Homemade Creole Seasoning
With paprika, garlic, herbs, and customizable heat, this homemade Creole seasoning adds classic Louisiana-style flavor to everything from shrimp to roasted potatoes, and more.
Servings: 120 servings (1/4 teaspoon)
Ingredients
- 2½ tablespoons sweet paprika (18 grams, see Note 1)
- 2 tablespoons Diamond Crystal kosher salt (18.6 grams, see Note 2)
- 3¾ teaspoons granulated garlic powder (1 tablespoon plus ¾ teaspoon, 13 grams)
- 1 tablespoons granulated onion powder (10 grams)
- 1 tablespoons dried oregano (3 grams, see Note 3)
- 1 tablespoons dried thyme (3 grams)
- ½ tablespoon dried basil (1½ teaspoons, 1.5 grams)
- ½ tablespoon freshly-ground black pepper , medium grind (1½ teaspoons, 3.8 grams)
- ½ tablespoon ground white pepper (1½ teaspoons, 4 grams, see Note 4)
- ¼ to 1 tablespoon ground cayenne pepper (¾ to 3 teaspoons, 1.9 to 7.6 grams, see Note 5)
Instructions
- Add all of the spices and dried herbs to a medium bowl. As you add the oregano, thyme, and basil, gently crush them between your palms to break them up slightly and release their oils.
- Stir until evenly combined.
- Transfer the seasoning to an airtight spice jar or container. I use a 4-ounce glass spice jar. Store in a cool, dark place for up to 3 months for the best flavor.
Notes
1. Paprika: You can use all sweet paprika for a traditional Creole seasoning flavor, or substitute smoked paprika for up to half of the total amount for subtle smoky depth. I sometimes use 1½ tablespoons of sweet and 1 tablespoon of smoked, depending on what I'm making with the seasoning.
2. Less Salt: As written, this blend is less salty per 1/4 teaspoon serving than many popular store-bought Creole seasonings. If you want to reduce the sodium further, do so by reducing the salt in 1/2 tablespoon increments. Remember that as you decrease the salt, the heat will taste more prominent.
3. Oregano: Flake size can vary by brand. If the flakes are large and fluffy, crush them slightly before measuring. Weighing is the most accurate method, if possible.
4. White pepper: Adds an earthy heat. If you don't like the flavor of white pepper, you can substitute it with an equal quantity of black pepper.
5. Heat Level: Use ¾ teaspoon cayenne for a milder blend, or increase up to 1 tablespoon if you prefer more heat.
Yield: This recipe makes about 10 tablespoons of seasoning.
Nutrition
Serving: 0.25teaspoon | Calories: 1kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 61mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 78IU | Vitamin C: 0.05mg | Calcium: 3mg | Iron: 0.1mg
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