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And you get to control the salt.
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Cajun seasoning is magic in a bottle. It adds that trademark blend of punchy and herbal flavors to Louisiana classics like Cajun-style shrimp étouffé and jambalaya. But it can also invigorate starchy foods from potato salad to French fries.
I love Cajun seasoning perhaps too much. By the time I add enough to get the potency I want, my food is way too salty. That’s because salt is the first ingredient in most store-bought Cajun seasonings.
This homemade Cajun seasoning lets me control the salt. It also lets me control the heat, so I wind up with a personalized blend that adds exactly enough of that certain something to any recipe. From the herbs to the garlic to the cayenne, every ingredient in homemade Cajun seasoning has amplified flavor.
How Is Cajun Seasoning Different From Creole Seasoning?
You can use this Cajun seasoning interchangeably with Creole seasoning, but while the two are similar, they aren’t identical. Cajun seasoning generally packs more spicy heat, while Creole seasoning emphasizes the dried herbs more.
This all gets tricky because Cajun and Creole traditions share many signature dishes, even though the cuisines are distinct from each other. You’ll see tomatoes used in Cajun cooking but not as much as Creole cooking. Cajun recipes tend to be more rustic and have bolder seasoning. This Cajun seasoning recipe is bold, just the way I like it!
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Ingredients for My Cajun Seasoning
There are a ton of variances in the ratios of ingredients in Cajun seasoning, but the base components themselves remain fairly constant. And you likely already have them all in your cupboard.
- Paprika: Paprika adds an earthiness that grounds the flavor profile. I use sweet paprika (not the spicy stuff), which aligns with traditional blends. You can use smoked paprika if you like to give a mellower yet smokier (though not authentic) flavor.
- Dried herbs: Oregano and thyme appear in equal amounts. I’ve seen recipes with a touch of dried basil, but I think it dilutes that oh-so-distinctive Cajun seasoning taste.
- Onion and garlic powder: The inclusion of these dried aromatics lends an almost bouillon-like aspect to the seasoning.
- Cayenne pepper: The straightforward intensity of cayenne pepper’s heat makes it so you can easily adjust the amount to your heat tolerance.
- Black pepper: Ground black pepper adds liveliness, and if you use freshly ground pepper, there’s a piquant fruitiness as well. Some recipes call for ground white pepper, though it imparts a muskiness that I don’t prefer.
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Recipes to Use Your Cajun Seasoning
- Dirty Rice With Shrimp
- Shrimp Creole
- Cajun Chicken Salad
- Cajun-Spiced Grilled Corn
Homemade Cajun Seasoning
Prep Time10 mins
Total Time10 mins
Servings48 servings
Yield50 g, about 1/2 cup
This seasoning is salt-free, but if you like you can add salt to the mix, too.
Ingredients
1 tablespoon dried oregano
1 tablespoon dried thyme
3 tablespoons sweet paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons cayenne pepper (adjust according to your preference)
2 teaspoons freshly ground black pepper
Method
Grind the dried herbs (optional):
For easy cleanup, I like to lay down a sheet of newspaper to use as a work surface.
If you have an electric spice grinder or mortar and pestle, grind the thyme and oregano until they are not quite a powder. This extra step helps release more flavor, plus it allows the herbs to better combine with the other ingredients.
Combine everything in a medium bowl:
Grab a medium bowl. Add the herbs, then measure all of the remaining ingredients into it.
The shortcut way to combine the seasoning is to get a whisk and mix it until it’s all blended and uniform in color. However, I find the paprika tends to clump up, so I often sift everything together into a larger bowl using a mesh strainer.
I have a giant mortar and pestle and I like to just grind and mix everything up in there since less dust seems to get kicked up than with sifting.
Simple Tip!
Whether whisking or sifting, if your sinuses are sensitive, it’s smart to wear a face mask for this step.
Transfer to a container, label, and store:
Transfer your Cajun seasoning to a jar or small container with an airtight lid. Getting ground spices into the narrow neck of a bottle or jar can be tricky; I grab a sheet of paper, fold it vertically, put the seasoning on it, and then carefully lift it to form a funnel of sorts. Set the folded end of the paper into the neck of the jar and slowly tip the paper up. If the jar gets full, try tapping it on the counter a few times; the seasoning will settle, creating more space.
Keep your seasoning away from heat and light and it will stay fresh for about a year; after that, the flavors fade, but it’ll still be fine to use.
Did you love the recipe? Leave us some stars below!
What’s in your ideal blend of Cajun seasoning? Tell us all about it in the comments.
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| Nutrition Facts (per serving) | |
|---|---|
| 3 | Calories |
| 0g | Fat |
| 1g | Carbs |
| 0g | Protein |
Show Full Nutrition Label
×
| Nutrition Facts | |
|---|---|
| Servings: 48 | |
| Amount per serving | |
| Calories | 3 |
| % Daily Value* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 1g | 0% |
| Dietary Fiber 0g | 1% |
| Total Sugars 0g | |
| Protein 0g | |
| Vitamin C 0mg | 1% |
| Calcium 5mg | 0% |
| Iron 0mg | 1% |
| Potassium 17mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
