Of all the spice blends my Homemade Creole Seasoning Recipe has to be my favorite. Filled with all those delicious and spicy flavors it really does enhance all dishes perfectly! You literally use it until you feel that there is enough salt and all the other spices fall into line as they should.
Creole seasoning (or Creole Spice Mix) is great on anything, but especially good on pork, chicken and seafood.
See my Pastalaya recipe, you can be guaranteed I have used my Creole Seasoning for this dish too! Did you know that Creole Seasoning is very similar to a Cajun seasoning blend?
Jump to:
- Groceries needed: Ingredients
- Recipe walkthrough: Instructions
- Creole vs. Cajun Seasoning
- Why Make Creole Seasoning At Home
- Recipe variations and substitute ideas
- Recipes I Use This Creole Seasoning In
- Necessary gear: Equipment
- Storage ideas
- Mel's kitchen notes
- More seasoning recipes I think you'll love
- Frequently asked questions: FAQ's
- Homemade Creole Seasoning
- 💬 Comments
Groceries needed: Ingredients
- Salt - any kind really, regular table salt, kosher, sea salt.
- Black Pepper - I'd recommend you grind this right as you're making this spice blend.
- Chili Powder - any brand is fine, use your favorite.
- Garlic Powder
- Onion Powder
- Dehydrated Garlic
- Thyme - dried
- Cayenne Pepper
- Paprika
- Parsley - dried
- Cornstarch - this is used as an anti-caking agent so the spice blend doesn't clump together.
All these ingredients are what you will find in your local grocery store.
See recipe card below for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
If you don't have a small whisk like my cute little thing (and I have no idea where it came from, lol) then using a fork is perfectly fine, it will work just as well. You could always shake it up well in the airtight jar too.
Creole vs. Cajun Seasoning
Cajun seasoning is very similar and has the same flavor profile. Sometimes Cajun seasoning can have a little more heat to it.
What makes the Creole flavor in this New Orleans seasoning is the rich savory, herby taste it gives to food. Full of spices like paprika, cayenne and thyme - it can be used on so many different things.
Hint: use a salt shaker and sprinkle over your food like you would salt. It's delicious.
Why Make Creole Seasoning At Home
- When you make any seasoning blend at home it is always much better. You're able to control the quality of the ingredients - you never know sometimes how long those spice mixes at the store have been on the shelf!
- It's totally customizable to how you like it. If you like your seasoning to have more kick - add more cayenne pepper, etc.
Recipe variations and substitute ideas
- Salt- I use regular table salt, but feel free to use sea salt, kosher salt or even that fancy pink salt will be fine.
- Cornstarch - this is used as an anti-caking agent. It's a lot cleaner than some of the stuff they use in some of these mainstream manufacturers. You can use rice hulls instead. You could add a few grains of rice to the salt shake if you need, they're good substitutes.
- Dehydrated Garlic - this adds a whole other dimension than just garlic powder. The two taste differently and it's best you use both. Dehydrated garlic just basically means dried out.
- White Pepper - Some people like to add white pepper to for a different flavor.
- Garlic Powder - If you can't find dehydrated garlic, feel free to use two tablespoons garlic powder.
- Italian Seasoning - Instead of using thyme and parsley you could add two tablespoons of Italian seasoning.
Recipes I Use This Creole Seasoning In
- Seafood Gumbo
- Crawfish Etouffee
- Stuffed Crab
- Fried Crab Claws
- Chicken and Sausage Gumbo
- Pastalaya
- Crock Pot Pinto Beans
- Boudin Balls
- Homemade Boudin Sausage
- Dutch Oven Jambalaya (it makes the best Jambalaya seasoning)
Necessary gear: Equipment
If you need to grind any of the ingredients a mortar and pestle is best. You'll need a small mixing bowl and a small whisk - as well as some kind of airtight container. I have a couple of affiliate links in the recipe card below to help you out.
Storage ideas
Spice blends typically have a shelf life of about 5 years, but once opened the reduces it greatly. It's best to use this creole seasoning within 3 months of putting it into the mason jar in a cool place like your spice cabinet.
Mel's kitchen notes
For maximum flavor make sure to use the most fresh spices you can! If you're anything like me you have a bunch of bottles of seasoning in your collection that have seen better days (or years) and need to be thrown out. Only use the freshest of herbs and spices for best results.
More seasoning recipes I think you'll love
Frequently asked questions: FAQ's
In a pinch, if I didn't have time to make my own (or the right ingredients) I would use Cajun seasoning - and if I don't have that.... Old Bay Seasoning.
This particular blend is not salty. It has some salt, but it's not as salty as say, Tony Chacheres.
This particular recipe does not make it overly spicy. If you prefer more heat you can always up the Cayenne pepper. I like mine to be more middle of the road.
If you’ve tried this Homemade Creole Seasoning Recipe or any other great Creole cooking recipe on my site, let me know in the comment section below and add it to your recipe box.
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Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Homemade Creole Seasoning
Ingredients
- 2 Tablespoons Salt
- 1 Tablespoon Black Pepper freshly ground
- 1 teaspoon Chili Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Dehydrated Garlic
- 1 Tablespoon Onion Powder
- 1 Tablespoon Dried Thyme dried
- 1 Tablespoon Fresh Parsley dried
- 1-½ teaspoons Cayenne Pepper
- 2 Tablespoons Paprika
- 1 teaspoon Cornstarch
Instructions
- Any of the ingredients that need to be ground, do so first using a mortar and pestle.2 Tablespoons Salt, 1 Tablespoon Black Pepper, 1 teaspoon Chili Powder, 1 Tablespoon Garlic Powder, 1 Tablespoon Dehydrated Garlic, 1 Tablespoon Onion Powder, 1 Tablespoon Dried Thyme, 1 Tablespoon Fresh Parsley, 1-½ teaspoons Cayenne Pepper, 2 Tablespoons Paprika, 1 teaspoon Cornstarch
- Add all the ingredients to a small mixing bowl and using a small whisk or a fork go ahead and mix completely.
- Transfer to an airtight container to keep it fresh. Label it so everyone knows what it is.
- Decant into a salt shaker if you like to use it at the table.
Notes
- The cornstarch is added as an anti-caking agent, so there doesn't need to be too much of this. Another great anti-caking agent is rice hulls.
- This recipe has the heat of the seasoning more in the middle of the road. It has a little kick, just enough to not be unbearable. However, if you prefer it less spicy then reduce the amount of cayenne. The same vice versa, if you prefer it really spicy go ahead and add more.
Nutrition
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Originally published October, 15 2021
Judy says
I love this seasoning! I use it in all kinds of recipes but my favorite is to sprinkle all over poultry, red meat, seafood & pork chops. I also have one of those little whisks and I have no clue where mine came from either! 🤣🤣🤣
Dave S says
I am going to make this over the weekend and use for your Louisiana wings recipe.
One question...when you mention "chili" powder, are you talking about those that are powders that contain only chilis like aleppo, ancho, chipotle, etc., or the regular grocery store chili pepper powder which has cumin and perhaps other spices mixed in?
Melanie Cagle says
I mean the regular grocery store chili powder - that does not contain cumin. That would be a chili powder blend or mix. I just mean Chili Powder. Just chilies.