Creole Seafood Seasoning (Homemade & Authentic)

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This Creole Seafood Seasoning is my go-to blend for nearly all of my Cajun and Creole cooking. It’s bold, savory, slightly smoky, and packed with classic Louisiana flavor. I use it in everything from jambalaya and gumbo to étouffée, and it also works beautifully as a dry rub for shrimp, fish, crab, and even chicken.

This is the same seasoning I used in my Spicy Shrimp and Andouille Sausage recipe, and once you make it, you’ll see why it’s a staple in my kitchen. The best part? It’s incredibly easy to make. Just add all the spices to a bowl, blender, or food processor, mix well, and you’ve got a versatile, homemade Creole seasoning ready to elevate any dish.

What is the difference between Creole seasoning and Cajun seasoning?

Creole seasoning is herb-forward and balanced, while Cajun seasoning is spicier and more pepper-heavy. Creole seasoning typically includes basil, thyme, and oregano along with paprika, garlic, and onion, making it milder and more versatile. Cajun seasoning focuses on heat and usually contains fewer herbs.

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Why You’ll Love This Creole Seafood Seasoning

• Made with simple pantry spices
• No preservatives or fillers
• Easily adjustable for heat and salt
• Perfect for seafood, Cajun, and Creole recipes
• Stores well for months

Whether you’re seasoning shrimp for a quick weeknight dinner or building layers of flavor in a slow-simmered gumbo, this blend delivers every time.

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Homemade Creole Seafood Seasoning Recipe

Ingredients

• 1/3 cup kosher salt
• 1/4 cup granulated garlic
• 1/4 cup freshly ground black pepper
• 2 tablespoons cayenne pepp
• 2 tablespoons dried thyme
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1/3 cup paprika (half Spanish paprika, half smoked paprika)
• 3 tablespoons granulated onion

Instructions

1. Add all ingredients to a large mixing bowl, blender, or food processor.
2. Mix or pulse until fully combined and evenly blended.
3. Transfer the seasoning to an airtight container or spice jar.
4. Store in a cool, dry place.

Yield

• Approximately 1¾ cups seasoning

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How to Use Creole Seafood Seasoning

• Shrimp, crab, crawfish, or fish
• Jambalaya, gumbo, and étouffée
• Grilled or roasted vegetables
• Chicken, pork, or steak
• Fries, potatoes, or corn on the cob

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Creole Seafood Seasoning FAQs

What is Creole seafood seasoning?

Creole seafood seasoning is a Louisiana-style spice blend made with paprika, garlic, onion, herbs, black pepper, and cayenne. It’s used to season seafood, soups, stews, and rice dishes like gumbo, jambalaya, and étouffée.

What is the best Creole seasoning for seafood?

The best Creole seasoning for seafood includes paprika, garlic, onion, herbs, and moderate heat. A homemade Creole seafood seasoning allows you to control salt and spice levels while delivering fresh, authentic flavor.

How do you use Creole seafood seasoning?

Creole seafood seasoning can be used as a dry rub, mixed into butter or oil, or added directly to sauces and marinades. It’s commonly used on shrimp, fish, crab, crawfish, and in Creole dishes like gumbo and jambalaya.

How spicy is Creole seafood seasoning?

Creole seafood seasoning is moderately spicy. The heat comes from cayenne pepper but is balanced with herbs and paprika. For a milder seasoning, reduce the cayenne or replace it with additional paprika.

How long does homemade Creole seasoning last?

Homemade Creole seafood seasoning lasts up to 6 months when stored in an airtight container in a cool, dry place. For the best flavor, use it within the first 3 to 4 months.

Can Creole seafood seasoning be used on chicken or vegetables?

Yes, Creole seafood seasoning works well on chicken, pork, steak, roasted vegetables, potatoes, and rice. Although designed for seafood, it’s a versatile all-purpose seasoning blend.

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Storage Tips

Store your homemade Creole seasoning in an airtight container away from heat and light. For the best flavor, use within 6 months, though it can last up to a year if properly stored.