If you’re looking to spice up your life, this Creole seasoning will do it.
You can call it Creole seasoning or you can call it Cajun seasoning. You can even call it blackened seasoning. Either way, you’d be close enough. When it comes to Creole and Cajun style cuisine, there are more similarities than there are differences.
In the case of this Creole seasoning blend, the addition of oregano is where it differs from its Cajun counterpart. Being city dwellers from New Orleans, Creole cooks were influenced by the various cuisines of immigrants from around the world who settled in the New Orleans area. It was the Italians who introduced oregano to the Creole cooking community. Eliminate the oregano from the recipe, and you can call it Cajun seasoning.
Either version can be used as a blackened spice blend. Blackening is a cooking method that is common in New Orleans. Popularized by celebrity chef Paul Prudhomme, the method is used primarily with fish and chicken, but that doesn’t mean it won’t turn out a great pork chop or steak.
Meat is heavily coated with the seasoning blend and then quickly seared in a hot skillet or on the grill, causing the seasoning to char and blacken. This produces a tasty spicy crust on the meat.
Creole seasoning isn’t just for blackening meat. Use it in soups and stews. Does Gumbo and Jambalaya come to mind? It’s also great on veggies and salads. Keep some around in a shaker and put the salt away.
Get ready for a spiced up life!
- 3 Tablespoons Ground Paprika
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Dried Oregano
- 2 Teaspoons Onion Powder
- 2 Teaspoons Dried Thyme
- 2 Teaspoons Ground Black Pepper
- 2 Teaspoons Kosher or Sea Salt
- 1 Teaspoon Ground Cayenne Pepper, or to taste
- Combine all ingredients in jar or zip-style food storage bag. Seal container and shake until well blended.
- Store in an airtight container in a cool dry location.
2. For a wood-fired flavor, substitute half the paprika with smoked paprika.