Kreolische Gewürzmischung
Creole seasoning is Louisiana's all-purpose dry spice blend: smoky-sweet paprika, garlic, onion, and herbs with a warm cayenne kick balanced by salt and two kinds of pepper. Whisked together in minutes, the powder is fine and pourable so it clings evenly to blackened fish, jambalaya, roast chicken, and fries. Mixing it yourself lets you dial the heat and salt exactly where you want them, and a quick pass through a sieve keeps the blend lump-free.
Measure 3 tablespoons sweet paprika, 2 tablespoons fine sea salt, 2 tablespoons garlic powder, and 1 tablespoon each of onion powder, dried oregano, dried thyme, and black pepper, plus 2 teaspoons cayenne and 1 teaspoon each white pepper and celery seed, into a bowl; sift the lot through a fine-mesh sieve to break up any lumps, whisk for a full minute until the mix is an even brick-red, taste and adjust the cayenne, then funnel into a dry airtight jar and store in a cool, dark cupboard for up to 6 months.
- Sift the garlic and onion powder — they cake in the jar and leave salty, lumpy pockets if you don't.
- Level every spoon so the ratios (and the heat level) come out the same in every batch.
- Start with 2 teaspoons cayenne; it's far easier to add more heat than to rescue a blend that's too hot.
Equipment
- Measuring spoons
- Small mixing bowl
- Whisk or fork
- Fine-mesh sieve
- Airtight jar or spice shaker
- Small funnel
Zutaten
Creole spice blend
- 21 g Sweet paprika, smoked paprika works too
- 36 g Fine sea salt
- 18 g Garlic powder
- 8 g Onion powder
- 3 g Dried oregano, crumble fine between your fingers
- 3 g Dried thyme
- 4 g Cayenne pepper, use 1 tsp for a milder blend
- 7 g Freshly ground black pepper
- 2.5 g Ground white pepper, optional but classic
- 2 g Celery seed, optional, adds savory depth
Zubereitung
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Set out a small bowl and your measuring spoons. Measure the paprika, salt, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, white pepper, and celery seed. Level each spoonful with a straight edge so the ratios stay consistent from batch to batch.
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Tip everything into a fine-mesh sieve set over the bowl and tap it through, pressing any clumps with the back of a spoon. Garlic and onion powder cake as they sit, and sifting breaks those clumps so the blend pours freely and seasons evenly instead of leaving hot or salty pockets.
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Whisk the blend for a full minute, scraping the sides of the bowl, until the color is an even brick-red with no streaks of pale salt or dark pepper. A uniform mix is what lets a single teaspoon carry the whole flavor profile.
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Rub a pinch between your fingers and taste it on your tongue. Want more heat? Add cayenne 1/4 teaspoon at a time. Too sharp? A little extra paprika rounds it out. Cutting salt? See the low-sodium variation below.
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Funnel the seasoning into a clean, bone-dry airtight jar or shaker. Any trapped moisture will clump the blend and shorten its life, so make sure the container and funnel are completely dry.
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Label the jar with the date and store it in a cool, dark cupboard away from the stove's heat and steam. Give it a shake before each use to re-blend anything that has settled.
Make ahead
This is a make-ahead pantry staple by design. Mix a double or triple batch, keep one jar by the stove and seal the rest away. Shake the jar before each use, since the heavier salt tends to settle toward the bottom over time.
Storage
Keep in an airtight jar in a cool, dark cupboard for up to 6 months. Dried spices don't spoil, but they fade — after about half a year the paprika dulls and the cayenne loses its edge, so it's best to mix batches small enough to use up within that window.
Variations
Low-sodium Creole seasoning
Cut the salt to 1 teaspoon or leave it out entirely, and add 1 teaspoon extra paprika plus 1/2 teaspoon more celery seed for savor. You then salt the dish at the pan, which is ideal for anyone watching sodium.
Extra-hot Cajun-style
Bump the cayenne to 1 tablespoon and stir in 1 teaspoon crushed red pepper flakes and a pinch of ground chipotle for a smokier, hotter blend that leans Cajun.
Smoked paprika version
Swap the sweet paprika for smoked paprika (pimentón). The blend takes on a deep, barbecue-like smokiness that's excellent on grilled shrimp and roasted potatoes.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Häufige Fragen
What is creole seasoning made of?
Creole seasoning is a dry blend of paprika, garlic and onion powder, dried oregano and thyme, cayenne, and black and white pepper, bound together with salt. The paprika gives color and mild sweetness, the herbs bring earthiness, and the cayenne provides the signature warmth.
What's the difference between Creole and Cajun seasoning?
They overlap heavily, but Creole seasoning usually leans on more herbs like oregano and thyme with a touch of paprika sweetness, while Cajun blends tend to be hotter and more pepper-forward. Use this creole seasoning anywhere a recipe calls for either and just adjust the cayenne to taste.
How long does homemade creole seasoning last?
Stored airtight in a cool, dark spot, it holds its punch for about 6 months. It won't become unsafe after that, but the paprika and cayenne fade and the flavor turns flat, so smaller batches stay the freshest.
Is creole seasoning spicy?
This version is mildly warm rather than fiery — 2 teaspoons of cayenne give a gentle background heat. Drop it to 1 teaspoon for a family-friendly blend, or push it to a full tablespoon if you like real heat.
Can I make creole seasoning without salt?
Absolutely. Leave the salt out and add a little extra paprika and celery seed for depth, then salt your dish at the stove. A salt-free creole seasoning lets you season to taste and suits low-sodium diets.
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