Creole Seasoning Recipe

5 from 3 votes

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This Creole seasoning recipe makes a homemade spice blend that adds authentic NOLA flavor to Cajun dishes. It’s a great jambalaya seasoning!

homemade creole seasoning

Difference between Cajun and Creole

The people

Cajun is a word used to describe the French colonists who moved from the Acadia region of Canada down to Louisiana after the British conquest of Acadia in the 1700s. By the way, that area is presently New Brunswick, Prince Edward Island, and Nova Scotia.

Creole is a term used to describe the people who were born to these new settlers in French colonial Louisiana, especially New Orleans.

Difference in cuisine

When it comes to the difference between Cajun and Creole cuisine, there aren’t many differences. The terms are often used interchangeably, and sometimes it comes down to whether the recipe was created by a Cajun or a Creole descendant.

This being said, Creole cuisine tends to include more tomato-based dishes like jambalaya and shrimp etouffee. Cajun cuisine tends to be a bit spicier, but that’s not always the case.

Difference in seasonings

While there are slight differences between Cajun and Creole seasonings, they’re minimal. I use this Creole seasoning to add flavor to Cajun dishes all the time.

While both blends include spices like garlic and onion powder, plus spicy heat from red, black and white pepper, Creole seasoning also includes dried herbs.

overhead; cajun spice in glass bowl and on spoon

Creole seasoning recipe

There are 3 components in my spice blend.
Keep in mind that you can adjust this recipe to personalize your seasoning blend any way you’d like. Oftentimes, I’ll take a recipe like this and make it as written, try it out on my favorite dish, then tweak the ingredients to my liking.

  • Traditional spices – garlic powder, onion powder, and salt create the base for any good seasoning blend. When it’s going to be used to season authentic Creole or Cajun dishes, paprika and cayenne powder are always included as well.

    I don’t use much salt, because I like to keep it lower in sodium. Besides, it’s always best to use less than you think you’ll need. Just taste your food as you’re making it; you can always add more salt if the dish needs it.
  • Unique and bolder spices – these ingredients are where you can really personalize your blend. In my blend of Creole seasoning, bold flavor doesn’t just mean spiciness. In addition to cayenne powder and black pepper, I also include smoked paprika, celery salt and dry mustard.
  • Dried herbs – I include oregano and thyme in my homemade seasoning blend, but feel free to other herbs that you enjoy. Or, you could substitute lemon thyme for original thyme to add a bit of brightness.


This recipe makes a great substitute for Creole seasoning you’d buy from the store, but it’s much more versatile than that! Think about adding a bit onto any of the following for some authentic NOLA flavor:

The list could go on and on. Of course, I always use it as a jambalaya seasoning, and it’s in my recipe for New Orleans shrimp and grits, too.

spices for creole seasoning recipe

How to make Creole seasoning

To make your Creole seasoning, just add all the ingredients to a food processor or a coffee bean or spice grinder. Pulse several times to combine and you’re done!

If you don’t have a food processor, simply add everything to a bowl and whisk to combine. Simple!

Be sure to store the spice blend in an airtight container and keep it in a cool, dry location in your pantry. It should keep fresh for 6 to 8 months, and possibly longer. I can’t say exactly how long, because it depends on how fresh your spices are.

You can continue to use the Creole spice after that time, but it does lose flavor as time goes on. Also, humidity can cause the blend to clump. If that happens, you’ll want to make a fresh batch of the Creole seasoning recipe.

I have an entire section of this site devoted to homemade spice blends, but some of the popular favorites are Montreal Seasoning, homemade chili seasoning, lemon pepper, (it’s SO good on chicken, fish and veggies!), and my personal favorite blend… blackening seasoning. Enjoy!

creole seasoning in small spice jar and glass bowl

This post, first published on Kevin is Cooking Oct. 16, 2017, was updated with new content on Dec. 17, 2021.

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homemade creole seasoning

Homemade Creole Seasoning

5 from 3 votes
A easy to make Homemade Creole Seasoning that has less salt than any store bought version with ingredients you can pronounce!
Servings: 34 servings
Prep: 10 minutes
Total: 10 minutes



  • Add all the ingredients to a spice grinder or food processor and pulse several times to combine and store in an airtight container.


This recipe makes 34 servings (1 tsp).


Calories: 5kcal | Carbohydrates: 1g | Sodium: 411mg | Potassium: 26mg | Vitamin A: 275IU | Vitamin C: 0.5mg | Calcium: 6mg | Iron: 0.3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Spice Blend
Cuisine: Creole
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
overhead of creole seasoning with spoon and in a small bowl


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    Since eliminating carbs as much as possible, we’ve found some stupidly delicious combinations of things that were right in front of our face. A baked sweet potato with this sprinkled inside with some yogurt butter is pure bliss. Also use it as a rub on zucchini-turkey burgers. Thanks for sharing. Love it.

    1. No. This is my own spice blend, and have never heard of, or been called, Big Kevin. Hope you give it a try and enjoy it Carol-Leah.

  2. 5 stars
    This blend of creole goodness is so simple I don’t know why I have not thought of trying this sooner! Looking forward to trying this DIY recipe with some gumbo, soon!

  3. I don’t think many people are lucky enough to eat at fine creole restaurants. Otherwise, the’d never mistake the term for cajun. It’s like the difference between French food and French fries. (Don’t get me wong – I love French fries.) Thanks for the blend!