Creole Seasoning

Description: Bring the authentic taste of New Orleans straight to your kitchen with Tasmanian Spice Traders Creole Seasoning. This true Creole blend of paprika, garlic, onion, pepper, cayenne, and savory herbs delivers a complex, robust, full-flavored kick that elevates a wide variety of dishes – perfect for étouffée, seafood gumbo, jambalaya, or even as a rub for grilling. Whether you're grilling, sautéing, simmering, or boiling, our hand-blended Creole Seasoning adds a bold, zesty heat that transforms meats, seafood, vegetables, and soups into unforgettable meals. With every application, you get the true, bold flavors of 'The Big Easy,' bringing an explosion of authentic Creole taste to your cooking.

Our proprietary Creole Seasoning contains no added salt, making it an excellent choice for those managing their salt intake. Its versatile, no-salt formula allows everyone to season their meals to their exact taste, giving you full control over your flavors. And besides, you get more of the good stuff in every container!

What is the difference between Creole and Cajun? They are the same thing aren't they?

Cajun and Creole cuisines, both native to Louisiana, are celebrated throughout the state and its surrounding regions. While they share some similarities, these culinary traditions originate from distinct ethnic groups with unique histories, traditions, and approaches to food.

Creole cuisine is often referred to as ‘city cooking,’ ‘New Orleans style,’ or ‘Louisiana restaurant style.’ Originating in the cosmopolitan city of New Orleans, it reflects the region's multicultural heritage, drawing influences from France, Spain, Africa, Germany, Italy, and the West Indies. Designed more for restaurants and fine dining than home cooking, Creole cuisine is known for its refined techniques, broader range of ingredients, and rich, herbaceous flavors.

Key characteristics of Creole cooking include its use of rich sauces inspired by French culinary traditions and its hallmark incorporation of tomatoes and tomato-based sauces, which are largely absent in Cajun dishes. Creole cuisine features an abundance of seafood, thanks to New Orleans' proximity to the Gulf of Mexico, and often includes imported ingredients, contrasting with the locally sourced staples of Cajun cooking. Although influenced by Cajun cuisine, Creole dishes often ‘elevate’ traditional Cajun recipes by adapting them with fancier techniques and a focus on presentation, making them more akin to fine dining than rustic fare.

Cajun cuisine, in contrast, is rooted in the ‘rustic’ and hearty cooking style of the Cajun-Acadian people. These descendants of French colonists were exiled from Acadia (modern-day Nova Scotia) and relocated to Louisiana in the late 18th century. Known as ‘home cooking’ or ‘rural cuisine,’ Cajun dishes emphasize simplicity and rely almost exclusively on local, readily available ingredients. Cajun cooking is characterized by its meat-forward dishes, featuring smoked sausages, wild game, and proteins like crawfish, alligator, turtle, and frog. These were abundant and free sources of sustenance in rural Louisiana. One-pot meals, such as gumbo and jambalaya, are quintessential examples of Cajun cuisine, designed for practicality and robust flavor. Cajun food showcases a fusion of French culinary techniques with Southern influences, enriched by contributions from African, Spanish, American Indian, and Caribbean traditions. Unlike Creole cuisine, it is less herbaceous and avoids tomatoes, instead focusing on bold, earthy flavors that reflect the rural roots of its creators.