This homemade Cajun Seasoning recipe is the perfect blend of zesty, spicy, savory flavors that are sure to kick any dish up a delicious notch.
Do you guys have a jar of Cajun seasoning in your spice drawer right now?
If not, grab your measuring spoons and let’s make a quick batch homemade! Cajun seasoning has long been one of my go-to faves for amping up everything from chicken to seafood, veggies to potatoes, soups to stir-frys, dips to dippers, roasting in the oven or on the grill — you name it. It’s one of those brilliant spice blends that works well with just about everything. And this particular bold, zesty, and homemade Cajun seasoning blend is my all-time fave.
It only takes a few minutes to make, and I bet you already have the ingredients in your spice drawer.
Let’s do it!
Cajun Seasoning Recipe | 1-Minute Video
What Is Cajun Seasoning?
Alright but first, let’s back up a sec. Exactly what is Cajun seasoning, you might ask? It’s a rustic seasoning blend that hails from Louisiana, the home of delicious Cajun cuisine. Everyone tends to have their own spin on it, but in general, it’s a spicy blend featuring lots of paprika, cayenne, garlic powder, pepper and oregano. Various other seasonings can be added to taste. I’ve also included salt in my blend, so that you can use the seasoning on its own. But you’re welcome to leave the salt out if you would prefer to add it separately to taste.
Cajun Seasoning Ingredients:
My homemade Cajun seasoning recipe calls for:
- paprika (I prefer using smoked paprika)
- kosher salt
- garlic powder
- ground black pepper
- ground white pepper
- onion powder
- dried oregano
- cayenne
- thyme
How To Make Cajun Seasoning:
To make Cajun seasoning, simply mix all of the spices up in a jar and cover with a lid. Then the seasoning blend should keep for up to 1 year.
How To Use Homemade Cajun Seasoning:
Stay tuned, because I have a yummy new Cajun recipe coming on the blog tomorrow, which would be a fantastic way to take this seasoning for a first test run. I also regularly use it to season everything from jambalaya to roasted sheet pan dinners to stir-frys, soups, kabobs and more. It especially pairs well with:
- Proteins: Chicken, fish, shellfish, pork, steak and tofu.
- Veggies: Especially roasted or in stir-fries. Also, Cajun seasoning is fantastic on all kinds of potatoes (baked, roasted, fries, etc
- Dips: It’s delicious stirred into everything from hummus, queso, spinach artichoke dip…even guacamole!
- Breads and crackers: It’s delicious sprinkled onto flatbread, pita chips, or various other kinds of breads.
A few particular recipes I would recommend include:
- Jambalaya
- Cajun Shrimp Alfredo Casserole
- Jambalaya Soup
- The BEST Stovetop Mac and Cheese (stir in an extra tablespoon or two!)
Have fun, play around with this seasoning, and I bet you’ll discover some new faves of your own! Enjoy!
Cajun Seasoning
Ingredients
- 3 tablespoons paprika (I prefer smoked paprika)
- 2 tablespoons fine kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon ground white pepper
- 1 tablespoons onion powder
- 1 tablespoon dried oregano
- 1 tablespoon cayenne
- 1/2 tablespoon dried thyme
Instructions
- Mix all ingredients together in a bowl or spice jar until evenly combined.
- Use immediately, or store in a sealed container for up to 1 year.
Did you make this?Let me know how it turned out in the comments below!
I’m honestly amazed that just the right combination of every-day spices truly tastes “cajun” – as this does. I use a good smokey paprika, and it’s just perfect. This is my go-to cajun seasoning – thank you!
Hello and don’t be tired
Thank you very much for the spice recipe that you posted on the site.
Question: Is it possible to add rosemary, dried basil in this recipe?
Very good cajun seasoning – i use it both in jambalaya and in gumbo.
Will this recipe be as effective with less salt?
Yes. I prefer to add salt separately, so I never add salt to my spice blends
Can this recipe be made without salt & still taste good?
I just completed my mixture. I’m putting it on my Turkey and frying it! Yummy, can’t wait!
Love this recipe. I make it all the time
Putting it on turkey loin (breast) in crockpot. Fingers crossed.
I’ve made a double batch of this recipe at least a dozen times over the years, and I put it on almost everything! Ribs, chicken, eggs, even popcorn (Cajun + lemon pepper on popcorn is to divine). I have even made a few batches as gifts to friends!
Thank you so much for this recipe!
Incredible!!!
Making jambalaya for dinner tonight. I will ket you know how my my dish came out.
How did it turn out?
I dry and powder my own garlic powder and onion powder. Should I adjust how much I put in?
Honestly it depends on taste but my penny on thoughs (2 cents is the US version). I toast and grind many spices (cumin, coriander, cloves, (nutmeg), cinnamon!, cardamom off the top of my head), AND do not reduce amounts. I adore that my spices are fresher and more nuanced in flavour BUT I don’t find they’re intense, make the spice mix unbalanced as a result. I can only assume onion and garlic is the same. Oh how I wish to have the space for a dehydrator 😍
Made this recipe and added 1 tsp of chili pepper…. was amazing. I used it in my black n blue Cajun burgers… better than any store bought hands down. Thank you!!!