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Quick, easy, and made with simple spices, I use this Creole seasoning to make salad dressings, rub on pork, fish, chicken, and so much more.
The Best Creole Seasoning
Living in Louisiana, I'm no stranger to bold flavors. This Creole seasoning recipe came from my mother-in-law, who had it in a little note in her recipe box from her mother, who probably passed it down from her own mother. In other words, it's as authentic as it gets.
It has the perfect level of kick and some heat, but not overpowering. You can control whether you want salt, and it’s easy to adjust the level of spice (heat).
Creole vs. Cajun Seasoning
Creole seasoning is used mostly in and around New Orleans and was created with additional spices when the French resided in New Orleans. Cajun seasoning is used throughout much of Louisiana, and it's believed to have originated in rural areas, down in the bayou. While both are interchangeable in cooking, Cajun tends to be a bit spicier.
Ingredients
Paprika is the main spice that gives this seasoning its flavor profile. I’m also adding black pepper, salt (you can omit it), granulated garlic or garlic powder, cayenne pepper for a note of heat, smoked paprika (optional but recommended), granulated onion, and dried herbs: oregano, basil, and thyme. If you don't have these herbs, use Italian seasoning.
How to Make Authentic Creole Seasoning
Making authentic Creole seasoning is as easy as measuring out the herbs and spices and storing them in a spice jar for up to two months.
How to Use Homemade Creole Seasoning
Homemade Creole seasoning is the all-purpose seasoning for us southerners. If you need some inspiration, try including it in recipes such as chicken kabobs, gumbo, Creole tomato salad, sausage & pepper Creole Alfredo, chicken and sausage jambalaya, Cajun slaw, or rub it over a pork roast.
Laura’s Creole Seasoning Blend Cooking Notes & Subs
Cajun seasoning is a good substitute for Creole Seasoning if you don't want to make your own. That said, check out the recipe below before you go substituting. One solid note: if you don't have oregano, basil, and thyme, use Italian seasoning instead. For this recipe, you'll need a total of 6 tablespoons of Italian seasoning.
Paprika is often found labeled as paprika, Spanish paprika, and sweet paprika. This is different than smoked paprika. If you use ⅓ of a cup of smoked paprika, you’ll have a deep, smoky seasoning and quite different than the intended recipe. For this reason, there’s a single tablespoon of smoked paprika, which is recommended but can be omitted or swapped for spicy.
If you’re out of thyme, oregano, or basil; omit all 3 and substitute for 6 tablespoons Italian seasoning blend; while not exactly the same, it will do.
Simply omit the salt for salt-free seasoning.
For spicier heat, add an extra teaspoon of cayenne or swap the 1 tablespoon of smoked paprika with spicy paprika. This is not where you "double-up" since a little cayenne goes a long way.
To get the most flavor from your homemade Creole seasoning, use it within 2 months. If you wait any longer, the seasoning will taste a bit dull, and your meals won’t be quite as good. I always write the "made on" date on the lid of my jar each time I make a batch.
Creole Seasoning Blend
Ingredients
- ⅓ cup paprika
- 3 tablespoons dried oregano
- 2 tablespoons ground black pepper
- 2 tablespoons dried basil
- 2 tablespoons salt, omit for salt-free
- 1 ½ tablespoons granulated garlic or garlic powder
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked paprika, recommended
- 1 tablespoon granulated onion
- 1 tablespoon dried thyme
Instructions
- Combine all ingredients in a medium bowl and stir to combine. Store in an airtight container for up to two months.
PJ says
I made this seasoning, with a little less cayenne, but otherwise exactly.
I used it for a from-scratch red jambalaya and loved it and also my family and guests 🙂
Maddie says
Great recipe, a little runny but likely because I used frozen cauliflower rice. So yummy!
Laura Fuentes says
I’m glad you enjoyed the flavor of this creole seasoning, Maddie! Yes, the runny/wet is the cauliflower thawing out as it’s cooked. Next time, drain any excess water out first before adding the seasoning.