Make any day taste like you're celebrating Mardi Gras by shaking up a batch of Creole Seasoning to sprinkle over chicken, steak, pork, or seafood. Then learn how to make Creole marinade for meat using this zippy spice blend as the base.
In a small bowl or jar, combine sweet paprika, garlic powder, salt, freshly ground black pepper, onion powder, cayenne pepper, crushed dry oregano, and crushed dried thyme. Store in an airtight container in the pantry for up to 6 months.
Paprika: Both sweet and smoked paprika work here.
Salt: Add salt to taste; 2 tablespoons is my sweet spot for this Creole Seasoning mix. You can also omit the salt entirely and add it to individual dishes as you go, if you prefer.
Cayenne pepper: Crank the heat up or down by adding more or less cayenne pepper. Leave this out if you don’t dig spicy food.
Yield: This Creole Seasoning recipe makes ¾ cup seasoning.
Storage: Store covered in a dark, cool place for up to 6 months.