Emeril's Creole Seasoning


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Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 32 servings
Nutrition Facts (per serving)
6 Calories
0g Fat
1g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 32
Amount per serving
Calories 6
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 398mg 17%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 1%
Calcium 8mg 1%
Iron 0mg 2%
Potassium 30mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's easy to make your own Creole spice mix at home. This is famous chef Emeril Lagasse's version. It's a staple for fans of Creole casserole and also makes a great personalized housewarming, host and hostess, or Christmas gift. You can create a taste of the Big Easy with ingredients that are readily available or that you already own. 

Creole seasoning comes from French and Spanish settlers in Louisiana, specifically New Orleans. These populations mixed with the indigenous and Caribbean people in the area and developed a one-of-a-kind and popular culinary style. Thus, Creole cuisine not only integrates French, Caribbean, and West African influences, but also Spanish, Portuguese, German, English, and Native American foodways.

This seasoning is incredibly versatile. It is traditionally used for dishes like jambalaya, gumbo, or Louisiana crawfish boils. But the use of Creole seasoning is not limited to dishes from the Pelican State. You can use it for seafood boils, such as New England crab boil or shrimp boil. It also works well as a seasoning for rice, meats, soups, burgers, and salads, and as a dry rub for meat or seafood. Added to breadcrumbs, it makes a deliciously flavored breading for chicken, shrimp, or vegetables such as zucchini or cauliflower. 

You can also use Creole spice mix to whip up flavored butter, adding it to softened butter alongside minced fresh parsley. Use the butter as a spread on bread or with steamed vegetables. For your next movie night, sprinkle some Cajun seasoning onto popcorn. 

Creole seasoning is moderately spicy. This recipe contains more mild or sweet paprika powder than it does cayenne. And it is made with or without salt. In Emeril’s recipe, salt has been added, so adjust the amount accordingly to whatever recipe you are following. 

Creole and Cajun seasoning are often mentioned in the same breath and used interchangeably, but they are, in fact, different spice mixes. Cajun seasoning typically contains only garlic powder, onion, black pepper, and cayenne pepper, whereas Creole seasoning also contains dried herbs such as oregano and thyme.

Stored in a jar with a tight-fitting lid and away from sunlight and heat, the mix may be stored for up to three months. Always shake the jar well before using it, as the ingredients might separate or clump during storage.



"Prime Time Emeril" by Emeril Lagasse (William Morrow)



  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

Steps to Make It

  1. Gather the ingredients.

  2. Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.

  3. Store in an airtight container away from light.

  4. Use within three months.

  5. Enjoy.