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Creole Seasoning — a splendid blend of herbs and smoked spices used in Creole dishes like gumbo, red beans and rice, and jambalaya.
What is creole cuisine?
Creole cuisine is a blend of the different cultures of Louisiana including African, Spanish, French, Caribbean, and Native American to name a few. The cuisine merges flavors and cooking methods from these various cultures in dishes like:
Creole seasoning vs Cajun seasoning
Although creole and cajun food derive from the same region and function similarly, creole spice focuses more on herbs whereas cajun spice hones in on peppers. Cajun spice blend is usually spicier than creole seasoning although creole seasoning can be spicy if desired.
As previously mentioned, creole seasoning uses herbs like thyme, marjoram, and parsley. I’m using Italian seasoning in place of individual herbs as a shortcut. Italian seasoning has a blend of dried herbs commonly found in creole seasoning.
My most favored method for making spice blends is to process the ingredients in a grinder of some sort. Whether you use a mortar and pestle or a small blender like a Nutribullet (affil link), the process is the same. Place all of the seasoning ingredients into the machine and pulse until fine.
How to use and store
This recipe makes approximately 15 teaspoons of creole seasoning. It’s can be used in the amount prescribed in any recipe. Store in an airtight jar with lid (affil link) in the pantry with other spices.
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- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp celery salt
- 2 tsp Italian seasoning
- 1 tsp thyme
- 1/2 tsp mustard powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne
- Place all of the creole seasoning spice ingredients into a spice grinder and pulse until fine. Otherwise, mix the spices together in a jar and use it as is.