Creole béchamel sauce


Creole vs. Cajun:

Creole and Cajun spice blends have the majority of their ingredients in common. Cajun seems to have a few extra and the common ingredients are used in different proportions.

Creole blend: salt, paprika, roasted garlic, toasted onion, black pepper, cayenne, thyme, oregano

Cajun blend: paprika, onion, salt, garlic, white pepper, black pepper, chiles, medium yellow mustard powder, cumin, thyme, cayenne, oregano, sage, celery

There are variations between suppliers and brand names, but generally, Cajun spice blends tend to be spicier than Creole, even though some Creole blends can be quite hot as well.

Creole béchamel sauce:

This is the same method as a regular béchamel sauce,
The only difference is the addition of Creole spices right at the start, which may give the sauce a slightly orange tint. Depending on the blend and how much you use, this can become quite spicy.


This is what you need for 2 servings:

  • 1 tbsp. flour
  • 1 tbsp. oil
  • 2 cups milk, warm
  • S&P
  • Creole spice blend


  • 1 cup grated melting cheese
Pic1: Creole béchamel sauce over seafood pasta



Pic2: fry Creole spices in the roux
Pic3: add milk
Pic4 add more milk


Pic5: simmer 10-15 minutes
Pic6: stir in cheese
Pic7: all done