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This homemade Cajun Seasoning blend is a tasty, versatile mix of common spices you probably already have on hand. Great on meats, pasta, veggies, and more!
Cajun Seasoning is a delicious spice blend made with common pantry spices that yo probably already have. It can be spicy or mild depending on much cayenne pepper you add.
It’s the same sort of spice blend that you se when you want something “blackened” such as Blackened Chicken or Blackened Salmon. But, it has the sort of universal appeal that lends itself to so many different dishes.
It shows up in several different New Orleans classics such as Cajun Chicken and Fried Green Tomatoes, but I also love to use it in unexpected ways. It gives a little kick to Chicken Caesar Pasta Salad and it’s great in Cajun Chicken Alfredo, a copycat from Chili’s and elsewhere.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Paprika: Both sweet and smoked paprika work here.
- Italian seasoning: To make your own, add 1 ½ teaspoons EACH of dried basil, oregano, rosemary, thyme, and marjoram. If you’re missing one, just leave it out.
- Salt: Add salt to taste (I like 2 tablespoons), or leave it out of the blend and salt your individual dishes as you go.
- Cayenne pepper: Dial the heat up or down with more or less cayenne pepper (omit it entirely if you don’t like spicy food).
Instructions
- In a small bowl, whisk together paprika, garlic powder, Italian seasoning, salt, cayenne pepper, thyme, and onion powder. Store in an airtight container.
Should I use a spice grinder?
I HIGHLY recommend using a spice grinder if you want the freshest flavors for your spice blends. They’re not too expensive and make a tremendous difference in your cooking! The KRUPS Fast Touch Electric Grinder is my favorite one because it’s powerful and easy to clean. You can get it at Walmart for $34.96 but I recommend a few others in my best spice grinder roundup!
Recipe tips and variations
- Yield: This recipe makes ¾ cup seasoning.
- Storage: Store covered in a dark, cool place for up to 6 months.
- Marinade: To make a marinade for 2 pounds of steak, chicken, or pork, whisk together ½ cup olive oil, ¼ cup lemon or lime juice, 1 tablespoon brown sugar, and 1 tablespoon seasoning. Marinade at room temperature for 30 minutes or in the refrigerator for up to 1 hour. Pat meat dry before cooking.
- More Cajun flavors: Depending on what you are cooking, consider adding green bell peppers, onion, and celery (the “holy trinity”), okra, tomatoes, mint, parsley, and hot sauce (especially Tabasco). Pepper jelly is classic, too.
- Mardi Gras: Gearing up for Fat Tuesday? I’ve pulled together 30+ Mardi Gras Recipes to help you celebrate. Start with Crab Cakes with Remoulade, Fried Okra, or Hush Puppies served with a Muffaletta sandwich, Dirty Rice, a bowl of Red Beans and Rice, or Shrimp Étouffée. Finish your meal with a sweet treat such as Bananas Foster, a slice of King Cake, or some Pecan Pralines. Classic cocktail options include a Sazerac or a Hurricane cocktail.
Great recipes for Cajun seasoning
Chicken and Turkey Recipes
Cajun Pasta
Chicken and Turkey Recipes
How to Make Rotisserie Chicken
Mardi Gras Recipes
Fried Green Tomatoes Recipe
Fish and Seafood Recipes
Blackened Salmon
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Cajun Seasoning
Ingredients
- 3 tablespoons paprika (see note 1)
- 2 tablespoons garlic powder
- 2 tablespoons Italian seasoning (see note 2)
- 2 tablespoons Salt optional (see note 3)
- 1 tablespoon cayenne pepper (see note 4)
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
Instructions
- In a small bowl, combine paprika, garlic powder, Italian seasoning, salt, cayenne pepper, thyme, and onion powder. Store in an airtight container.
Recipe Video
Notes
- Paprika: Both sweet and smoked paprika work here.
- Italian seasoning: To make your own Italian Seasoning, in a small bowl, combine 2 Tbsp. of dried basil, 2 Tbsp. of dried oregano, 2 Tbsp. of dried rosemary, 2 Tbsp. of dried thyme, and 2 Tbsp. of dried marjoram. Store extra in an airtight container.
- Salt: Add salt to taste (I like 2 Tbsp.), or leave it out of the blend and salt your individual dishes as you go.
- Cayenne pepper: Dial the heat up or down with more or less cayenne pepper (omit it entirely if you don’t like spicy food).
- Yield: This recipe makes ¾ c. seasoning.
- Storage: Store covered in a dark, cool place for up to 6 months.
Will make over and over. If this was a sauce, it would be awesome sauce. It’s just so yummy.
Thank you. Was looking to make my own combination from my spices. Now I know what’s included.
Very tasty. I only made one modification because I’ve used it before and its great in a Cajun Spice. I reduced the amount of cayenne and replaced it with 1 tbsp of “Red Pepper Power”. Its the kind used to make Kimchi. Ya. Its asian but that spice reminds me of a dried red bell pepper and red bell pepper just fits in a Cajun spice. It doesn’t have as much heat as cayenne so if you like it a bit milder, replace all the cayenne with that. Try it if you can find it and you’ll see what I mean. I also give it a quick whirl in a spice grinder to make it a bit finer and to meld the flavors more. Yum.
Quick, easy & tasty! Thanks!
So happy to hear you liked it! Thank you! -Meggan
Great receipe …my boyz just love it
I’ve been making this for months. I just love it. Just the right zing. PERFECTO! ⭐️⭐️⭐️⭐️⭐️
This was really good! I used this on turkey sausage then added Jasmin rice after. I maybe used about TBS of the blend in with the rice and a TSP to sausage and cooked together. I also added a little less cyanine and a little more paprika. I was I am used to the Zatarains box blend when I make this but this was honestly better. Thanks for the recipe, it was super easy to make and it makes a lot.
Just the right amount of heat for me. I did not have thyme, so it was omitted. I used an Italian seasoning spice blend (in a spice grinder), which has some thyme in it, though. This is a great recipe! I used it as the main seasoning in a Cajun chicken pasta dish. YUM! Thank you!
Wonderful blend! I used it for some shrimp gumbo I made last week. The next time I make it, I will cut the cayenne pepper in half or third to accommodate my nephews, who are more sensitive to heat than I am. I accidentally added twice the amount of onion powder, but I love the taste of onion powder, so I might continue doing that I’m the future!
This recipe was great! I looked all over for premade Cajun seasoning and couldn’t find it, but had all the ingredients in my spice rack already!
That’s great news! Thank you Tyler!