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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.
Thank you! Needed something new for chicken and this is it. Used as a dry rub and after cooking chicken, I served over cilantro rice and topped with sliced avocado. Family loved it.
Hi SAHM, so glad you loved it! Take care! – Meggan
Perfect!!
This was fabulous! I used it in a jambalaya recipe as I didn’t realize I was out of Cajun seasoning. So easy to make and was the best!! Thanks so much for a wonderful recipe!!!
Hi Donna, you’re so welcome! Happy to have been able to help you out in a pinch! Take care! – Meggan
Good recipe turned out perfectly. I added some habanero and white pepper to spice it up some. Great base
Hi Dgeer, YUM! Love the added heat! – Meggan
I realized we were out of Cajun seasoning while making dinner. Super easy to make and delicious. I only added a pinch of cayenne because I’m not a huge spice person. Very flavorful!
Glad you loved it, Samantha! Happy dinner was saved! – Meggan
Thank you for providing the ingredients for Cajun seasoning! I only needed a small amount for a recipe of shrimp gumbo that I wanted to make on a snowy winter day, so simply used 1/4 teaspoon for each tablespoon of ingredient in the recipe and ended up the perfect amount for the recipe with only a small amount of extra to be sprinkled on for anyone who wanted additional seasoning.
Sounds amazing, Debbie! You’re welcome! – Meggan
I live in Mexico now, from north Carolina it’s hard to find Cajun seasoning here thanks for the recipe I look forward to trying it
You’re welcome, Ann! Take care! – Meggan
The real thang ya’ll!
Thanks, Don! – Meggan
Sounds great.
Love this recipe and breaks it down so it’s so easy and less stressful. They have it all laid out for you all you really have to do it just enjoy it because it’s like authentic fried green tomatoes remumoled sauce. Thank you so much for sharing this
Thanks Natalie, so glad you liked it! – Meggan