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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
I dry and powder my own garlic powder and onion powder. Should I adjust how much I put in?
SNL —
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 😍
John74 —
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!!!
Putting it on turkey loin (breast) in crockpot. Fingers crossed.
Steph K —
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!
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?
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!
I made this for the first time on 6/6/20. Kept it in the fridge. I added India Turmeric Root.
Using it on a pork loin today.
I love this recipe!!
Made another batch today. See you again in 2.5 years 🤣❤️
Ran out of store-bought seasoning and came across this recipe. I omitted the salt and added a little more smoked paprika. Made a Cajun chicken pasta. Seasoning was perfect.
This is a Creole recipe, not Cajun, and I’ve not ever seen jalapeños in Creole Jambalaya before either. Neither Cajun Jambalaya or gumbo have tomatoes but Creole recipes do. Not to say that Creole recipes aren’t good because they can be, but it’s like calling Chop Suey Chinese when it is an American created food.
To clarify: Creole food is from the parishes (counties) around New Orleans and Cajun food is from the areas in South Central Louisiana west of the Mississippi.
Instead of thyme, I put in 2 T Italian seasoning (idea from another recipe). I was coughing and sneezing by the time I was done making it! Also, funny thing. I bought Cajun Seasoning 25 years ago and had hardly used it, but about 4 months ago, I made blackened Tilapia with Garlic Aioli for my family and everyone loved it, and they want me to make it every couple weeks. So we used the whole container of 25 year old seasoning in the last 4 months… and it made great blackened Tilapia!
So today we were making the same recipe and realized we didn’t have any more Cajun Seasoning… so I made this recipe. I would say that it was fabulous and worked as well or slightly better than the commercially made spice mix. Thank you! This filled my empty bottle and this time it will only last 4 months since we love this dish so much. For anyone interested… it’s super easy and delicious!
Blackened Tilapia Recipe, Preheat oven to 400 F. Serves 4
First make the aioli. If you’re in a hurry, an easy and still delicious recipe is to just add 2 medium minced garlic cloves per 2 oz mayo), but if you have more time, this is great:
Garlic Aioli
1/2 cup mayo
2 very large minced garlic clove or 4 medium
4 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
Tilapia:1.5 pounds tilapia
Salt and pepper both sides.
Sprinkle ~ 1 1/2 T. cajun seasoning on fish… A light sprinkle will cover both sides.
Bake 13 minutes, check for doneness (cut a piece at fattest part to be sure it is white and flaky). Keep baking a little longer if it is not yet done. I usually end up baking it 15 minutes.
Yep ~ another keeper from you! I used 2 T smoked 1 regular paprika. Didn’t have white pepper but it’s plenty spicy & I like spicy! Delicious! Then added 1 tsp ground cumin but think I prefer your version best. Thank you.
Absolutely perfect recipe, my family loved it in our creamy cajun pasta with shrimp. I added only a half a tbsp of cayenne because we’re such lightweights, and my family thought it was perfect. Thank you for providing this recipe.
I hung onto your pork chop recipe since 2018 and have made up the Cajun Seasoning combo to use tomorrow on both the pork chops and my breakfast eggs. Thanks for posting it.
I don’t leave reviews often, but this spice blend is great! I made air fryer Cajun fries with it tonight. Tasted very similar to five guy. It was a hit! Thank you, will be using this often
Good evening! Mixed up a shaker of your Cajun Seasoning and started sharing it on all kinds of stuff. What has stood out for me is either in egg tacos or a heavy dose on burgers cooked on the stove. Thanks you sharing.
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!!!
Making jambalaya for dinner tonight. I will ket you know how my my dish came out.
How did it turn out?
Incredible!!!
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!
Love this recipe. I make it all the time
I just completed my mixture. I’m putting it on my Turkey and frying it! Yummy, can’t wait!
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?
Very good cajun seasoning – i use it both in jambalaya and in gumbo.
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?
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!
I made this for the first time on 6/6/20. Kept it in the fridge. I added India Turmeric Root.
Using it on a pork loin today.
I love this recipe!!
Made another batch today. See you again in 2.5 years 🤣❤️
Glad to find this recipe sand plan to use it when I cook kidney beans.
Perfect recipe,so i dont need this readymix from a grocerystore.
Greetings from geemany
Great mixture. I added a Tablespoon of Old Bay and a Tablespoon of red pepper flakes. I omitted the salt becauce the Old Bay has salt in it as well.
Wow, I just mixed some… My mouth is wanting shrimp, onions, peppers, and celery now.
Kidney beans and rice, here we come! Just need that white pepper.
Great for all meat and fish.
Ran out of store-bought seasoning and came across this recipe. I omitted the salt and added a little more smoked paprika. Made a Cajun chicken pasta. Seasoning was perfect.
