Once I get interested in a topic, I usually get invested and start digging. As soon as I got it in my head that I wanted to make gumbo, the entire Louisiana cuisine was on the table. One thing that makes that style of food unique is the spices. After looking over recipes for Cajun-style spices, I have come up with an easy and hassle-free way to make a Louisiana-style spice blend at home.
The difference between Creole and Cajun
Originally, I didn’t plan on learning the difference between these two. I was simply going to call the spice mix I made ‘Cajun’ and call it a day. However, the more Louisiana-based recipes I looked at, the more I wondered. I kept seeing the two words used interchangeably, and wanted to get to the bottom of the matter.
This proved to be much more detailed than I thought it would be. I don’t care to write an entire report on the differences, as there is a lot to write about. However, I linked a few articles that explain this topic in detail, in case you were curious:
Since I didn’t want to stress myself on getting the name right, I simply called this spice mix ‘Louisiana-style’. I figured it would get my point across without being incorrect. I didn’t come up with this blend of spices, they are common in that style of cooking. I’ve only put it into an easy-to-use format that can be adapted to any size. I have used this spice blend in gumbo and red beans and rice, and am excited to see where else I can try it.
- Smoked paprika
- Garlic powder
- Ground pepper (black or white)
- Onion powder
- Red pepper flakes
- Mix all spices together. Store in airtight container.
Size this recipe up depending on how much you want to make. I typically use 1 part equal to 1 tsp. This yields ~ 1/4 cup.
What are your favorite Creole/Cajun dishes? Do you use them interchangeably? Let me know in the comments!