Creole & Cajun Seasoning I Made It

Creole & Cajun Seasoning

Cosmicmother 8 years ago
Creole Cajun Seasoning by Newagecook

I usually make Emeril's Essence when I want creole seasoning. They are very similar except this one adds white pepper and basil. I really like the addition of the white pepper!
I must say, I did not use all the cayenne pepper called for. One of the reasons I make my own creole seasoning is to control the spiciness for the kids. I also used very little salt as I like to salt my food as I cook.
I made a big batch of this, and used it on Cajun chicken pasta. I used it as a blackening spice on the chicken, and flavored the sauce with it as well. It was fantastic on both!
I made a big batch so I can keep this on hand as I like to make gumbo, and put Cajun seasoning on roasted potato wedges. :)
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chuckieb 8 years ago said:

This looks yummy Shona! I've never bought white pepper before. I'd totally use the cayenne as I have no little ones in the house. :) Your pasta sounds wonderful and that's a great idea for the potato wedges!

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pointsevenout 8 years ago said:

White pepper is supposed to be hotter than black pepper.

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Cosmicmother 8 years ago said:

Thanks Janet! :)
White pepper is just black pepper with the outer shell removed. I find it a lot more spicy then black pepper! So a little goes a long way if you use it in place of regular pepper. Like Newagecook says in the Intro, the 3 different peppers hits a different place on your tongue, so it makes it a little more complex in flavour :)

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mommyluvs2cook 8 years ago said:

I make a bunch of my own seasonings, but don't think I have made creole. Bookmarking this one, thanks for sharing Shona!

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bakerme 8 years ago said:

Great photo, Cosmicmom! Every time I hear Cajun, spicy, or blackened, I know it's smokin' hot stuff that I can't have :(

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Cosmicmother 8 years ago said:

Oh no no no, this is not smoking hot Bakerme! That's why you make your own, so you control the cayenne! My kids can't tolerate any spiciness, so I used a pinch of cayenne instead of the teaspoon called for. :) It gives a slight warmth, but it doesn't burn.
Funny, I can never find the creole seasoning here Michelle, so I always have to make it! I've bought Cajun spice/seasoning. But it's usually mixed with dehydrated vegetables and is very 'fakely' red? This tastes much better! :)

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mommyluvs2cook 8 years ago said:

The main brand around here is Tony Chacheres but it's super salty and Michael hates the flavor of it for some reason. He say's a Co-worker at work puts it on EVERYTHING she eats and it makes him grossed out lol.

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bakerme 8 years ago said:

I can't tolerate spicy spice and always thought Creole and Cajun were synonymous with super hot. Good to know otherwise. :)

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frankieanne 8 years ago said:

I'm glad this is called Creole Cajun Seasoning as I have never figured out the difference between the Creole Seasoning and Cajun Seasoning recipes I have seen.

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DIZ3 8 years ago said:

I make Emeril's Essence, too. I'll have to try this one since you liked it and see if I can tell the difference.

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