Creole seasoning can be used to spice up just about everything. Instant cajun flavour.

I’m a fan of creole cuisine. It got way too trendy for a while with cajun fries, cajun chicken burgers, cajun this, cajun that – they took whatever crap they had and called it cajun I think…

I even like a few of the pre-mixed seasoning mixes. My favourite is Slap Ya Mama although Tony Chachere’s More Spice is pretty good too. There’s two problems though. These mixes are salty. I like salty but it does limit how much spice mix you can add. The other problem is they are hard to come by outside the US.

A simple, low salt creole seasoning that spices up everything! - 1

This is a simple creole seasoning. You can find more involved recipes that you can use instead of this one. Just make sure it’s not too salty. I like this one because it is somewhere between Slap Ya Mama and Tony Chachere’s More Spice. It could be hotter but again, I don’t want to create a dominant seasoning that limits how much I can add.

The world doesn’t need yet another creole spice mix but I’m going to do it anyway. Use it on roasted meats, in gumbos, on the grill, on eggs – yes, even on a chicken burger if you must.

A simple, low salt creole seasoning that spices up everything! - 2 A simple, low salt creole seasoning that spices up everything! - 3 A simple, low salt creole seasoning that spices up everything! - 4

creole seasoning

Ingredients

  • 1 Tbsp kosher salt
  • 1 Tbsp paprika - good quality
  • 1-2 tsp cayenne - depending on how spicy you like
  • 2 tsp granulated garlic
  • 2 tsp coarse black pepper
  • 1 tsp dried thyme

Instructions

  • Mix and use. All over the place!

I’ve mentioned before that you really should dig out the rotisserie that came with your BBQ. It’s worth it for no other reason than to make rotisserie chickens. Indirect heat, a bit of smoke and 45 minutes and you are digging into succulent chicken with wonderfully crispy skin. Who doesn’t love crispy chicken skin?

Rotisserie chicken cooked over fire. Spit-roasting self bastes the bird. The result - a succulent, crispy bird served up with a simple board sauce. - 5

Board sauce is a super easy way to add that little bit extra goodness. Adam Perry Lang goes into it in detail in his Charred and Scruffed cookbook (well worth seeking out, BTW) but at it’s simplest you simply collect those juices that wind up on the cutting board and mix in some complementary flavours to create a few spoonfuls that really amp up the meal.

Rotisserie chicken cooked over fire. Spit-roasting self bastes the bird. The result - a succulent, crispy bird served up with a simple board sauce. - 6 Rotisserie chicken cooked over fire. Spit-roasting self bastes the bird. The result - a succulent, crispy bird served up with a simple board sauce. - 7