Creole Seasoning Blend Recipe

Name: Creole Seasoning Blend
Prep time: 5 min
Total time: 5 min
Yield: 20
Ingredients: 5 tablespoons paprika; 3 tablespoons salt; 2 tablespoons onion powder; 2 tablespoons garlic powder; 2 tablespoons dried oregano; 2 tablespoons dried basil; 1 tablespoon dried thyme; 1 tablespoon black pepper; 1 tablespoon white pepper; 1 tablespoon cayenne pepper

Ingredients

5 tablespoons paprika
3 tablespoons salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper

Directions

Gather all the ingredients.
In a large mixing bowl, combine paprika, salt, onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, and cayenne pepper.
Mix thoroughly until the ingredients are well combined.
Transfer the mixture into an airtight for storage.

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value
Calories	16
Total Fat	0g	1%
Saturated Fat	0g	1%
Sodium	1048mg	46%
Total Carbohydrate	3g	1%
Dietary Fiber	2g	5%
Total Sugars	1g
Protein	1g	1%
Vitamin C	2mg	3%
Calcium	30mg	2%
Iron	1mg	7%
Potassium	90mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Creole Seasoning Blend Recipe

Creole Seasoning Blend

This Creole seasoning blend is a zesty, flavorful mix of spices that brings the distinctive taste of Louisiana cuisine to any dish. The seasoning incorporates a combination of paprika, garlic powder, onion powder, cayenne, oregano, thyme, basil, and pepper, making it a versatile blend for meats, seafood, soups, and stews. Heres a deeper dive into the history, regional variations, and interesting facts about this beloved spice mix.

History and Origin

Creole seasoning traces its roots back to the Creole people of Louisiana, a unique cultural group descended from French, African, Spanish, and Native American influences. Creole cuisine is often referred to as "city food," originating in New Orleans, and blends various culinary traditions from the colonial era. The seasoning itself reflects the regions diverse agricultural output, incorporating ingredients that were readily available in the area like paprika, thyme, and cayenne pepper. Originally used to enhance the flavors of seafood and meat dishes like gumbo and jambalaya, this seasoning became a cornerstone of Creole cooking.

Regional Characteristics

Creole seasoning is often associated with New Orleans, the cultural and culinary heart of Louisiana. While Cajun and Creole cuisines are sometimes confused, the two have distinct characteristics. Cajun seasoning, for example, tends to be spicier and uses fewer herbs, while Creole seasoning incorporates more varied herbs like basil, oregano, and thyme, offering a more aromatic and complex flavor profile. The blend can vary slightly depending on the chef or region, but it remains a staple in Creole and Cajun kitchens.

Difference from Similar Dishes

Creole seasoning is often compared to Cajun seasoning, but the two are not identical. While both blends feature paprika and cayenne pepper, Cajun seasoning typically has a stronger emphasis on heat and fewer herbs. Additionally, Creole seasoning often includes salt, oregano, and thyme, making it more herbaceous. Creole cooking, known for its rich, layered flavors, benefits from the aromatic qualities of these additional ingredients, making it a bit milder and more complex than its Cajun counterpart.

Where It's Usually Served

Creole seasoning is commonly used in the preparation of dishes like jambalaya, gumbo, crawfish touffe, and shrimp creole. It pairs wonderfully with fish, chicken, pork, and even vegetables, giving each dish a distinctive southern flair. You'll often find this seasoning used in Louisiana restaurants, particularly in New Orleans, where it's applied liberally to various dishes, from soups and stews to grilled meats and seafood.

Interesting Facts

Creole seasoning blends are often homemade in Louisiana households, passed down through generations. Each family may have its unique twist on the recipe, adding a personal touch.
The seasoning was originally designed to make bland or plain ingredients come to life, particularly in the early days when spices were expensive and hard to come by.
Many chefs recommend making your own Creole seasoning at home, as it is easy to adjust the salt content and spice levels to your preference, making it a healthier option than store-bought varieties.
The use of cayenne pepper and paprika is significant in Creole seasoning due to Louisianas historical connection to the pepper trade and the spice's ability to bring a punch of heat without overwhelming the dish.
Creole seasoning is not just for Southern cookingit can be used to season roasted vegetables, popcorn, or even scrambled eggs for an unexpected burst of flavor.

