Red Meat Allergy Friendly Creole Seasoning
Bold, smoky, and layered with heat, this homemade spice blend brings serious Southern flavor to just about anything you want to cook. Every ingredient here is pure pantry staple — paprika, garlic powder, onion powder, dried herbs, and three kinds of pepper — so there's nothing hidden and nothing to second-guess. That matters more than it might seem, because store-bought seasoning blends can sometimes include meat-based flavor enhancers or be processed on shared lines with animal proteins. Making your own from scratch puts you completely in control. The double hit of black and white pepper alongside cayenne gives this blend a complex, building heat that feels genuinely restaurant-worthy. Stir it together in minutes, pour it into a jar, and you've got a reliable go-to seasoning that keeps for up to six months. Use it on seafood, chicken, vegetables, rice dishes — basically anything that deserves a little Creole soul.
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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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