Cajun vs. Creole Seasoning: A Comparison of the Seasonings

Traditional Cajun seasoning combines ground black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika to create a peppery heat with an earthy undertone. However, you can add a pinch of salt and dry ground mustard to create your own twist. For a smoky Cajun seasoning blend, mix in chipotle chile peppers, cardamom, and cumin.

Many of the flavors and spices associated with Cajun culture come from a mix of different cuisines. After the British forced French settlers out of Acadia—a Canadian region spanning into parts of present-day Nova Scotia and Quebec—they moved to the bayous of Louisiana, now known as New Orleans. Native American, West African, and Caribbean influences merged with the French cooking style to create the flavors of Cajun cooking and Cajun food, making this seasoning blend a fusion of different cultures.

The base of Creole seasoning consists of black pepper, garlic powder, onion powder, a pinch of cayenne for a spicy kick, and herbs, such as dried thyme, basil, and oregano, for aromatics. Add bay leaves, rosemary, and parsley for extra seasoning or to replace one of the other herbs found in this spice blend.

Many of these herbs result from the diverse influences on Creole cuisine, as African, Italian, French, Portuguese, and Spanish immigrants have historically contributed to the unique spice mix.

The main difference between Creole and Cajun seasoning blends comes down to the ingredients: Cajun seasoning features an array of ground peppers—black, cayenne, and white—while Creole seasoning is more herbal, with recipes often containing oregano, thyme, rosemary, and paprika.

The spicy kick from Cajun seasoning blends pair well with a variety of dishes. Use this seasoning mix for traditional Cajun cuisine or for marinating chicken and fish. Here are some other dishes to pair with Cajun seasoning:

1. 1. Shrimp étouffée: Étouffée (from the French word for “smothered”) is a Cajun and Creole dish consisting of seafood—traditionally shellfish—or chicken poached in a light gravy made from seafood stock, garlic, celery, onions, and bell peppers, served with rice. By marrying the heat of Cajun seasoning with the fragrant herbs of Creole seasoning, étouffée is the ultimate vehicle for the best of Southern seafood. Learn how to make shrimp étouffée.
2. 2. Fried fish and grits: Fish and grits is a Southern country food dish consisting of peppery, cornmeal-crusted fish atop creamy grits, a type of porridge made from cornmeal. Traditionally, dent corn—a variety with a dent in the top of the kernel—was the star ingredient of Southern grits, but yellow corn and white corn have since taken their place. Cajun fish and cheesy grits are a classic combination; the fish receives a generous coating of Cajun seasoning and other spices to amplify the flavor and balance the creamy, cheesy taste of the grits. Try Chef Mashama Bailey’s fish and grits recipe.
3. 3. Cornbread: Cornbread is a versatile side dish popular in Southern cooking for its tender, crumbly texture and sweet aroma. Indigenous Americans originally used ground corn (maize) in the recipe for thousands of years, an ingredient later embraced by European settlers. Traditional Southern cornbread recipes feature little to no sugar and a higher cornmeal-to-flour ratio, making it a perfect batter for Cajun spices. It’s also a great side dish to serve alongside Louisiana seafood gumbo.
4. 4. The Cajun Holy Trinity: The Holy Trinity is an aromatic base used primarily at the heart of Cajun and Creole cuisine in and around New Orleans, Louisiana. The Cajun recipe calls for one part white onion, green bell pepper, and celery. Some Cajun Holy Trinity recipes and preparations also include green onion or shallots, parsley, and garlic—sometimes referred to as adding “the Pope.” Use Cajun seasoning to amplify these foundational ingredients, which serve as a good base for rice, braises, scrambled eggs, and gazpacho.

Creole seasoning has an herbal flavor profile, making it a great addition to savory dishes in Creole cooking and beyond. Here are some dishes that can benefit from Creole seasoning:

1. 1. Gumbo: A staple dish in Creole culture and cuisine, gumbo is a rich, flavorful stew that combines sassafras leaves (which taste like root beer) and okra’s unique flavors and textures (bittersweet with a slimy texture) with various meat options. Any gumbo’s exact flavor depends on its ingredients: Seafood, boneless skinless chicken breasts, and andouille sausage are common options. Mirepoix—a combination of onion, bell pepper, and celery used to flavor a soup base—gives a slight sweetness to most Creole gumbos.
2. 2. Crab au gratin: Crab au gratin, or crabmeat au gratin, is a cheesy casserole dish. An appetizer or an entrée, the dish combines cheese sauce and crabmeat layers, using a culinary technique called gratin. The technique involves topping a dish with panko breadcrumbs, cheese, or melted butter before baking it under a broiler to achieve a crispy brown crust. Mix crab au gratin with Creole seasoning and cayenne pepper for a little heat to balance the sugars in the shellfish.
3. 3. Jambalaya: Jambalaya is a popular one-pot meal from Louisiana. To make jambalaya, brown the meat first, then add a mirepoix of bell pepper, celery, and onion to the fat. Finally, toss the rice with the meat and veggies, and cook it in fish or chicken stock with Creole seasoning blends. Adding crawfish to this Creole dish is another way to enhance the texture and taste.
4. 4. Shrimp tacos: Shrimp tacos are a quick and easy weeknight dinner. To make this dish, marinate fresh shrimp in a blend of Creole seasonings before grilling, sautéing, or frying. Add fresh cilantro and lime juice on top, and serve alongside pico de gallo or mango salsa. (The spicy kick from the Creole seasonings pair well with the zesty taste of salsa.) Shrimp tacos are also a great option for cooking multiple servings at once, ideal for backyard BBQs with families and friends.

You can substitute Creole seasoning for Cajun seasoning, as these seasoning blends use many of the same base ingredients, such as pepper, garlic powder, and onion powder. However, Creole seasoning does not have as strong of a spicy kick as Cajun seasoning and will give the final dish an herbal flavor. Follow a 1:1 ratio when substituting Creole seasoning for Cajun seasoning.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Mashama Bailey, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.