Creole seasoning is a perfect homemade seasoning blend used in Creole cuisine like Creole gumbo or jambalaya. Creole and Cajun seasoning can be used loosely and interchangeably when making Louisiana food. Creole seasoning has more herbs in it, whereas Cajun seasoning primarily focuses on pepper (ground white, black and red).
Servings: 0.5 cup
- 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
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.
The recipe makes an approximately half cup of seasoning
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- 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.
Calories: 264kcal | Carbohydrates: 58g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 4698mg | Potassium: 1256mg | Fiber: 20g | Sugar: 5g | Vitamin A: 11483IU | Vitamin C: 13mg | Calcium: 420mg | Iron: 16mg