Creole Spice Mix
If you’re looking to add a little Louisiana flair to your cooking, this Creole seasoning blend is the ticket. It’s smoky, herby, and just the right amount of spicy. I mix up a jar every few months and sprinkle it on everything, shrimp, chicken, roasted veggies, even popcorn when I’m feeling bold. Made from pantry spices you probably already have, just throw it together, give it a shake and let the good times roll!
Ingredients
- Ingredients
- 2 tbs paprika sweet or smoked
- 1 tbs garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 1 tsp ground black pepper
- 1 tsp ground white pepper optional, but traditional
- 1 tsp cayenne pepper adjust to taste
- 1-2 tsp salt to taste
Instructions
- Mix all ingredients in a small bowl until well combined.
- Use as a rub, sprinkle, or base seasoning in classic Creole dishes like gumbo, jambalaya, étouffée, or even on grilled meats and roasted veggies.
Notes
- For a salt-free version, simply omit the salt and season to taste when cooking.
- White pepper adds a subtle, earthy heat—don’t skip it if you want that authentic New Orleans vibe.
- This blend also works beautifully in a roux-based sauce or to season shrimp before sautéing.
- Store Creole seasoning in an airtight container (a small jar or spice jar works great) in a cool, dry place
- Keeps its bold flavour for up to 6 months, but for the freshest taste, try to use it within 3–4 months.
Tried this recipe?
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