This Creole seasoning is a blend of intense spices, it is smoky, a little spicy and fragrant, adding a great flavour to poultry, meat, fish and vegetable dishes.
Homemade Creole seasoning has fresher flavours than store bought, plus making your own means you can adjust the flavour profile or heat according to your taste.
It is a great seasoning to prepare ahead and keep in a sealed container for quick tasty meals or as a garnish to amplify the flavour of a dish.
This recipe for Creole seasoning doesn’t include salt as we find it is often more convenient to add it separately.
Making a spice mix that is salt-free is not only helpful for those with dietary restrictions but also so this seasoning can be added to other dishes.
For more easy flavour boosters try our chicken dry rub, this easy recipe for gremolata, a tangy green chutney, Turkish red pepper paste or this wonderful Ethiopian butter.
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About the ingredients
These are the 10 ingredients you will need; spices and herbs you probably already have in your pantry.
Using dried ingredients, including the onion and garlic powders, is convenient as they can be stored safely for up to a year.
Tip: The fresher the ingredients are the better the flavour will be.
- onion powder – if you don’t have any, grind dried onions into a powder or small granules
- garlic powder
- paprika – hot or sweet Hungarian paprika
- smoked paprika – hot or sweet Spanish paprika
- cayenne pepper
- dried oregano
- dried thyme
- dried parsley
- dried basil
See recipe card for quantities.
Top tip
Blend ingredients together for a finer consistency to make compound butter or if using as a garnish e.g on popcorn.
Your questions answered
Creole cuisine comes from Louisiana where French, Spanish and Caribbean settlers formed their own unique fusion cuisine over the years. Dishes are complex and rich in flavour ranging from seafood, meats and vegetables, flavoured with paprika, onion, garlic and herbs such as oregano, thyme, basil and parsley.
Cajun seasoning is spicier and uses onion and garlic powder with a combination of red, black and white peppers, whereas Creole also uses paprika, onion and garlic powder but includes dried herbs such as oregano, basil, parsley and thyme.
As this Creole seasoning does not contain salt you can use as much as you like according to the level of heat required. We suggest using 2 tablespoons for 4 x 6 oz. burgers or as a rub for a whole chicken and add salt separately.
It goes well with
Creole seasoning can be used as a garnish or cooked with these dishes:
- steaks/burgers
- grilled/roasted meats, poultry and seafood
- grilled/roasted vegetables
- stews
- soups
- eggs
- beans
- potato salad
- french fries
- popcorn
- compound butter
- gumbo
- jambalaya
- Creole rice
Storing
Transfer the seasoning to a sealed container and keep in a cool dry place. Use within 12 months for best flavour.
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Recipe
Creole Seasoning
Ingredients
- dried oregano 1 tablespoon
- dried basil 1 tablespoon
- dried parsley 1 tablespoon
- paprika - Hungarian hot or mild 2½ teaspoons
- onion powder 2 teaspoons
- smoked paprika - Spanish hot or sweet 2 teaspoons
- dried thyme 2 teaspoons
- garlic powder 1½ teaspoons
- cayenne pepper 1½ teaspoons
- black pepper - freshly ground 1½ teaspoons
Instructions
- Add 2 teaspoons onion powder, 1½ teaspoons garlic powder, 2½ teaspoons paprika, 2 teaspoons smoked paprika, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1 tablespoon dried parsley, 2 teaspoons dried thyme, 1½ teaspoons black pepper and 1½ teaspoons cayenne pepper to a medium mixing bowl and mix well. (For a finer texture, grind the ingredients together in a coffee or spice grinder.)
- Transfer to a sealed container and keep in a cool dry place. Use within 12 months for best flavour.
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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