This Creole Seasoning Mix comes to us from Baton Rouge, Louisiana. This recipe is a versatile seasoning blend that will hold a regular spot in your spice cabinet.
Table of contents
Ways to Use Creole Seasoning Mix
Here are a few dishes that use this Creole Seasoning mix.
- Gumbo
- Jambalaya
- Shrimp, Crawfish, or Crab Boil
- Seasoned Rice
- Soups
- Stews
- Salads
- Burgers
- Eggs
- Marinade
- Grilled Meats, Poultry, and Seafood
- Pasta Salads
- Potato Salads
- Sprinkled on French Fries and Potatoes
- Popcorn
- Dry Rub
- Vegetables
- Whisked into your Vinaigrette for a Zesty Dressing
- …and on anything else that needs a flavor boost!
How to Store Creole Seasoning Mix
Store your Creole Seasoning Mix in an airtight spice jar in a cool dark area of the kitchen, your spice pantry. Ground spices lose their freshness the quickest and typically don’t last past six months. The best freshness test for ground spices is to give them a whiff — if they smell like nothing, then it’s time to replace them.
History of Creole Seasoning
According to most, Creole Seasoning was invented by Tony Chachere, an American chef who is best known as the founder of his eponymous Tony Chachere’s Creole Foods, Seasonings, and Ingredients brand and his original product, Tony Chachere’s Original Creole Seasoning.
The Metropolitan City of Baton Rouge, Louisiana
Baton Rouge is a city on the Mississippi River and the capital of Louisiana. Antebellum landmarks include the castle-like Old Louisiana State Capitol, now a museum, and Magnolia Mound Plantation, with its French Creole house. LSU Rural Life Museum is a complex of refurbished buildings illustrating 18th- and 19th-century life. On the river, the USS Kidd is a retired WWII destroyer that is now a museum.
A Brief History of Baton Rouge, Louisiana
Human habitation in the Baton Rouge area has been dated to 12000–6500 BC, based on evidence found along the Mississippi, Comite, and Amite rivers.
French explorer Pierre Le Moyne d’Iberville led an exploration party up the Mississippi River in 1698. The explorers saw a red pole marking the boundary between the Houma and Bayagoula tribal hunting grounds. The French name le bâton rouge (“the red stick”) is the translation of a native term rendered as Istrouma, possibly a corruption of the Choctaw iti humma (“red pole”); André-Joseph Pénicaut, a carpenter traveling with d’Iberville, published the first full-length account of the expedition in 1723.
Creole is an ethnic group that originated during the colonial era from racial mixing mainly involving West Africans as well as some other people born in colonies, such as French, Spanish, and Indigenous American peoples; that process was known as creolization.
Creole peoples vary widely in ethnic background and mixture and many have since developed distinct ethnic identities. The development of creole languages is sometimes mistakenly attributed to the emergence of creole ethnic identities; however, the two developments occur independently.
Tourism in Baton Rouge, Louisiana
The many architectural points of interest in Baton Rouge range from antebellum to modern. The neo-gothic Old Louisiana State Capitol was built in the 1850s as the first statehouse in Baton Rouge. It was later replaced by the 450-ft-tall, art-deco New Louisiana State Capitol, which was the tallest building in the South when it was completed. Several plantation homes in the area, such as Magnolia Mound Plantation House, Myrtles Plantation, and Nottoway Plantation, showcase antebellum-era architecture.
Cajun Cuisine
Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French, and Spanish cooking techniques into their original cuisine.
Cajun cuisine is sometimes referred to as a ‘rustic cuisine’, meaning that it is based on locally available ingredients and that preparation is relatively simple.
An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, specially made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes.
– Featured Grocery Store –
Matherne’s Market
440 N 3rd St, Baton Rouge, LA 70802
Matherne’s Market is a family-owned business that has been serving the River Parish and Baton Rouge communities for over 35 years. Our company, which started as a convenience store in Grand Point, LA, has grown to four locations that offer an extensive selection of local and international products, fine wines and craft beers, and authentic Louisiana-style prepared meals. We believe in providing our communities with clean stores, friendly service, and a fast and convenient shopping experience!
How to Make Creole Seasoning Mix
This mix is quick and easy. All of the ingredients are widely available and easy to find. Use a clean spice jar to store the mix in your spice pantry.
What You Need to Make Creole Seasoning Mix
Layout all of your ingredients and equipment before beginning.
Equipment Needed
- 1 Mixing Bowl
- 1 Spice Jar
Ingredients Needed
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 2 tablespoons sweet paprika powder
- 1 teaspoon smoked paprika
- 1 tablespoon dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons cayenne pepper (or less if you don’t want it as hot)
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
Time needed: 5 minutes.
How to Mix Creole Seasoning
- Mix
Place all of the spices in a mixing bowl and mix well.
- Store
Store in an airtight jar until ready to use.
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Homemade Creole Seasoning
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Ingredients
- 4 tsp garlic powder
- 4 tsp onion powder
- 2 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tbsp dried thyme
- 2 tsp dried oregano
- 2 tsp basil
- 2 tsp cayenne pepper (or less if you don’t want it as hot)
- 1½ tsp salt
- 1 tsp black pepper
Instructions
- Place all of the spices in a mixing bowl and mix well.4 tsp garlic powder, 4 tsp onion powder, 2 tbsp sweet paprika, 1 tsp smoked paprika, 1 tbsp dried thyme, 2 tsp dried oregano, 2 tsp basil, 2 tsp cayenne pepper, 1½ tsp salt, 1 tsp black pepper
- Store in an airtight jar until ready to use.
Notes
Nutrition
Other Recipes to Make With Creole Seasoning Mix
We published this recipe specifically to be used with our Gumbo and Jambalaya recipes. However, it can be used in many other cajun recipes.
- Gumbo
- Jambalaya
- Shrimp, Crawfish, or Crab Boil
- Seasoned Rice
- Soups
- Stews
- Salads
- Burgers
- Eggs
- Marinade
- Grilled Meats, Poultry, and Seafood
- Pasta Salads
- Potato Salads
- Sprinkled on French Fries and Potatoes
- Popcorn
- Dry Rub
- Vegetables
- Whisked into your Vinaigrette for a Zesty Dressing
- …and on anything else that needs a flavor boost!
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Matherne’s Market – Copyright BY https://www.facebook.com/matherneslongview/
- By getmahesh – https://www.flickr.com/photos/getmahesh/8674772313/in/photolist-bCideq-6Z6kYd-bCibWE-fb9dDs-edJgES-edJgj5-6Z6myf-6Z6kby-9J4Bh6-asxEPy-6Z2k7c-6Z2ifk-6Z6jmA-7akw8q-6Z2jPR-6Z6nFm-6Z6wys-6Z6wk5-asuZcp-o2cWv-6ppuS4-bRcWNa-edytzT-bQb6ZT-bQbiQp-bQbd1P-bBgx8o-bBgweN-bQbpRr-bQbhqi-bQbqFB-bQbgpz-bBgCFw-bQbsRK-bQbr5B-bBgAx9-bBgF7E-bBgVW3-bBguAy-nFNi1-bQbkUV-bBgRFJ-bBgtdW-bBgGGb-bBgSy9-bBgsVL-bBgRc9-bQbbmi-bRcWsK-bQbuXT, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=77487643
- By Yousef Abdul-Husain – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=45577427
- By user:Cmire4 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1799618
- By Farragutful – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=33337102
- By davidpinter, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=57607843
