Creole and Cajun Spice Mix
Make your own Creole and Cajun Spice Mix from spices and herbs you already have in your pantry! It's perfect for adding New Orleans seasoning to any dish!
What is Cajun Seasoning or Creole Seasoning?
What is Cajun Seasoning or Creole Seasoning?Many New Orleans-inspired recipes call for a Cajun or Creole seasoning blend. This blend creates a robust, smoky flavor that is slightly spicy and very savory.
You can easily find a jar in your grocery store's spice aisle, but, if you're like us, you never have time to run out when the craving strikes. And, who really wants another bottle cluttering up their pantry?
Thankfully, you don't have to worry, because odds are, you have all the ingredients to make a Cajun seasoning in your pantry already!
What is the difference between Cajun and Creole food?
As we were putting this spice mix together, we started to wonder about Creole spices vs Cajun spices.
Recipes seemed to call for the Cajun spice mix and Creole spice mix like they were the same thing. But, is there a difference in the spices or the cuisine?
A Brief History of Cajun Flavors
To take it way back, Cajuns come from French colonists who originally settled in present-day New Brunswick and Nova-Scotia (North of Maine).
These people, called the Acadians, were eventually kicked out by the British. They found their way down south, to the swamps of Southern Louisiana. There they learned to live off the land and became an incredibly resourceful people.
Cajun cuisine is heavy on French influence but has been adapted to a more rustic way of living. Most Cajun dishes begin with a medley of onions, celery, and bell peppers. (As opposed to the onions, celery, and carrots found in the traditional French mirepoix.)
Cajun dishes are thickened with a roux of lard or oil and flour, since butter (and all dairy) was a luxury that most of these rustic people couldn't afford.
Now, A Bit About Creole
Now, A Bit About CreoleCreole, on the other hand, comes from a broader ancestral mix of wealthy Spanish and French settlers blended with an Afro-Caribbean flair.
Because of this, Creole cuisine tends to be a bit more of a cultural fusion.
Accent sauces are common in Creole cuisine. And, you will find more of a variety of ingredients used. Since the Creole people were more upper class, they had access to markets and servants who could spend all day cooking.
Creole cuisine is characterized by a use of tomatoes (which you will not find in Cajun dishes). And, there is greater emphasis on cream and butter, resulting in rich sauces and bisques.
Spices In Our Cajun Spice Mix
While the subtleties of Cajun and Creole foods do vary, the spices found in each cuisine tend to be incredibly similar:
- garlic
- paprika
- thyme
- parsley
- green onions
These are all major players.
Whether you call it a Cajun spice mix or Creole spice mix, this blend adds a wonderful smoky and herby flavor to any dish. It has just enough of a cayenne kick to bring you to the bayou and get you ready to celebrate a cultural fusion.
Creole or Cajun Spice Mix
Ingredients
- 2 teaspoon paprika
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon cayenne
- 1 teaspoon ground black pepper
Instructions
- Combine all ingredients in a seal-able, glass jar.
- Mix well.
- Use in your favorite recipe that calls for a Creole spice mix or a Cajun spice mix.
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
I think it preferable to omit the salt. You have most of the essentials in your seasoning mix, but the addition of savory, smoked paprika, ancho chile powder, ground white pepper, ground celery seed, and ground mustard would take your seasoning mix to the next level. Below you will find my suggestions ... a cajun/creole seasoning mix I formulated that is salt-free, healthier and tastier than store-bought...
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp Hungarian paprika (Szeged or Kalocsa, édesnemes – noble sweet)
1 tbsp Spanish smoked paprika (La Chinata or La Dalia, Pimentón de La Vera, dulce – sweet)
1 tsp Tellicherry black pepper, freshly ground
1 tsp ground white pepper
1 tsp cayenne pepper
1 tsp ancho chile powder (ground ancho chile)
1 tsp celery powder (ground celery seed)
1 tsp dried oregano (Mediterranean - Italian or Greek)
1 tsp dried basil
1 tsp dried thyme
1 tsp dried savory
1 tsp ground mustard (Colman’s)
Thanks for sharing your version Jim!
What do you think about using smoked paprika in this recipe? Does it violate any of the rules of cajun/creole food?
I think smoked paprika could add a nice bump to the smokiness of this seasoning. Smoked paprika originates from Spain, so you'd be giving a nod to the Spanish roots of Creole cuisine. Definitely pop back by and let us know how it turns out for you if you give it a try!
Thank you Sarah, for this Cajun Creole spice blend. I never knew on existed! Perfect timing for Mardis Gras!
You're very welcome!