Cajun, Creole& Blackening Seasonings Recipe

Most people believe that Blackening, Cajun, and Creole are interchangeable. The truth is, they are remarkably similar but there are various differences that separate the three. I personally like the more herbatious creole seasoning. That does not mean that Cajun seasoning does not have its place in the world either because it definitely does.  In this article I am going to distinguish between Cajun, Creole, and Blackening seasoning.

History Cajun, Creole & Blackening Seasonings

Cajun

Cajun cooking is known for its spiciness and heartiness. This combination of flavor and style of cooking is credited from Acadians fleeing to the southern parts of the US, predominantly New Orleans, Louisiana. Acadians were French settlers in north America. These Canadian immigrants brought with them their French influences in the 18th century.

Cajun, Creole& Blackening Seasonings Recipe

Throughout the following forty years, the Acadians’ refusal to surrender turned into a political and strict danger. The British government held onto ranches, consumed towns, and ousted Acadian families. Families were isolated as British officers stacked them onto ships with various objections. Relatives were dispatched all over from New York toward the West Indies. Some were sent down south to the Louisiana regions. Numerous Acadians discovered some acknowledgment in Louisiana, with its solid French foundation and Catholic legacy. Numerous relatives were brought together there as they tried to find each other.

It is during this time that the Acadians became known as “Cajuns”, and these Cajuns began to develop their own lifestyle in the swamps of Louisiana.  This idea became a full-blown cuisine after cultural influences and geographical changes molded this concept over many years. This spice is not to be mistaken for creole seasoning which has some subtle differences. Mostly the number of dried herbs supply the difference, creole tends to have more.

Creole

Creole spice, Cajuns counterpart, is a spicy and zesty flavor profile with a distinct tie to multiple cultures. This spice also originates from Louisiana but is diversified in its sources.

Creole Recipe

This type of cuisine culminates from African slaves, French settlers, and Native Americans. This makes being creole a little harder to define then Cajun. Creole can mean anything from being born in New Orleans with a specific heritage, to descendants of African or Caribbean slaves.

Early Creole pioneers did as well as could be expected with the land. Settlement designs would in general be guided by the territories numerous streams and narrows. Throughout the long-term various yields prospered as Louisiana passed from France, Spain, France (by and by), and afterward the United States. With Natchitoches being the most established settlement in the Louisiana Purchase, it is nothing unexpected that the Creole culture with its profound established and complex history would be expounded on in Literature.

Today, as before, Creole rises above racial limits. It associates individuals to their frontier roots, be they relatives of European pilgrims, subjugated Africans, or those of blended legacy, which may incorporate African, French, Spanish, and American Indian impacts.

Over time, like all foods, these influences came together in harmony to create a unique, singular entity. Whilst compared to Cajun cuisine regularly, there are differences. Creole cuisine is traditionally milder and more composed.

Blackening

A great many people accept that darkening is a conventional Cajun formula, much like gumbo, jambalaya or etouffee, yet this is really a misinterpretation. The blackening cycle was developed and idealized by Chef Paul Prudhomme, at K-Paul’s in New Orleans. Despite the fact that Chef Prudhomme is saturated with Louisiana custom, he really presented the cycle under 30 years prior. Darkening immediately got on, be that as it may, and is currently appreciated everywhere on the world. Redfish was the principal dish to be darkened, yet this adaptable cycle has since been applied to a wide assortment of nourishments.

Cajun, Creole& Blackening Seasonings Recipe

Unlike other spice mixes there is not set recipe for blackening seasoning. This leads to a wide variety of different blackening seasonings that are not tried and true. With that being said, this leaves a world of opportunity for customization and personalization with the blackening seasoning.

How to Use Cajun, Creole & Blackening Seasonings?

Cajun

Cajun seasoning is used to accentuate the foods it is put on. Most people use this seasoning very liberally.It is particularly good grilled, sautéed, or cooked into soups and sauces. Here are a few examples of how to use Cajun seasonings.

Pasta

Pasta is a great medium for this spice. Toast off this spice in butter then add your noodles, or you can just sprinkle on top!

