creole seasoning

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By Beth Pierce
from Old Monroe, MO

A quick and flavorful Creole Seasoning made with many spices that you may already have in your spice drawer. Enjoy it in gumbo, jambalaya, dirty rice, shrimp and grits, and more.

serves 12
prep time 5 Min
method No-Cook or Other

Ingredients For creole seasoning

  • 2 Tbsp
    paprika
  • 2 Tbsp
    garlic powder
  • 2 Tbsp
    onion powder
  • 1 1/2 stick
    dried basil
  • 1 Tbsp
    dried thyme
  • 1 Tbsp
    oregano
  • 1/2 Tbsp
    marjoram
  • 1-2 tsp
    ground cayenne pepper (adjust to taste)
  • 1 tsp
    kosher or sea salt
  • 1 tsp
    fresh ground black pepper

How To Make creole seasoning

  • 1
    Mix all the ingredients in a bowl or add them to a mason jar and shake to combine
  • 2
    Store in a mason jar or other air tight container and use when desired.
  • 3
    NOTES If you like it hot increase the ground cayenne pepper but do it a little at a time so you don’t over do it. Marjoram is one of my favorite spices. I use it in a lot in my recipes. Marjoram is less pungent, more mild, and sweeter with a woodsy citrus aroma. I included both because oregano is customary in Creole Seasoning. The fresher the spices and herbs are, the better the seasoning will be. Store in a dry place away from heat so next to the stove is not the best idea. This seasoning blend will last at least one year. But over time it will start to lose its potency and aroma especially in regard to the dried herbs. Use the seasoning in all your creole dishes and many of your Cajun dishes. Some would say they are not interchangeable but I respectfully disagree since any recipe can be modified to suit individual taste
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