Low Iodine Creole Seasoning
Bold, smoky, and layered with heat, this homemade Creole seasoning blend is the kind of pantry staple that transforms everyday cooking into something seriously craveable. Getting that deep Southern flavor profile at home is easier than most people think — it's just a matter of combining the right dried spices in the right proportions. For anyone managing iodine intake, store-bought spice blends can be a minefield, since many contain iodized salt or undisclosed additives that make label-reading a frustrating chore. This recipe keeps things clean and controlled, using plain non-iodized salt alongside paprika, garlic powder, onion powder, oregano, thyme, and a trio of peppers that build real complexity. You whisk everything together in one bowl, and that's genuinely it — no cooking, no special equipment, no stress. Jar it up and it keeps for up to six months, ready to season chicken, fish, vegetables, or rice whenever the mood strikes. Once you have a batch on hand, it's hard to imagine going back to anything pre-packaged.
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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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