Conclusion

Creole seasoning is an essential part of Louisiana's culinary identity, offering a vibrant blend of spices that can transform any dish. Whether you're making a traditional gumbo or simply spicing up your everyday meals, this seasoning blend is a versatile tool in the kitchen. Its history and regional variations reflect the multicultural roots of Creole cuisine, and it continues to be a beloved flavor profile in kitchens around the world.

FAQ about Creole Seasoning Blend Recipe

Store the Creole Seasoning Blend in an airtight container in a cool, dark, and dry place, such as a pantry or spice cabinet. Avoid direct sunlight or moisture to preserve its flavor and aroma.

When properly stored, homemade Creole seasoning can last up to 6 months while maintaining its best flavor. Over time, the potency of the dried herbs and spices may decrease, so consider refreshing the mix after that period.

Yes. You can reduce or omit the salt entirely to make a low-sodium or salt-free version. This allows you to control the salt level when seasoning individual dishes.

Yes, smoked paprika can be substituted for regular paprika to add a smoky depth of flavor. This variation works particularly well for grilled meats or barbecue-style dishes.

This blend has a moderate level of heat due to cayenne pepper and black pepper. You can adjust the spiciness by reducing or omitting the cayenne pepper to suit your taste preferences.

Yes. Using a coffee grinder or spice grinder to blend the ingredients into a fine powder helps achieve a smoother texture and ensures even seasoning in dishes.

Absolutely. The recipe scales easily, but ensure you store the extra seasoning in multiple small airtight containers to reduce air exposure and maintain freshness.

Creole seasoning is extremely versatile. It enhances the flavor of meats, seafood, vegetables, rice dishes, soups, stews, and even roasted potatoes or popcorn for a spicy twist.

Yes. It works well as a dry rub for chicken, pork, beef, and seafood. For best results, apply it evenly to the surface of the meat and let it rest for 15–30 minutes before cooking.

Clumping can occur if moisture gets into the container. To prevent this, add a few grains of uncooked rice or a food-safe desiccant packet to absorb excess humidity.

Yes. For a kid-friendly or low-sodium option, reduce or omit the cayenne and black pepper, and use less or no salt. The flavor will still be rich and aromatic without the heat.

Grinding the herbs releases more aromatic oils and creates a more uniform blend, but it can also shorten shelf life slightly. Store finely ground seasoning in an airtight jar and use within 3–4 months for best flavor.

It’s best to use dried herbs for this recipe since they have a longer shelf life and mix evenly. Fresh herbs would introduce moisture, leading to spoilage and clumping.

Creole seasoning tends to have more emphasis on herbs such as oregano, basil, and thyme, while Cajun seasoning usually has a stronger focus on heat and smoky spices. This blend leans toward the herbal Creole style.

Comments

Johanna WISHES she were a

10/06/2025 01:52:54 PM

I've made this as elementary school teacher gifts for the past two years, and the teachers love it. I omit the cayenne and halve the amount of black pepper, then call it "Kid Friendly Creole Seasoning." I keep a batch of this in my cabinet and use it in many things: steak on the grill, baked chicken, in soups and stews, while cooking ground turkey or ground beef; anytime a little kick is needed. I even used it on my Thanksgiving turkey. Thanks for the recipe! Even my picky 6-yr old and 8-yr old kids eat this. Note: to reduce the salt, use Kosher salt; gives it a nice texture without as much salty taste.

Brian

05/02/2021 04:19:09 PM

I used smoked paprika in this recipe, and kosher salt... I powdered the kosher salt in a coffee/spice grinder so that it could be more evenly distributed throughout the blend... It is a fantastic recipe... I just now made it, so other than a taste in my hand and dipping a tater tot into it, I haven't yet used it... I quadrupled the recipe off the hop and glad I did as I'll use a lot of this.

alan_marks59

03/09/2019 11:19:07 PM

This was pretty good. It is very similar to other spice fomulas I've made (emerel's, paul prudomme...) One suggestion, once everything is mixed whirl it in a coffee grinder or food processor to evenly blend it together. Another idea, when using this, season in layers, a little when you sweat the vegetables, a little more when adding other ingedients, a little more when adding liquids, and so on.

