New York State may not be the first place that comes to mind when you think about Creole Seasoning Blends, but with the mention of the Dinosaur Bar-B-Que suddenly it all makes perfect sense.
I have been slowly gathering local recipes from so many different sources, but my all time favorite place to find Upstate New York Recipes might surprise you. It is incredibly low tech, but I have been having great success! My secret source for lost Upstate New York Recipes? Goodwill and second-hand bookshops! I am usually on the hunt for church cookbooks, one of my favorite genres of cookbooks. But occasionally I stumble upon a gem likeTastes of the Town: Favorite Recipes from Rochester’s Best Restaurants, Caterers, and Bakeries.
The Tastes of the Town cookbook was a fundraiser for The Visiting Nurse Service Meals on Wheels in 2005, and is loaded with local recipes. I have a long list of recipes to try in this cookbook, in fact, I think more pages have been bookmarked with a post-it note, than haven’t! But I knew I had to make the Dinosaur Bar-B-Que Creole Seasoning Blend away.
Serving Southern-style meats & draft brews in a biker roadhouse vibe restaurant, Dinosaur Bar-B-Que is an Upstate icon with humble beginnings.Founder John Stage and a small group of others started the biz in 1983 in Syracuse. The idea to start a food business was born at a large motorcycle gathering near Albany, the founders felt that while they are on the road, bikers deserve a good plate of food, and they could offer it. So the founders of Dinosaur Bar-B-Que took to the road, and operated as a mobile concession stand, selling barbecue that was cooked in a 55-gallon drum that had been cut in half and served as a grill.
As the popularity of the southern style barbecue plates grew so did the business,the Dinosaur eventually settled into a permanent location in 1988 in downtown Syracuse, N.Y In 1998, they opened the Rochester store; in 2004, they opened the Dinosaur in Harlem. Now with 9 locations across upstate New York, the Dinosaur is now the destination for slow-smoked meats, homemade sides, live music, and, local and seasonal beer.
One of The Dinosaur’s popular sides dishes, cajun corn is seasoned with thisDinosaur Bar-B-Que Creole Seasoning Blend, but this versatile seasoning blend is also great with pork, steak, and seafood, and in any recipe that calls for creole seasoning.
Up until I wrote this I almost always used the terms Cajun and Creole interchangeably in culinary discussions, but it turns out they are not one and the same, the two seasonings are pretty different, and it all boils down to herbs. With Cajun seasoning, the emphasis is typically on a spicy “heat” with the inclusion of more peppers, while creole seasoning includes more herbs like oregano, bay, basil, thyme, rosemary, and parsley.Basically, if you are looking for somethingspicy, you’re more likely to enjoy a cajun seasoning. If you want something more rounded out with a depth of flavor opt for creole, like thisDinosaur Bar-B-Que Creole Seasoning Blend.
This recipe forDinosaur Bar-B-Que's Creole Seasoning Blend from the Tastes of the Town Cookbook is a great all-purpose Creole Mix. Use on chicken, seafood or steak.
Ingredients
1/2 cup paprika
1/2 cup granulated garlic
1/4 cup granulated onion
3 tablespoons black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1/4 cup dried oregano
1/4 cup dried thyme
2 teaspoons cumin
2 tablespoons sugar
Instructions
Combine all ingredients in a bowl and mix well. Store in an airtight plastic or glass container with a lid.
This is a great seasoning for seafood and steak.
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Recipe Source: Tastes of the Town: Favorite Recipes from Rochester’s Best Restaurants, Caterers, and Bakeries (No longer in Print)
I do want to try the cajun corn recipe, it is also in the cookbook, but I think I am going to hold out until our sweet corn is in season, I think it would be so delicious with fresh corn!
Do you have any local recipes?If you have a recipe you are willing to share,shoot me an email, or leave it in the comments, you will be credited as the source of the recipe when I publish, and I will be eternally grateful.
While very similar, the primary difference between Cajun and Creole seasonings is this: Cajun seasoning contains a combination of ground peppers—cayenne, black, white, etc.—while Creole seasoning is heavy on the herbs—paprika, oregano, thyme, etc.
The short answer is yes, MasterClass explains, as they feature many of the same ingredients. However, with Cajun seasoning being spicier and Creole more earthy, there will be a slight difference in flavor.
If you really don't have many ingredients in your pantry, you can pull together a basic substitute for Cajun seasoning using 1 tablespoon of chili powder, 1 teaspoon of dried thyme and 1/4- 1/2 teaspoon of cayenne pepper.
The distinguishing feature of these two seasons is the level of spiciness. Cajun seasoning is the spiciest of the two seasonings. A more subtle difference is that creole seasoning has a more herbal flavor than cajun seasoning.
So What Makes Them Different? The main difference between Cajun and Creole cuisine is that Cajun cuisine is typically spicier than Creole cuisine. This is because Cajun cuisine uses more spices, such as cayenne pepper and paprika. Creole cuisine, on the other hand, is typically milder.
Old Bay and Cajun seasoning do have differences, but in many cases they can be used interchangeably. The ingredients in the foundation of each spice make them easy to incorporate into various recipes.
As to the difference in the cuisines, Creole can be defined as “city cooking” with influences from Spain, Africa, Germany, Italy and the West Indies combined with native ingredients. Cajun cooking is more of a home cooked style that is rich with the ingredients at hand in the new world the Acadians settled into.
Tony Chachere's Creole Foods is now owned by Chachere's remaining descendants and is run by Don Chachere, his grandson. It continues to offer a variety of cookbooks, seasoning blends, dinner mixes, marinades, sauces, batters, and frozen items.
A suitable substitute for Creole seasoning can be made by combining equal parts of paprika, garlic powder, onion powder, dried oregano, dried thyme, and cayenne pepper. Adjust the heat level according to your preference by increasing or decreasing the amount of cayenne pepper.
If you find yourself in a bind, any Cajun seasoning blend will be a perfect substitute for Creole seasoning, as it has a similar flavor profile of spice mixes and dried herbs. You can also use some other seasoning brands like Old Bay Seasoning. It won't be a perfect match, but will do in a pinch.
Slap Ya Mama Cajun seasoning recipe gives your dishes a world famous zesty kick, as it contains black pepper, chili flakes, smoky paprika and cayenne pepper. Due to the presence of cayenne pepper, Cajun seasoning consists an orange reddish tint.
Creole cooking is typically more refined, while Cajun food is a rustic affair. Locals often refer to the two as “city food” and “country food.” Because Creoles were more affluent, they tended to use a higher number of ingredients—remoulade sauce contains nearly a dozen—along with a generous amount of butter and cream.
Gumbo is perhaps the signature dish of both cuisines. Creole gumbo has a tomato base and is more of a soup, while Cajun gumbo has a roux base and is more of a stew.
Creole and Cajun seasoning blends have similarities, including paprika, garlic, onion, and oregano. The significant difference between Creole and Cajun seasoning is that Creole generally does not include the heat of cayenne pepper, bringing a depth of flavor without the punch of spice.
Chilli powder is a great start when you are looking for a Cajun alternative. If you've got it, add 1 teaspoon cayenne or paprika to 1 tablespoon of chilli, and either 1 teaspoon mixed herbs, or oregano and thyme for an earthier flavour. Season with a little salt and pepper.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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