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Creole Seasoning Mix

Creole seasoning is a spice mix used in Creole cooking to give just about anything an extra kick.

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. 

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.

Matherne’s Market
440 N 3rd St, Baton Rouge, LA 70802

Matherne's Market
Matherne’s Market

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. 

Creole Seasoning Mix Ingredients
Creole Seasoning Mix Ingredients

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

  1. Mix

    Place all of the spices in a mixing bowl and mix well.

  2. Store

    Store in an airtight jar until ready to use.

If you liked this dish please Rate This Recipe and leave a comment.

Creole Seasoning Mix

Homemade Creole Seasoning

Recipe Author | Captain Cook
This Creole Seasoning recipe is quick and easy to make. It can be used in many dishes and as a dry rub for meats and fish. Use it as a base in your Gumbo, Jambalaya, Shrimp, Crawfish, or Crab Boil.

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Prep Time 5 mins
Total Time 5 mins
Course Condiment
Cuisine American
Servings 24 servings
Calories 6 kcal

Ingredients
  

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

For optimal flavor use within 2 months.
Makes 1/2 cup.

Nutrition

Calories: 6kcalCarbohydrates: 1.4gProtein: 0.3gFat: 0.1gSodium: 536mgPotassium: 33mgFiber: 0.5gSugar: 0.4gCalcium: 0.8mg
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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
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Captain Cook
Captain Cookhttps://notallwhowanderarelost.com/
If you strip away the labels and isms and meta tags, what are you left with? Are you strong and free enough as an individual to survive the loss of all those crutches and maintain reason and meaning? Can you use the power of thought and choice to walk the road of life?
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