Small Batch Creole Seasoning

Make a small batch of homemade Creole seasoning with simple pantry spices and bold Louisiana flavor. This easy blend adds depth, heat, and balance to meats, seafood, vegetables, soups, and everyday dishes.

Why You’ll Love This Recipe

• Quick to Make: Uses simple pantry spices and comes together in minutes.
• Customizable Heat: Easily adjust the cayenne to match your preferred spice level.
• Budget Friendly: A homemade blend is more affordable than store-bought seasoning.
• Long Lasting: Stays fresh for months when stored in an airtight container.
• Incredibly Versatile: Perfect for meats, seafood, vegetables, soups, stews, and rice dishes.

Creole seasoning has always been a staple in my kitchen, and making a small batch at home gives you so much control over the flavor. I love knowing exactly what’s in it and being able to adjust the heat to match what I’m cooking.

This blend adds so much depth to simple dishes like shrimp, chicken, vegetables, and even eggs. It’s one of those pantry staples that makes everyday cooking feel exciting, and I think you’ll reach for it as often as I do.

You can use this Creole seasoning in so many dishes. It adds bold flavor to chicken, meats, vegetables, and seafood. Try it in seafood gumbo for one, shrimp tacos for one, single serving red beans and rice, and small batch crawfish beignets for an easy way to bring Louisiana flavor to your kitchen.

Ingredients

If you have any ingredients leftover from this homemade creole seasoning recipe, check out our Leftover Ingredients Recipe Finder.

• Paprika: Adds warm color and mild sweetness. For a deeper smoky flavor use smoked paprika and adjust the amount to match your preferred level of smoke. We use paprika in many of our recipes including single serving chicken tikka masala, slow cooker ropa vieja, and small sheet pan chicken fajitas.
• Salt: Enhances and balances all the spices. Use sea salt if you like, and remember you can always add more later – but you can’t take it away.
• Garlic Powder: Delivers a savory, earthy note that builds flavor in the mix. We use this pantry staple in many of our recipes including crack chicken for one, oven baked ribs, and mini vegetable lasagna.
• Black Pepper: Provides a sharp, peppery edge. For less heat try white pepper instead.
• Onion Powder: Brings sweet-savory depth and rounds out the base of the blend. We use onion powder in our slow cooker pot roast, small batch BBQ sauce, and small batch taco seasoning.
• Cayenne Pepper: Supplies the heat – start light and increase to suit your taste. We use cayenne pepper in single serving jerk chicken, shrimp creole for one, and small batch guacamole salad.
• Dried Oregano & Thyme: These herbs anchor the blend with savory, aromatic herbal notes; oregano offers slightly peppery green flavor, thyme adds lemony-earthy nuance. Use oregano in lasagna soup for one and sheet pan Greek chicken. Use thyme in single serving smothered pork chops and tortellini soup for one.

Expert Tips

• Store Properly: Keep the seasoning in an airtight container and place it in a cool, dark spot to maintain freshness.
• Mix Evenly: Stir well or shake the jar to make sure the spices are fully combined.
• Adjust to Taste: Increase or reduce the cayenne to match your preferred heat level.
• Use Fresh Spices: Spices lose strength over time, so using fresh ones gives the best flavor.
• Label Your Jar: Write the date on the container so you know when to refresh your blend.
• Avoid Moisture: Use a dry measuring spoon each time to prevent clumping.

Frequently Asked Questions

If you’ve made this small batch Creole seasoning recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.

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