Cameron Tucker

11/23/2016 12:21:07 AM

I made this for a roast turkey I did for my co-workers. I did a 1:1 ratio on all of the ingredients except for salt and paprika. I left the salt out because I was brining the turkey and it would have been too salty with extra salt. The paprika I did 5:1. I wanted the flavor to be able to permiate deep into the meat so, I put all of the ingredients into my blendtec blender and turned it into a fine powder. The turkey turned out perfect and all of my co-workers raved about it. There was nothing left of the turkey! Because it's now a powder I may need to add some to keep it from clumping.

Chey1

01/27/2019 05:55:00 PM

This is pretty tasty. I love making my own seasonings and a Creole/Cajun seasoning base was missing from my spice cabinet. Made as written- except had to decrease the cayenne by 1/2 to be all household member friendly. : ) I used smoked paprika (all I have) which gives the mix a nice smoky flavor. Used it in my gumbo recipe and will definitely use it as a meat rub adding a little brown sugar and cumin for that. Thanks for posting this.

Iwnbb

04/14/2018 12:28:25 AM

THANK YOU! I am allergic to black pepper, of all things, so pre-made spice mixes are impossible to use. I've tried several different creole spice recipes that just never taste quite right... with yours I substituted toasted white pepper for the black and wah-lah... PERFECT on my crawfish! (and chicken, and rice, and...)

Allrecipesfan

01/14/2025 09:39:42 PM

13/01/2025 Made this to use in Jambalaya blended in food processor to combine, very good and makes a jar full. 😉

passion8chef

05/15/2020 06:30:19 AM

Although I was afraid this recipe would be too spicy for my taste, I like to follow the recipe as close to the original version the first time around. This recipe did not disappoint! The only change I made was to reduce the salt to 1 Tablespoon instead of 3 Tbsp. I used a tsp in the Cajun Shrimp Soup recipe from this site & I look forward to using the rest in other dishes.

Heather Mikaelian-Howard

07/06/2017 01:30:25 PM

For the first time I made Jambalaya without a mix. I I divided this recipe by half and added it to beef stock. Then added 6 cups of water along with 4 packets of chicken stock. I waited until I had it all at a full boil before adding the rice (2c) brought that down to a low simmer, covered and let cook 20 minutes. I didn't have cayenne pepper or white pepper so I kept the full amount of black pepper. I added some sliced precooked sausages. My son says it's the best Jambalaya I ve ever made.

Christina

09/24/2020 04:36:48 PM

It is on my spice shelf and is used quite often. I do sometime add Arroyo chilies for added spice. (I dry and use my blender to grind them). We love spicy foods here. Just on regular pork chops and steaks this Creole Seasoning is great. I'm trying it on pasta salad now and love it there too. I definitely love this and it's so easy to make.

CRAZY4SUSHI

02/19/2025 10:36:22 PM

I did half recipe so it would fit in a spice bottle. Made it salt free so I could vary the salt depending on it’s use

Katia Pezzali

05/26/2025 09:22:10 PM

Love it

CRAZY4SUSHI

02/19/2025 10:36:22 PM

I did half recipe so it would fit in a spice bottle. Made it salt free so I could vary the salt depending on it’s use

Thomas Robinson

02/15/2025 06:12:26 AM

My usual blend but without the cumin. It’s very similar to the late Chef Paul Prudhomme recipe.

Kenneth Martinez

09/01/2024 01:22:42 PM

The flavor is unreal.

Frank Perez

04/23/2024 02:44:18 PM

Lowkey the easiest way to feel like a chef.

NobleYolk1474

04/16/2024 03:10:04 PM

Love this so much, better than store bought. I reduced salt to two table spoons. on shrimp this is so good.

Cindi Rudd

03/27/2024 11:06:20 PM

I put this sh*t on everything! Too bad another Advertiser has already used that, because this stuff is awesome!

Edward Rusztowicz

12/03/2023 04:29:38 AM

Its the old two step dude. Laissez Le Bon Ton Roulet. It's authentic as you can get.

BraveBun1674

11/01/2023 12:19:02 AM

Look

Creole Seasoning Blend Recipe

Ingredients

Directions

Nutrition Facts (per serving)

History and Origin

Regional Characteristics

Difference from Similar Dishes

Where It's Usually Served