Both Cajun and Creole seasonings are interchangeable. Yet, they are sometimes confused with blackened seasoning. Cajun seasoning is a basic blend of onion powder, garlic powder, black pepper, and cayenne pepper. Creole seasoning uses the same mixture but with the addition of herbs and spices. Oregano, basil, thyme, paprika, rosemary, and parsley are among them. Both of these seasonings are native to the New Orleans region of Louisiana and both represent the diverse cultures of the state. Cajun originated from the Acadians-Canadian Frenchmen who relocated to the United States while Creole came from Italians, Irish, and Africans. Nevertheless, there’s only one question to ask yourself when choosing between the two: do you prefer something spicy or something well-seasoned? If you like heat, opt for Cajun seasoning. Otherwise, go for Creole.
Cajun Creole Seasoning Trivia
- Cajun seasoning is used in making country food; Creole seasoning is used in crafting city food.
- Cajun and Creole cuisine uses a base unique to Louisiana – Holy Trinity. The holy trinity is a combination of onions, bell peppers, and celery, and it’s the Louisiana counterpart of what we know as mirepoix.
- Cajun Creole seasoning is also beneficial to everyone’s health; garlic powder is a good source of vitamin B6, onion powder is a good source of vitamin C and dietary fiber, and paprika is a good source of vitamin A, iron, fiber, and magnesium. It also helps in fighting inflammation, constipation, and even reduces the risk of cancer.
- Cajun Creole seasoning is also used to flavor cocktails such as Bloody Marys.
Cajun Creole Seasoning Buying Guide
While Cajun Creole seasoning is relatively easy to make, some find it difficult to get the proportions right and they choose to use a store-bought seasoning mix instead. Hence, here are some things to look out for when you opt to buy the premade ones:
- Look for Cajun Creole seasoning in the spice aisle. Usually, you can find a condiment that’s labeled Cajun Creole seasoning, but if you can’t, just remember that Creole seasoning has more herbs and spices, and it is spicier compared to plain Cajun.
- Check out the sodium content. The product should have less than 500mg of sodium per serving. Or better yet, opt for no-salt-added, reduced-sodium, or low-sodium.
- As always, check out the ingredients list and pick the ones with lesser preservatives and hard to pronounce chemicals.
Cajun Creole Seasoning Production & Farming in Texas
As we all know, Texas is home to countless numbers of Cajun and Creole specialties. Thus, you can easily find such seasoning across the state from large supermarkets such as H-E-B and Natural Grocers to local artisan vendors whom you can usually see at various farmers’ markets. Here, you can purchase the most natural and organic seasoning while helping the community and small business owners.
Pesticides, additives, and chemicals:
Fortunately, the majority of Cajun Creole seasoning that we found in stores contain no additives and chemicals. Only a few brands have some but it is minimal. Hence, as we scrutinize each brand, here are the additives and chemicals that we found:
- Ammonium Bisulfite – This chemical is usually associated with the caramel color ingredient. Although the FDA declared that it is safe to consume, it can cause skin rashes and asthma-like allergy.
- Tricalcium Phosphate – This chemical compound is sometimes abbreviated as TCP. It is a calcium salt of phosphoric acid that is used to fortify the food with calcium. Although it is safe and claimed to be promising when it comes to bone and mineral regeneration, this product, when taken in high amounts, can lead to hypercalcemia, kidney stones, and cardiovascular problems.
Packaging:
Cajun Creole seasoning can be packaged in a variety of ways. Commercially prepared ones and local artisan-made seasonings usually come in packets, jars, pouches, pet bottles, and containers. Some have resealable caps for multiple uses and some are meant for single-use, as a way to prevent moisture from penetrating the seasoning, which can lead to coagulation.
Enjoying Cajun Creole Seasoning
Cajun Creole seasoning is the condiment of choice when it comes to bringing the flavors of Louisiana; it is used to flavor gumbo, crawfish boil, and jambalaya. In addition, you can also make a quick meal by just rubbing this seasoning to meats such as steak, chicken, shrimp, and pork, which can only take a maximum of 10 minutes to be on the table. Thus, meats that are cooked with Cajun Creole seasoning are usually served and eaten with side dishes such as salads, rice, pasta, potatoes, or vegetables, which are also flavored with this seasoning at times. Scrambled eggs, corn on the cobs, french fries, boiled peanuts, and even popcorns are among the non-meat food specialties that use this flavor as well.
Storage:
Since Cajun Creole seasoning is a dry mixture, it can practically last a year or two in the pantry for as long as it is properly stored. Place the blend in an airtight container or mason jar, and store it in a cool and dry place.
Make your own Cajun Creole Seasoning:
Now that we know the difference between the two seasonings, it is fortunate that we can make such blends ahead of time. The recipe below is a Cajun seasoning that can also be turned into a Creole seasoning with just a few added ingredients.
Yield: 4 tablespoons
Ingredients:
- 1 ½ tsp onion powder
- 1 ½ tsp garlic powder
- 1 tbsp salt
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
To turn it into Creole Seasoning, just add the following ingredients:
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1 tsp paprika
Method:
- Combine all ingredients in a small bowl. Transfer into an airtight container or ziplock bags until you are ready to use it.
- When using it, just rub a serving into your favorite meat or vegetables before cooking. You can also season stews and sauces with it.
