My limited Google search has yielded the following info: Creoles are from New Orleans, while Cajuns populate the rural parts of South Louisiana. Creole seasoning is known as the milder and more refined option. Cajun seasoning tends to be the hotter one.
I mixed up 2 different blends, we’ll try them both out and see what we like.
| Spice | Cajun Blend No. 1 | Cajun Blend No. 2 |
| Salt | 2.0 tsp | 2.0 tsp |
| Black Pepper | 2.0 tsp | 1.0 tsp |
| Cayenne Pepper | 1.0 tsp | 1.0 tsp |
| Paprika | 3.0 Tbsp | 2.5 tsp |
| Oregano | 1.5 tsp | 1.25 tsp |
| Thyme | 2.0 tsp | 1.25 tsp |
| Garlic Powder | 2.0 Tbsp | 2.0 tsp |
| Onion Powder | 1.0 Tbsp | 1.0 tsp |
| Red Pepper Flakes | – | 0.5 tsp |
I’ll probably try these on Pan fried Spaghetti/Macaroni, Fish, Shrimp, Chicken or Pork.