Vegetables

From my experiences this spice is delicious on roasted potatoes. Roasted red potatoes would be the traditional choice but virtually any potato will do. Even though potatoes may be the most popular choice, they definitely are not the only choice for this versatile rub.

Broccoli, Onions, Squash (summer or winter), cauliflower, and peppers are all popular choices when Cajun is concerned. Like I said earlier this spice is very versatile and compliments almost anything. 

Tofu and Tempeh

If you struggle making tofu and tempeh taste good, then this is a good tool for your arsenal. Season your tofu/tempeh with this Cajun spice and sear it in a pan or roast in the oven. With a touch of lemon juice, you will have some dynamite flavor! 

Creole

This is a very versatile seasoning but a little goes a long way. This is a good quality about this spice mix because you could eat this spice two to 3 times a week and not get sick of it! Here are a few examples of how to use creole seasonings.

Starches

Creole is used frequently in rice in the traditional sense. I have come to find out that it isn’t just rice that pairs well, it’s pretty much all starches. This blend is great on potatoes, fries, pasta salads, and the list goes on.

Soups

Creole spice adds some real depth in flavor when it comes to soups. Due to the fact this mix has lots of dried herbs, it should be added in the beginning of your soup recipe. For example, if you are making a corn soup that calls for the corn to be sautéed before adding the liquid; add this spice to the corn while sautéing. Direct heat really helps draw out the flavor of the dried herbs.

Sauces

Add this spice to the early stages of sauces or salad dressings. This will convey a zesty undertone throughout your flavor profile.

Blackening

Blackening seasoning is a little different from the others, as far as using it traditionally. To use this spice traditionally you will need a cast iron skillet and vegan butter. The spice is applied to what every you are cooking then thrown into an extremely hot cast iron skillet. You then pan sear the spiced food item. The spices with start to turn black, hence blackening, then you flip the food item in the pan and thrown in your butter. This creates a deep rich and spicy flavor on your food item. Here are some examples of what food items blackening seasoning works really well with.

Vegetables

Broccoli, Onions, Squash (summer or winter), cauliflower, and peppers are all popular choices when blackening is concerned. Like I said earlier this spice is very versatile and compliments almost anything. 

Soups and Sauces

This spice is delicious when introduced in the beginning stages of a soup or sauce. Let us take cauliflower soup for example, introduce this spice to the cauliflower in the beginning stages by sauteing your cauliflower with the blackening spice before you add your liquid. This will ensure the flavor is distributed throughout the entire soup. You can do the same for pretty much any soup or sauce.

Meat Substitutes

If you struggle making tofu, tempeh, or textured vegetable protein taste good, then this is a good tool for your arsenal. Season your meat substitute with this blackening seasoning and sear it in a pan or roast in the oven. With a touch of acid, you will have some dynamite flavor!

 Tricks and TipsCajun, Creole & Blackening Seasonings

Quality of Ingredients

When using seasonings to boost up the flavor in your recipes, you should always seek the best spices to mix. Spices can be a little expensive, but you are paying for quality and freshness. So, keep that in mind when you a thinking about going with the cheaper alternative. Also think about specialized spices. Instead of buying chili powder, buy the smokey chipotle powder or the dark chili powder. If a recipe calls for paprika, buy the smoked paprika or the sweet pimenton. These are ways to separate yourself from the rest.

Applications

Think about how you are going to use these spices in your recipes, it may change how you prepare the mixes themselves.  If you are putting the spices on chips or fries, if it best to blend the spices in a blender into a fine powder to they can grab ahold of the potato better. If the spices have dried herbs in them, then it is best to add them in the beginning stages of your recipes to increase the amount of time the herbs are cooked. Dried herbs release their flavors over time. If you like more spice in your seasoning, then bump up the cayenne or chili powder. This can give you the desired effect you are looking for.

Storage

Its best to store your spices in airtight containers to preserve freshness.  It is also best to keep spices in a dark area. A container over the oven may be advantageous, but since spices and flavors decay when presented to warmth, light, and dampness, it is not the best spot to keep them.