Hi! Is the white pepper important, or can you use more black pepper in place of it?? Wasn’t sure how distinctive the white pepper is!
This recipe is exactly like the Essence of Emeril recipe!
Thank you..
This is a Creole recipe, not Cajun, and I’ve not ever seen jalapeños in Creole Jambalaya before either. Neither Cajun Jambalaya or gumbo have tomatoes but Creole recipes do. Not to say that Creole recipes aren’t good because they can be, but it’s like calling Chop Suey Chinese when it is an American created food.
To clarify: Creole food is from the parishes (counties) around New Orleans and Cajun food is from the areas in South Central Louisiana west of the Mississippi.
Instead of thyme, I put in 2 T Italian seasoning (idea from another recipe). I was coughing and sneezing by the time I was done making it! Also, funny thing. I bought Cajun Seasoning 25 years ago and had hardly used it, but about 4 months ago, I made blackened Tilapia with Garlic Aioli for my family and everyone loved it, and they want me to make it every couple weeks. So we used the whole container of 25 year old seasoning in the last 4 months… and it made great blackened Tilapia!
So today we were making the same recipe and realized we didn’t have any more Cajun Seasoning… so I made this recipe. I would say that it was fabulous and worked as well or slightly better than the commercially made spice mix. Thank you! This filled my empty bottle and this time it will only last 4 months since we love this dish so much. For anyone interested… it’s super easy and delicious!
Blackened Tilapia Recipe, Preheat oven to 400 F. Serves 4
First make the aioli. If you’re in a hurry, an easy and still delicious recipe is to just add 2 medium minced garlic cloves per 2 oz mayo), but if you have more time, this is great:
Garlic Aioli
1/2 cup mayo
2 very large minced garlic clove or 4 medium
4 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
Tilapia:1.5 pounds tilapia
Salt and pepper both sides.
Sprinkle ~ 1 1/2 T. cajun seasoning on fish… A light sprinkle will cover both sides.
Bake 13 minutes, check for doneness (cut a piece at fattest part to be sure it is white and flaky). Keep baking a little longer if it is not yet done. I usually end up baking it 15 minutes.
Bon apetit!
So glad I found this — it is hard to find blends without salt. Thanks!
I halved the cayenne pepper and it is the right spice heat for us. Lovely
Yep ~ another keeper from you! I used 2 T smoked 1 regular paprika. Didn’t have white pepper but it’s plenty spicy & I like spicy! Delicious! Then added 1 tsp ground cumin but think I prefer your version best. Thank you.
I just sent this recipe to my son in Canada. He says he can’t find cajun seasoning there.
10/10. made pasta with this seasoning and it was ALSO 10/10.
Absolutely perfect recipe, my family loved it in our creamy cajun pasta with shrimp. I added only a half a tbsp of cayenne because we’re such lightweights, and my family thought it was perfect. Thank you for providing this recipe.
use this for gumbo (without the salt)! it was too spicy for everyone but me, but the spice calmed down after the gumbo cooled and reheated.
Amazing. Very nice mix.
Way too much salt!! Made it with one tablespoon vs 2 and still pretty salty.
I added dry red/green bell pepper to mine (about 3 tbsp). It’s fantastic. I used it in a pot of chicken/andouille gumbo.
I hung onto your pork chop recipe since 2018 and have made up the Cajun Seasoning combo to use tomorrow on both the pork chops and my breakfast eggs. Thanks for posting it.
Love this recipe. It went very well in my gumbo last night. Thank you.
Hii thanks a lot for this recipe
Love this and love all your recipes and ideas. I refer to them so often that now have some of them memorized. You rock
GREAT STUFF!!! WILL MAKE YOU HAPPY!!🥂
Made it an love it
I don’t leave reviews often, but this spice blend is great! I made air fryer Cajun fries with it tonight. Tasted very similar to five guy. It was a hit! Thank you, will be using this often
When recipes call for salt, I half it or exclude it. Will this effect the flavor?
Good evening! Mixed up a shaker of your Cajun Seasoning and started sharing it on all kinds of stuff. What has stood out for me is either in egg tacos or a heavy dose on burgers cooked on the stove. Thanks you sharing.
Nice mix.. used 2 1/2 tablespoons paprika
Sounds good.
I put this on salmon or any kind of fish, add Italian dressing, then bake for 25 minutes at 400 degrees. It’s amazing! Best fish cooking recipes ever!
Great recipe, thanks! I’ll be using this from now on instead of buying pre-purchased.
Only used 1 tsp of cayenne and it was still incredibly spicy, but good recipe
Cajun spice is my favorite seasoning of all times. This recipe is awesome and I’ve made it many times.
I put that s**t on everything!!
Thx
Can you use PLAIN SALT instead of KOSHER?
The best ❤️👍🏼😘