Cajun or Creole Seasoning is a blend of spices, not a single entity. Creole seasoning is basically salt with additional spices. Cajun or creole seasoning is meant to add deep spice to a dish, but the heat is from pepper. Many local chefs make their own customized spice blend that takes the place of a pre-packaged blend. Never fear though, there are loads of pre-packaged cajun or creole seasonings on the market.
What to use creole or cajun seasoning on? Well if you read the package, the manufacturers would have you use it like salt, or instead of salt. They claim that you can use cajun seasoning on anything meat or veggie. That is one versatile spice, eh? Cajun or creole spice comes in handy when preparing spicy southern food. Perfect in gumbo, jambalaya or in etouffee gives an authentic southern taste. Essential to red beans and rice recipe. Good on chicken as a dry rub, or mix with oil and garlic cloves for a wet rub to barbecue. Great add to a seafood appetizer dip for a cajun twist. On corn on the cob w/butter in foil for the barbecue (that sounds yummy, eh?). With potatoes, in salad or hot in casserole. Nice addition to a salmon or tuna patty, too. Could be a nice addition to chili, or deviled eggs for a kick. Its a kick on popcorn.
Now if grinding your own spice blend is not on your bucket list; Good news for you. There are many commercial brands well worth their salt (did I say that?). My favorite is called simply “Joes”. Joe’s was produced for the LA school of cooking, one of those items worth bringing back from Mardi Gras if you go. Another is fresh bay leaf, found in great quantities at the French Market as a ridiculously low cost. But I digress. There are several other cajun/creole spice blends to try, Tony Chachere’s is another local brand gone national. Zatarians and McCormick both make a cajun/creole spice mix. Check the carousel above for these and others.
Like most spice blends, this cajun or creole seasoning can be made at home. Here are just a couple of the basic blends. Feel absolutely free to alter or customize this into your “secret” helper in the kitchen. Makes a wonderful gift for your favorite foodie, too!
Mix#1 With a blender or processor mix:
¼ C salt
3 Tbsp garlic powder
2 Tbsp fresh ground black pepper
1 Tbsp white pepper
1 Tbsp paprika (hot or sweet-depends on how you like it)
¼ tsp cayenne pepper (or to taste)
Combine all and process for 1 minute, allow to rest before opening the lid (sneeze attack warning!) Seal tightly in small jar.
Mix#2 (The big batch)
4 Tbsp cayenne pepper
2 Tbsp black pepper
1 Tbsp white pepper
2 Tbsp onion powder
3 Tbsp garlic powder
2 Tbsp chili powder
½ Tbsp thyme
½ Tbsp oregano
½ Tbsp basil
3 small bay leaf
one can Morton’s salt (26 oz)
Mix all ingredients (minus the salt) and process for 2 minutes until finely ground. Allow to rest before lifting the lid, the fumes from this mix spell sneezing spell. Mix the salt until the color is consistent. Package for friends in spice bottles and label.
History of Cajun and Creole food is are interesting. Creole style came to the south with the Arcadians (refugee’s from Canada) who had adapted their native French cuisine to local ingredients. Creole cooking today is based on French tradition but includes influences from Africa, Italy, West Indies, etc. Cajun food started out as peasant food, whether eaten by natives or immigrants to the area. Totally adapted to local swamp supplied meats and veggies, it was traditionally highly spiced, more so than Creole style. But today, the generations has crossed and so have cooking styles. Both creole and cajun cooking uses a seasoning blend, whether homemade or purchased.