The best stockpiling temperature for spices and flavors is one that is genuinely steady and under 70 degrees Fahrenheit. If you store flavors in the cooler or fridge, then return them speedily after use.

A decent stockpiling framework keeps spices and flavors dry and in obscurity too. Golden glass containers with hermetically sealed covers are ideal. You may likewise keep them in a cabinet or cabinet, spread the containers with enormous dark names or utilize a window ornament to cover them when not being used. Basically, store your spices and flavors in perfect, impermeable compartments, away from warmth and light and handle them mindfully.

Shelf Life

Spices that have been in your cabinet for a while may look ok, but you need to check the use by date. Using out of date spices is not the end of the world, but it will definitely affect the end result. Your food will seem to fall flat or have a stale taste/ aroma.  Spices stay fresh for about 6 months to a year. Try to keep your collection constantly rotating.

Equipment Needed

  • 1 Mixing bowl
  • 1 Whisk
  • Measuring Spoons
  • Measuring Cups
  • 1 Blender (optional)

 

 Best Cajun Seasoning

Cajun Seasoning Recipe

Prep Time: 5 Minutes

Ingredients

  • 2              Tbsp      Paprika
  • 2              Tbsp      Garlic Powder
  • 2              Tbsp      Dried Oregano
  • 1              Tbsp      Kosher Salt
  • 1              Tbsp      Onion Powder
  • 2              tsp          Ground Black Pepper
  • 2              tsp          Cayenne

Instructions

  1. Mix in a mixing bowl thoroughly.

Best Creole Seasoning

Creole Seasoning Recipe

 

Prep Time: 5 Minutes

Ingredients

  • 6              Tbsp      Paprika
  • 4              Tbsp      Garlic Powder
  • 3              Tbsp      Onion Powder
  • 2              Tbsp      Cayenne Pepper
  • 2              Tbsp      Black Pepper
  • 1              Tbsp      White Pepper
  • 1              Tbsp      Dried Parsley
  • 2              Tbsp      Dried Oregano
  • 2              Tbsp      Dried Basil
  • 2              Tbsp      Dried Thyme

Instructions

  1. Mix in a mixing bowl thoroughly.

*This recipe is pretty mild. Bump up the cayenne pepper if you like heat. 

Best Blackening Seasoning

Blackening Seasoning Recipe

Prep Time: 5 Minutes

Ingredients

  • 4              Tbsp      Paprika
  • 2              tsp.        Onion powder
  • 2              tsp.        Garlic powder
  • 1 ½         tsp.        Dried thyme
  • 2              tsp.        Dried oregano
  • 1              tsp.        Ground black pepper
  • 1              tsp.        Salt
  • 1              tsp.        Cayenne (optional)

Instructions

  1. Mix in a mixing bowl thoroughly.

 FAQs

  1. I am allergic to oregano is there a good spice to substitute with?

Yes, there is. Try using marjoram. This will give a similar flavor profile in these particular spices. Basil is a good substitute as well.

 

  1. Is it ok to store these spices in the refrigerator?

Storing these spices in the fridge is totally fine. If you begin this storage method, you have to stick with it. You don’t want the spices to go through a lot of temperature changes.

 

  1. Can I change these recipes and it will still be good?

You can change these recipes to fit your needs. Developing these types of recipes is all about trail and error. Everyone’s taste buds are different, so if you want to change these recipes, it may take a few times to get them perfect for your palate.

 Sources

New Orleans, experience. “Cajuns and Creoles.” Cajuns and Creoles | Experience New Orleans! 2016, www.experienceneworleans.com/cajun.html.

nps.gov. “Creole History and Culture.” National Parks Service, U.S. Department of the Interior, 9 Jan. 2018, www.nps.gov/cari/learn/historyculture/creole-history-and-culture.htm.

Contributor. “What Is Blackening Seasoning?” LEAFtv, 14 Nov. 2019, www.leaf.tv/articles/what-is-blackening-seasoning/.

 

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Author

My name is Mason Bostwick. I am the owner and creator of freshvegplate.com. I have been a chef all my life, it is the only profession I have ever had. Cooking means more to me than it should, but for my constant obsession of food I have seen much success in my career.

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