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Creole seasoning is a delicious seasoning made from numerous different ingredients that has a lot in common with Cajun rub. Are the two interchangeable? Not entirely!
While you will often used the terms Creole and Cajun seasoning used as synonyms, this is not in fact actually accurate. Rather, Creole and Cajun seasoning are slightly different variations of essentially the same concept. The main difference is that you will need slightly bigger spice racks for Creole seasoning as it tends to include more spices and herbs that Cajun. That includes extra garlic from a garlic press, extra onion, more black pepper, more cayenne, etc. along with extras like oregano and basil.
Origin and History
So what is Cajun/Creole seasoning? Essentially, this seasoning comes from the Acadians – a people who were deported from Britain in 1755. They would go on to settle in Louisiana where they essentially continued their life and culture as it was before the ‘Grand Derangement’ (as they called the deportation).
Problem is, that they weren’t able to cook a number of their old recipes as the climate here was so different and many of their ingredients would no longer grow. And so their cuisine had to adapt and develop into what is now known as ‘Cajun’!
You can find a whole bunch of Cajun cookbooks, with plenty of ideas to get you started!
Making Creole Seasoning
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon basil
- 1 tablespoon oregano
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
It’s a rich and varied combination that tastes fantastic!
The best way to get the hang of using any seasoning, herb, or spice, is to try cooking with it in a recipe. For that, we’re going to be having a stab at Jambalaya. This is a delicious meat stew that uses lots of seasoning to bring out a rich flavour – it can be cooked easily in a slow cooker.
TO make this one. you will first brown off some meat (ideally chicken) in stock pots. Fry up some onions at the same time, and a little more garlic. Next, add to your slow cooker and add some chopped tomatoes around the bottom. Cover the meat in a thin layer of oil, and then you’re going to take your Creole seasoning and rub it all over the meat to really add flavour. Add rice around the edges.
Place the lid over the top and leave it to cook for a good while. The result will be something that is tender, rich, and spicy. You can also add a little extra cayenne if you want spice, and you’ll find that the flavour is also infused in with the rice.
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