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
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 0 About 3/4 cup 1x
Description
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.
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.
Just made this tonight to put on our foil packet dinner. It was fabulous!! Definitely going to make this again.
Thank you for sharing your recipe for cajun seasoning.
OK so I ran out of my cajun seasoning that I had bought from the store while making 2 batches of creamy red beans and rice. I found this recipe and decided to give it a whirl. I’ll let you know in about 1 hr if it’s a hit or not! I have 5 hungry boys and a hangry husband waiting to try it. I did lower the salt content because my husband has high blood pressure so that might change the flavor some but I don’t think it will be by alot.
How hot, on a 1 to 10 scale, would you say this is? Most Cajun seasoning is too spicy for me and the little ones, so I’ll probably need to tone it down a bit.
I would say a 7-8. It was perfectly spicy for me, but I like it spicy. I would half the cayenne and then adjust to your liking.
Thank you for posting this recipe! It came in very clutch for me this weekend!! I am glad I ran out of cajun seasoning because it forced me to learn how to make this nice fresh one.
I’m so happy to have every seasoning! ? I am cooking a chicken meal called “Homestyle Skillet Chicken” from 3 Books in 1 One Dish Slow Cooker Casserole Cookbook right now using your Cajun Blend! I can’t wait to try the meal when it is all complete! Stop by my website and view my blog to see pictures of the meal! I will shout you out on my blog and Instagram @eatingkosher_ ! Thanks so much! -EthnicMamma
This is delicious! My hubby LOVES Cajun seasoning on his burgers when we go out. I haven’t been able to find a store bought mix that he likes. This was it!
Perfect blend…Ive had store bought in the past but having tried this, I will always make my own from now on…I boiled some basmati rice, diced 150 grms of chicken and added 2 good teaspoons of this mix…Fried it up in a couple of tablespoons of olive oil then added the rice and stir fried it for a couple of mins, adding a bit of chopped fresh coriander….It was so yummy….Nom Nom Nom Nom Nom…..
What a wonderful and easy way to do home made Cajun seasoning! Thank you so much for your great twists in cooking where you make it so easy to follow! Keep it up and I’m sure a lot of moms love you!
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This blend was introduced to me a few years ago. I worked in a southern kitchen and we learned quite a bit. My favorite are Cajun shrimp tacos. Thank you for reminding on the mixture. I always forget the white pepper. ?
I’ve tried other recipes for Cajun seasoning. This is the last recipe I’ll try because it was great. Backed off a little on the oregano, as it isn’t one of my favorite. Thanks for the recipe.