of salt, especially table salt, you will need to use way less.
- Substitute smoked paprika for regular paprika.
- Substitute garlic powder for granulated garlic.
- Low Sodium version – Use less salt.
- Salt-free creole seasoning – Omit the salt.
- Store in a dry dark place for up to a year, depending on the freshness of your spices.
Equipment
Nutrition
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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