Whether you call it Cajun or Creole, this spicy seasoning mix has a “booyah!” kick. Use Cajun and Creole seasoning to boost the flavor quotient of everything from soups, stews, rice and beans to fish, chicken and gumbo. Commercial varieties of this blend of herbs and spices are available, but they are often mostly salt. It’s easy and cheaper to make your own.
Cajun and Creole Seasoning
Course: Spice BlendsCuisine: United States, Cajun-Creole4
servingsWhether you call it Cajun or Creole, this spicy seasoning mix has a “booyah!” kick. Use it to boost the flavor of everything from soups, stews, rice and beans to fish, chicken and gumbo.
Ingredients
Kosher or sea salt — 2 tablespoons
Paprika — 2 tablespoons
Thyme — 1 tablespoon
Basil — 1 tablespoon
Garlic powder — 2 teaspoons
Onion powder — 2 teaspoons
Black pepper — 2 teaspoons
White pepper — 2 teaspoons
Cayenne pepper — 1 teaspoon
Directions
- Mix the salt, herbs and spices together and store in a sealed jar in a cool, dark place. Cajun seasoning will keep its flavor for up to 6 months.
Cajun and Creole Seasoning Notes and Variations
- Creole Seasoning: The main difference between Cajun and Creole seasoning is that Creole city folks add oregano to the blend, a legacy of Italian immigrants to New Orleans. Add 1 tablespoon of dried oregano to the recipe above.
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