Creole Seasoning

by Kris on February 9, 2012

A few years ago, Greg and I visited New Orleans for the first time. The moment we drove over Lake Pontchartrain I completely fell in love with the city. Oddly enough, it reminded me of home. Like Ottawa, New Orleans is an old city with beautiful historic buildings and an unmistakable French influence. Never in my life have I ever met friendlier or more accommodating people.

One afternoon we took a boat tour of the Bayou. Greg later laughed saying our Cajun tour guide could easily have passed as one of my uncles (minus the Southern accent). When I think about it, I really could see my uncle Tom or uncle Norman hunting alligator on a pontoon boat completely loving life.

The Cajuns are originally French Canadians from Acadia, so maybe this is why I felt so at home.

Mardi Gras is just around the corner and I can’t wait to cook some Louisiana dishes for dinner. There are so many options, from jambalaya and gumbo to beignets and cafe au lait, it’s hard to decide where to start! After some thought, I figured making my own Creole seasoning from scratch would be the best bet. I am also planning on making a Cajun seasoning in the near future.

It’s actually quite simple to whip up, and it’s really convenient to have on hand. You can jazz up so many dishes with a sprinkle of this seasoning, from breakfast scrambles to casseroles. The possibilities are truly endless. Enjoy!

Creole Seasoning

  • 4 Tsp. paprika
  • 1 ½ Tsp. garlic powder
  • 1 ½ Tsp. onion powder
  • 1 ½ Tsp. freshly ground black pepper
  • ¼ Tsp. ground white pepper
  • ¼ Tsp. cayenne pepper
  • ¼ Tsp. red pepper flakes
  • 1 ½ Tsp. dried oregano
  • 1 ½ Tsp. dried thyme
  • 1 Tsp. dried basil
  • ¼ Tsp. celery seed
  • 1/8 Tsp. tumerick
  • ¼ Tsp. kosher salt

In a medium bowl, mix together all ingredients until well combined.

OR

Combine all ingredients in a spice grinder (or clean coffee grinder) and pulse until well combined.

Store in a sealed container.

Add one tablespoon of seasoning to jambalaya, soup, meat, eggs, or anything you wish to add a Creole flavour to. Laissez les bons temps rouler!

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{ 8 comments… read them below or add one }

Savory Simple February 9, 2012 at 2:35 pm

Yum. That photo is just gorgeous! I wish I had your composition skills.

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munchinwithmunchkin February 10, 2012 at 10:38 am

Thanks! You’re crazy, your photos are gorgeous!

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Pragya February 9, 2012 at 5:19 pm

Wow! Love it.

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munchinwithmunchkin February 10, 2012 at 10:59 am

Thanks!

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Cauldrons and Cupcakes February 10, 2012 at 12:40 am

I love the picture too, Kris! Can’t wait to try this one :)

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munchinwithmunchkin February 10, 2012 at 10:38 am

Thank you!

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Christine February 10, 2012 at 6:37 am

Aw, we miss New Orleans! We lived there for four years when we first got married. Needless to say, it’s a dangerous town to live in when you’re newlyweds with no kids. We ate out…a lot. I think we both left 50 lbs. heavier! Happy Mardi Gras!

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munchinwithmunchkin February 10, 2012 at 10:59 am

Oh I bet! The food is so good. I’d become morbidly obese living in that city. Happy Mardi Gras!

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