Both Cajun and Creole seasonings are interchangeable. Yet, they are sometimes confused with blackened seasoning. Cajun seasoning is a basic blend of onion powder, garlic powder, black pepper, and cayenne pepper. Creole seasoning uses the same mixture but with the addition of herbs and spices. Oregano, basil, thyme, paprika, rosemary, and parsley are among them. Both of these seasonings are native to the New Orleans region of Louisiana and both represent the diverse cultures of the state. Cajun originated from the Acadians-Canadian Frenchmen who relocated to the United States while Creole came from Italians, Irish, and Africans. Nevertheless, there’s only one question to ask yourself when choosing between the two: do you prefer something spicy or something well-seasoned? If you like heat, opt for Cajun seasoning. Otherwise, go for Creole.
Cajun Creole Seasoning Trivia
- Cajun seasoning is used in making country food; Creole seasoning is used in crafting city food.
- Cajun and Creole cuisine uses a base unique to Louisiana – Holy Trinity. The holy trinity is a combination of onions, bell peppers, and celery, and it’s the Louisiana counterpart of what we know as mirepoix.
- Cajun Creole seasoning is also beneficial to everyone’s health; garlic powder is a good source of vitamin B6, onion powder is a good source of vitamin C and dietary fiber, and paprika is a good source of vitamin A, iron, fiber, and magnesium. It also helps in fighting inflammation, constipation, and even reduces the risk of cancer.
- Cajun Creole seasoning is also used to flavor cocktails such as Bloody Marys.