Homemade Cajun Seasoning Blend

Although Cajun seasoning isn’t only native to Louisiana, old time Louisiana Acadians (Cajuns) built an entire culture around their seasoning blends. Over generations of using what grew locally and abundantly, they brought life to developing time honored recipes.

True to this tradition, this base Cajun spice recipe has been handed down through generations. Lucky me! Because it’s one of those all-in-one blends that works for a bevy of delicious dishes.

How Spicy is Cajun seasoning?

Generally speaking, I’ve found this blend to be comparable in heat/spice level as most well-known store brands (Emeril, Zatarain’s, McCormick). This didn’t actually surprise me. Most store-bought seasoning blends, from tacos to beef stew, contain about 25% or more salt by volume. Salt is a cheap way to emphasize flavor.

What is Cajun Seasoning Used on?

I cook Cajun style food fairly regularly. The rich aromas and flavors are reminiscent of “home.” I use this seasoning mixture for just about everything, from summer seafood boils to roasted sheet pan dinners. It pairs especially well with:

• Proteins: Blackened chicken, shellfish (crawdads or shrimp), pork, steak, and blackened fish are terrific. I haven’t tried it with vegetarian or vegan options such as tofu, but I’m confident it would be just as delightful.
• Veggies: I like to sprinkle Cajun seasoning on broccoli and add cheese. But my real favorite? Dusting French fries and oven roasted potatoes with a coating of seasoning.
• Dips: It's delicious stirred into everything from hummus, white queso, spinach artichoke dip…even ranch dip!
• Soups and Stews: Naturally, this blend plays an integral role in my Chicken and Sausage Gumbo. But it’s versatile enough to use as a base in other soups like Chicken and Kale or Old Fashioned French Onion.

Other recipes I’d recommend:

• Blackened Chicken Alfredo Pasta
• Blackened Fish Tacos
• Cajun Crab Dip
• Dirty Rice
• The Best New Orleans Etouffee

Ingredients and Notes

An easy spice mix of pantry staples that is as simple as stirring together.

A mix of thyme, garlic powder (not garlic salt), onion powder, paprika, white pepper, cayenne pepper, dried oregano, and salt make up this authentic blend. You may substitute black pepper for white, although white pepper is distinctive tasting and doesn’t quite seem as punchy as black peppercorns. In truth, it’s all subjective, some people consider white pepper to be spicier.

In my experience, excess salt alters the spice level of food when it’s cooked over high heat. There’s vastly less salt in this blend when taste tasted directly against most brands.

Flavor Note: Add about ½ teaspoon more Thyme for seafood recipes such as gumbo. All of my recipes include a breakdown of their seasoning mix in their respective instructions.

A Word on Authenticity

I’ve stumbled across a lot of recipes where cumin has been included their Cajun cuisine. I don’t agree with that as a traditionally used spice.

Perhaps Creole seasoning is more apt? City dwellers had more access to spices and more Spanish influence. Many of these flavors were developed centuries ago, when the availability of produce and spices was nothing like it is today.

However, I am a foodie, not a purist. I invite you to experiment to suit your taste. Blackening seasoning has some variations by cook and tradition. Try adding a little cumin, smoked paprika, basil or chili powder in your own spice blend and see how you like the taste.

This recipe yields enough seasoning to make dinner for four. If you prefer to make enough to keep some stored for future use, I recommend at least changing the recipe ingredient measurements from teaspoons to tablespoons.