Mardi Gras: Creole Seasoning

Contains:  Nightshades.  Is:  Vegetarian, vegan, gluten-free, Paleo, Whole 30.

All recipe credit belongs to Immaculate Bites (photos and commentary are mine):  Afro-Caribbean Recipes Made Easy.  I love the discussion there about Creole and Cajun seasonings, too.  Apparently Creole is just a bit more complex than simply Cajun.  Fine by me, gonna make this!
recipe, creole, cajun, seasoning, vegan, vegetarian, spice

This is a two-part recipe.  This seasoning will be quickly followed today by a slow cooked pork belly with veggies meal, wherein we will definitely use this seasoning.  But this should be versatile to use for most any Creole or Cajun purposes.

recipe, creole, cajun, seasoning, vegan, vegetarian, spice

My brother gave me the implement-critter to the left. Holding a knife and a fork, time to find something to dig into?

Prep Time:  Depends on how fast you find and assemble the spices, but not long.
Cook Time:  No cooking.
Rest Time: Not needed, but should store nicely if kept cool, tightly sealed, and dark enough.
Serves:  Dunno…. depends what you use it on.
Cuisine:  Creole.
Leftovers:  I certainly hope so!!!

Creole-Cajun Seasoning

  • 6 tablespoons smoked paprika
  • 3 tablespoons onion powder
  • 3 tablespoons garlic powder
  • 1.5 tablespoons black pepper
  • 1.5 tablespoons white pepper
  • 1.5 tablespoons oregano
  • 1.5 tablespoons dried thyme
  • 1.5 tablespoons dried basil
  • 1 tablespoon dried parsley (I used mine dried from the 2018 garden)
  • 0.5 tablespoon cayenne pepper (adjust to suit taste buds – and add any extra when using, depending on the dish you are making). 

Just mix it all together.  No salt at this stage, add it when you are cooking whatever you are cooking, as your needs for that will vary upon the recipe.  Also, if you want more cayenne, add that in at the recipe time, too time, too.

Keep in a tightly sealed jar until use, out of direct sun.

Link Parties

Let’s celebrate Fiesta Friday in style, sprinkling Creole seasoning everywhere and yon.  Your co-hosts this week are  Laurena @ Life Diet Health and Kat @ Kat’s 9 Lives.

And yes, everyone wants a good Sunday Linkup – What’s for Dinner.



About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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11 Responses to Mardi Gras: Creole Seasoning

  1. Pingback: Mardi Gras: Roasted Creole Pork Belly Casserole | Of Goats and Greens

  2. Kat says:

    Yum! I worked briefly at a camp in Louisianna, and I sampled a lot of creole and cajun food at a potluck. It was all delicious!

  3. Oh wow! This couldn’t have come at a better time! My cajun seasoning that we put on everything is just about finished and I was wondering what to do! Perfect – I’ll just make this and fill the jar up! Hooray! Thanks so much for linking up and sharing at Fiesta Friday!

  4. Jhuls says:

    I love this seasoning. It is a staple in my kitchen – you can do so many things using this one. Thanks for sharing, Diann. Happy Fiesta Friday. x

  5. Carol says:

    Sounds delicious – smoked paprika is a great seasoning!

  6. You need to check out Tony Cachere seasoning

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