Creole Seasoning – ToTry


In “Uglesich’s Restaurant Cookbook,” author John Uglesich says that chef Paul Prudhomme inspired this seasoning. It was used on all grilled products before they were cooked at the restaurant.

Uglesich’s grill seasoning

  • 4 tablespoons salt
  • 1 2/3 tablespoons cayenne
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 1/2 cup sweet paprika
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon plus 3/4 teaspoon black pepper
  • 1 tablespoon plus 3/4 teaspoon white pepper
  • Pour all ingredients into an airtight jar and shake until well blended.

Creole Seasoning Blend by JOSLYN

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

[This is 20 tbsp so 1:30 Accent is 2 tsps of accent.]



1/2 Cup Kosher Salt
1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper [or 4.5 Tbsp]
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano

Combine all ingredients and place in an airtight jar or plastic container.

Makes about 10 oz.

If adding Accent at 1:30 the above is 32 Tbs (2-1/2 C) so add 1T of Accent and delete 1T salt]

April 2017 – Made a batch and tried it on various things.

From a Post at SMF – This is the recipe for Tony Chachere’s cajun seasoning in the green can that most of us use.

1-26 oz box of salt
1-1/2 oz fine ground black pepper
2 oz cayenne pepper
1 oz garlic powder
1 oz chili powder
1 oz msg (accent) [1 of 26+1.5+2+1+1=31.5  OR 1 part Accent to 30 parts of everything else]

I always halve the salt in this recipe and if you want it spicy, double the cayenne.

Print Friendly, PDF & Email