Creole Seasoning

Posted by on 29 April 2017

Having used Tony Chachere’s for years, but always finding it too salty, we embarked upon a project to make our own creole seasoning (largely as a result of watching lots of Kevin Belton).  Here’s where we stand.

Creole Seasoning


  • 1 tablespoon Paprika
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 tablespoon Cayenne Pepper
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Dried Thyme
  • 1 teaspoon Salt


  1. Add all; mix thoroughly. Store in sealed container or Ziploc bag in the freezer. Keeps long enough that you'll use it all up before you have to worry about it.

We usually make it without the salt, then add salt to taste depending upon the dish.  You can adjust things as pleases your palate (we like additional cayenne, but make the base a bit milder to keep it reasonable for others, and add the heat at serving); remember, as Kevin so eloquently puts it, “people make New Orleans food, not recipes.”  Goes great on fish, chicken, and pasta (especially alfredo); works well to season flour for frying (such as in chicken fried steak), or in grits (add a bit of cheese and some extra garlic for the best grits you ever had).

Bon appétit!

One Response to Creole Seasoning

  1. James Giordano

    Love Kevin cooking

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