Cajun Seasoning Recipe (5 Minutes!) - Wholesome Yum (2024)

FAQs

What is the difference between Creole seasoning and Cajun seasoning? ›

While very similar, the primary difference between Cajun and Creole seasonings is this: Cajun seasoning contains a combination of ground peppers—cayenne, black, white, etc. —while Creole seasoning is heavy on the herbs—paprika, oregano, thyme, etc.

What Is In Cajun Spice Mix? Typical Cajun seasonings (including store-bought like Slap Ya Mama and Tony Chachere's) are made with black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika. For different flavors, some Cajun spice mixes include salt, mustard powder, chile peppers, or cumin.

Chili powder + dried thyme + cayenne pepper

If you really don't have many ingredients in your pantry, you can pull together a basic substitute for Cajun seasoning using 1 tablespoon of chili powder, 1 teaspoon of dried thyme and 1/4- 1/2 teaspoon of cayenne pepper.

Ingredients. Salt, Chilli (14%), Sugar, Garlic (7%), Onion (6%), Thyme (6%), Paprika (6%), Celery Seed, Cumin, Oregano, Black Pepper, Vegetable Oil.

So What Makes Them Different? The main difference between Cajun and Creole cuisine is that Cajun cuisine is typically spicier than Creole cuisine. This is because Cajun cuisine uses more spices, such as cayenne pepper and paprika. Creole cuisine, on the other hand, is typically milder.

In a word: No. While Cajun seasoning comes in many varieties, Old Bay is a specific brand, though you can make our Old Bay copycat recipe at home.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

The origin of the Cajun blend or blend. The Cajun mixture or Cajun assembly is a spice composition that comes from Acadian cuisine (French from Louisiana in the USA). It is an assembly of cultures where French aromatic herbs encountered the hot spices of Mexico and Caribbean.

Usage Tips

Use 2 teaspoons of Cajun Seasoning on chicken, pork chops, or fish, to jazz up these dishes with New Orleans-style flavor. Add 1 to 2 teaspoons to 8 servings of jambalaya.

Seafood dishes with shrimp or fish. Fried chicken batter or breading. Sauces to serve over pasta or rice. Spicy barbecue sauces.

Can I use Old Bay instead of Creole seasoning? ›

Old Bay Seasoning can be used as a substitute for Creole seasoning in a pinch. However, it has a different flavor profile due to its higher concentration of celery salt and spices like allspice and cloves. To make it more similar to Creole seasoning, add some paprika, garlic powder, onion powder, and cayenne pepper.

Is jerk seasoning the same as Cajun? No, it isn't. Cajun seasoning is mainly herbs and hot pepper. Jerk seasoning enjoys spices such as allspice, ginger, cinnamon, and nutmeg that you won't find in Cajun mixes.

This allows individuals to enjoy flavorful meals while maintaining control over their sodium intake, a crucial consideration for those aiming to manage blood pressure and overall heart health. Furthermore, cajun seasoning is a treasure trove of antioxidant-rich ingredients.

Popular Cajun seasonings like Tony Chachere's and Slap Ya Mama get heat from red pepper, with black pepper, salt, and garlic powder in the mix to enhance the flavor of food. Creole seasoning rounds out spicy red pepper with herbs like thyme, oregano, basil, and bay leaf.

In addition to its great taste, Beasley's Smokehouse Rub Country Cajun seasoning is also packed with health benefits. The spices used in the blend are known for their anti-inflammatory and antioxidant properties, making it a healthy choice for any meal.

Gumbo is perhaps the signature dish of both cuisines. Creole gumbo has a tomato base and is more of a soup, while Cajun gumbo has a roux base and is more of a stew.

Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato, and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana.

So, what's the difference between these two cuisines? While they are very similar, they do utilize different ingredients. Cajun food is typically spicier than Creole food, and it also contains more pork and crawfish. Creole food utilizes more ingredients like tomatoes, shrimp, oysters, and crab.

Both go well on similar dishes, and contain similar flavor profiles in many ways. The main difference is the spice factor present in the Cajun seasoning, which makes Creole seasoning a great alternative for someone hoping to try their hand at shrimp étouffée, but can't handle the heat.