Creole seasoning is perfect homemade seasoning blend used in Creole cuisine like Creole gumbo or jambalaya. Creole and Cajun seasoning can be used loosely and interchangeable when making Louisiana food. Creole seasoning has more herbs in it, whereas Cajun seasoning primarily focuses on pepper (ground white, black and red).
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Creole vs Cajun seasoning – what’s the difference?
Though both seasonings have a similar flavor profiles, Creole seasoning has more herbs in it, whereas Cajun seasoning primarily focuses on pepper (ground white, black and red).
One of the most used spices in creole cuisine is creole seasoning. Mostly used in creole cuisine that is tomato-based dishes like gumbo or jambalaya whereas Cajun food does not (with exception of sauce piquant). Cajun seasoning is mostly used in dishes like blackened fish, chicken, or creamy pasta.
Creole and Cajun seasoning can be used loosely and interchangeable when making Louisiana food.
Many use Cajun or creole interchangeably as it’s mostly the same flavor profile.
Traditionally Cajun seasoning is made without any herbs. In my Cajun seasoning recipe, I did add oregano and thyme as I like the flavors. To make traditional Cajun food, make the seasoning without any herbs.
Notice there are many more herbs included in Creole seasoning? Yes, it’s high on herbs – that’s probably the main difference apart from where it’s used in cooking.
Ingredients needed
You’ll need-
- 4 teaspoons smoked paprika
- 4 teaspoons garlic granules
- 4 teaspoons onion powder
- 2 teaspoons cayenne pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon ground white pepper
- 1 teaspoon ground black pepper
- teaspoon salt (adjust to taste)
How to make Creole seasoning
Grab a measuring spoon and measure all the spices.
Combine all the measured spices in a bowl.
Note: if you like fine powder, blend the spice mix in a spice or coffee blender.
Store the spice in clean air tight jars. Store the spice in cool dry place.
It’ll stay good for 6 months to a year. But the spices tend to lose it’s flavors over time. For best flavors use the spice within 2 months.
How to use creole seasoning
Sometimes Cajun and Creole seasoning are used interchangeably in many Southern dishes. Creole seasoning is used in variety of dishes in Creole cuisine, like
- Gumbo
- Jambalaya
- Salads
- Burgers
- Shrimp boil
- As dry rub
- Grilled meat
- Stews and soups
Useful tips
- Store spice in airtight jars.
- Always store spice away from heat. It’s best to store in your pantry in a cool dry place.
- For optimal flavors use the spice within 2 months.
- Feel free to increase the amount of your favorite spice or herbs.
MORE RECIPES TO TRY
- All purpose seasoning salt
- Cajun seasoning
- Italian seasoning
- Pumpkin pie spice
- Chimichurri sauce
- Hot pepper honey
- Hot pepper jelly
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📋Creole Seasoning
Ingredients
- 4 teaspoons smoked paprika
- 4 teaspoons garlic granules
- 4 teaspoons onion powder
- 2 teaspoons cayenne pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon ground white pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt adjust to taste
Instructions
- Grab a measuring spoon and measure all the spices.
- Combine all the measured spices in a bowl.
- Note: if you like fine powder, blend the spice mix in a spice or coffee blender.
- Store the spice in clean air tight jars.
- Store the spice in cool dry place. It’ll stay good for 6 months to a year. But the spices with tend to loose it’s flavors over time.
- For best flavors use the spice within 2 months.
Notes
- Store spice in airtight jars.
- Always store spice away from heat. It’s best to store it in your pantry in a cool dry place.
- For optimal flavors use the spice within 2 months.
- Feel free to increase the amount of your favorite spice or herbs.
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