This Creole Seasoning Spice Blend is made with most items already in your spice cabinet. Without the loaded salt that comes with pre-packaged spice blends, this homemade version is perfect on Southern dishes needing a little authentic flavor.
Ever wonder what the difference between Creole and Cajun is? Well I did and after reading up on the terms it all boils down to this.
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 (know today as present-day New Brunswick, Prince Edward Island and Nova Scotia) in the 1700s.
MY LATEST VIDEOSCreole is a term used to describe the people who were born to these new settlers in French colonial Louisiana, especially New Orleans.
Add all the ingredients to a food processor and pulse several times to combine and store in an airtight container.
For other spice blends try my Copycat Montreal Seasoning Blend, or my Copycat Emeril’s Blackened Meat Seasoning. This is perfect used in my Creole Shrimp and Grits, too. Enjoy!
- 2 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp kosher salt
- 1 tbsp celery salt
- 1 tbsp black pepper
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp thyme
- 1 tsp dry mustard
Add all the ingredients to a food processor and pulse several times to combine and store in an airtight container.
This recipe makes 34 servings (1 tsp).
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!
Nice, then my job is done. Thanks Jeff, appreciate it. 🙂