Corn Free Creole Seasoning
Store-bought spice blends are one of the sneakiest sources of hidden corn derivatives — fillers, anti-caking agents, and maltodextrin can all slip in under the radar. Making your own Creole seasoning from scratch puts you back in control, and the result is genuinely better than anything off the shelf. This blend layers smoky paprika with the heat of cayenne, white pepper, and black pepper, then rounds everything out with garlic powder, onion powder, oregano, and thyme for that deep, complex Southern flavor. The balance of three different peppers gives it a slow-building warmth that's bold without being one-dimensional. Whisk everything together in a bowl, pour it into a jar, and you've got a pantry staple that keeps for up to six months. Use it to season chicken, seafood, rice dishes, soups, or roasted vegetables — basically anything that needs a serious flavor upgrade.
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Learn more →Ingredients
16 servings
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 ½ tsp dried oregano
- 1 ½ tsp dried thyme
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp cayenne pepper
- 1 tsp salt
Instructions
- 1
Combine the paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, white pepper, cayenne pepper, and salt in a small bowl.
- 2
Whisk or stir with a fork until the spices are evenly distributed and no clumps remain.
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