Okay, so… no, I don’t really know the difference between Cajun and Creole.  I looked it up online in preparation for this post, and apparently it’s a big controversy. I didn’t expect reading about Cajun and Creole spices to sound like a soap opera, but it sort of is. There’s seems to be no straight definition about the differences between these two styles of Louisiana cooking… the only agreement being that there is a difference.

Now, I love food and cooking, but I’m far too lazy to spend a half-hour reading over the differences between these two types of southern cuisine just so I can tell you if my favorite spice mix is Cajun or Creole. I’m guessing you probably don’t care… or if you do, you can look it up and tell me which it is!

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This Cajun/Creole seasoning is an Emeril recipe. And though I find Emeril and all that “bam”-ming around a little irritating (I’m just mean like that– Rachel Ray gets on my nerves, too), there’s no denying that this spice mix is wonderful. You can use it on everything… and I do. It’s great sprinkled over chicken breasts to make blackened chicken sandwiches. Or in jambalaya. Or as my favorite way to prepare catfish: just sprinkle on a generous coating of this spice mix, and saute the catfish filets in a little olive oil. It makes a crisp, breading-like cajun crust that’s just too good.

This also makes great gifts. Make up a huge batch of it, put it in pretty jars, and give it as gifts to those people who you have no idea what to buy for. You know, co-workers, neighbors, and other people whose names you tend to forget.

Emeril’s Cajun/Creole Seasoning

Ingredients:
2 1/2 tbsp. paprika
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. freshly ground black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. dry oregano
1 tbsp. dry thyme

Instructions: 1. Combine ingredients in a small bowl. Mix up with a fork.

2. Store in an airtight container in a cool dry place. Will keep for several months.

3. Sprinkle on everything!

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