Cajun and Creole Seasoning
(American Louisiana herb and spice blend)
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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.
Makes about 1/2 cup
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
Method
- 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 Seasoning 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.
