Sauces & Condiments American

Louisiana Creole Seasoning

Paprika, onion, garlic, oregano, basil, thyme, black pepper and cayenne blend into an all-purpose Creole-style seasoning.

Louisiana Creole Seasoning

What It Is

Paprika, onion, garlic, oregano, basil, thyme, black pepper and cayenne blend into an all-purpose Creole-style seasoning.

Origin

This is my american-leaning version, built around the ingredients and method that give the recipe its character.

Fun Fact

Aroma changes how strongly we perceive flavour, which is why herbs, citrus peel and warm spices can make a simple recipe taste far more complicated than the effort involved.

Prep
5 min
Cook
—
Total
5 min
Servings
12 tsps
(halve it if it's just you and today has been a lot)
Difficulty
easy
Gluten-Free Dairy-Free Nut-Free
Diet
Vegetarian, Vegan, Gluten-Free, Dairy-Free, Nut-Free, Low-Carb
#american #louisiana-creole-seasoning #sauces-condiments #spoon-and-scribble

Ingredients

  • 3 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • 1 tsp black pepper
  • ½ tsp cayenne

Steps

  1. Mix all spices thoroughly in a small bowl.
  2. Store in an airtight jar and use on jambalaya, seafood, chicken or vegetables.

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Notes

Taste before the final adjustment. A recipe should guide dinner, not bully it. If it needs a little more acid, sweetness, salt or heat, make the change in small steps instead of launching the whole spice rack into orbit.

Nutrition Facts
Per 1 tsp
Calories 0
% Daily Value*
Fat 0.0 g 0%
Saturated + Trans 0 g 0%
Cholesterol 0 mg
Sodium 0 mg 0%
Carbohydrate 0.5 g
Fibre 0.0 g 0%
Sugars 0.0 g 0%
Protein 0.0 g
Potassium 20 mg 0%
Calcium 5 mg 0%
Iron 0.3 mg 2%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
A genuinely respectable nutrition profile. No red flags here — go ahead and feel a little smug about it.

Substitutions

Use equivalent ingredients where needed for allergies or availability, but keep the main sweet/sour/salty/spicy balance intact. This is cooking, not a hostage negotiation.

Storage

Store airtight in a cool, dark cupboard for several months. If it stops smelling like anything, congratulations, you now own decorative dust.

Freezing

Most dry seasonings do not need freezing. For wet sauces, freeze in small portions only if the ingredients tolerate it; creamy emulsions may separate after thawing.