Creole Spice Recipe - Enjoy the Flavours
and Aromas of New Orleans Cooking

This easy-to-make homemade Creole spice is just the thing for adding the traditional flavours of New Orleans to your vegetables, chicken, beef and seafood dishes. I like to use it when making authentic gumbo, crayfish bisque or a jambalaya among many other favourite Creole recipes.

Note: Whilst I recommend using whole peppercorns in this Creole recipe. if you don't have them just use ground pepper and cut the amounts by half. So for 2 teaspoons of whole celery seeds you use 1 teaspoon of pre-ground celery powder. Reduce any others you don't have whole by half as well.

Homemade Creole Spice Recipe

What You'll Need: (makes about 10 tablespoons)

3 tbsp paprika
2 tbsp dried oregano
2 tbsp dried thyme
1 tbsp garlic powder
1 tbsp black peppercorns
1 tbsp onion powder
4 tsp dried basil
2 tsp celery seeds
2-3 tsp chili powder (or more)
10 dried bay leaves
2 tsp sea salt 

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Crumble the bay
  • Grind the bay with the celery seeds, salt and peppercorns
  • Add to a bowl
  • Stir in the paprika, chili, onion and garlic powders
  • Crumble in the oregano, thyme and basil. Stir again

Store your Creole seasoning recipe in an airtight jar out of direct sunlight. Use within 3 months before making fresh.

For further info and photos on grinding, see the grinding spices page. (Link opens in new window)


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Add Fab Flavours to
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