Creole Seasoning

There are days that my taste buds beg me to take them back to my hometown and chow down on that rich yummy creole food full of flavor that New Orleans is known for. Well that and chickory coffee and beignets.

What’s the difference between Creole seasoning and Cajun seasoning?

Good question.

Creole seasoning is used in Creole cooking which is found in the cities, like New Orleans, of Louisiana. The food is more refined and less swampy.

Cajun seasoning is used in Cajun cooking which is found in the swampiness of Louisiana. Cajun seasoning is used to flavor tough meats, like alligators. It is also mostly compromised of peppers making it spicier than it’s city counterpart.

There is also ethnic differences but I don’t feel like going into that.

All you need to know is that Cajun seasoning is blunt and to the point, and Creole seasoning has that French flair everyone loves.

Creole Seasoning

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons oregano
2 tablespoons basil
1 tablespoon black pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt


Toss into an airtight container and shake.

Makes 18 tablespoons.

Some people add thyme. It’s not exactly the most amazing herb ever created so I sort of ignore it.

Most people have all these ingredients already in their pantry so instead of paying 2.19 for it, make it yourself. Hell, use it as a Christmas gift. Here, have some good ole creole seasoning. Merry Christmas. Flavor up those potatoes or green beans.

Mmmm….creole seasoned roasted green bean with bacon. My mouth is watering just thinking about it.




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