2024-05-15
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DIY CAJUN SEASONING

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This Cajun Seasoning recipe elevates everything it touches with its zesty, spicy, aromatic kick from chicken, steak, veggies, sandwiches and more! It can be whisked together in 5 minutes with pantry friendly spices, eliminates MSG and anti-caking agents and stores for up to 6 months.  Best of all, YOU control the salt, heat and flavor!

YOU’LL LOVE THIS RECIPE FOR CAJUN SEASONING

You will never go back to store-bought Cajun seasoning again!  Here’s why you’ll be head-over-heels for this recipe:

  • IT GOES WITH EVERYTHING. Add a sprinkling of homemade Cajun Seasoning and you’ll never serve anything bland or boring again! It elevates the obvious, but also eggs, rice, sandwiches, etc.
  • BALANCED FLAVOR. It’s packed with complex warm, earthy notes, aromatics, sweet yet smoky nuances, and a cayenne kick of heat that doesn’t overwhelm the symphony of players.
  • QUICK.  Whisk the spices together in 5 minutes and reap the rewards for months.
  • PANTRY FRIENDLY.  You probably have everything you need right now!
  • HEALTHIER THAN STORE-BOUGHT.  Zero MSG, anti-caking agents, and other additives.
  • LESS EXPENSIVE.  Forget the gourmet spice rubs, this recipe is divine and less expensive, especially if you purchase bulk spices from Costco to make it.
  • 100% CUSTOMIZABLE. Make this recipe perfect for YOU!  Watching your sodium?  Reduce the salt.  Like heat? Add more cayenne, etc.
showing how to use Cajun seasoning on shrimp and rice

WHAT IS CAJUN SEASONING?

Cajun seasoning is a zesty, spicy, aromatic, smoky spice blend originating from Louisiana typically made of loads of smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt and pepper.

 IS CAJUN SEASONING SPICY?

Yes, Cajun seasoning is meant to be spicy, thanks to the cayenne pepper. However, it is well balanced with aromatics and warm spices so the heat isn’t overwhelming. The level of spiciness can also vary depending on how much cayenne pepper is added.

CREOLE VS CAJUN SEASONING

Creole and Cajun seasonings are both popular spice blends in Louisiana cuisine.  While both seasonings share some common ingredients like smoked paprika, garlic powder, onion powder, cayenne pepper, and dried thyme, they they differ in spice level and overall flavor profile.

Creole seasoning is often associated with Creole cuisine, which is more urban and influenced by French, Spanish, and African culinary traditions.  It is milder, with a light spicy kick, and more rounded with additional herbs such as basil, bay leaves, rosemary, and/or parsley to balance the smoky, spicy notes.

Cajun seasoning is associated with Cajun cuisine, which has a more rural and rustic influence, and is known for its spicy and hearty dishes.  Cajun seasoning is spicier, bolder, more paprika forward with a focus on cayenne heat and robust smoky flavors.

showing how to use Cajun seasoning on roasted potatoes
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CAJUN SEASONING INGREDIENTS

The best Cajun Seasoning is made with easy-to-find ingredients. If you don’t own all of the seasonings called for, I suggest adding them to your pantry – they are staples you will use all the time!  Here’s what you’ll need (full recipe with measurements in the printable recipe card at the bottom of the post):

  • Cayenne pepper: is made from ground red pepper flakes and adds the Cajun heat! Use more or less as desired.
  • Smoked paprika: is rich, mild, sweet, and smoky made from smoked pimento peppers dried over oak fires then crushed.  It is not spicy, just flavorful.
  • Garlic powder:  is made from dehydrated garlic and lends the signature, garlicky flavor that compliments heat.
  • Onion powder: is dehydrated, ground onion to bring the aromatic flavor.
  • Dried thyme: its minty earthiness with sharp grass, wood, and floral notes cuts through the warm spices.  
  • Dried oregano: boasts a robust and earthy flavor with a slightly peppery and mildly bitter undertone, adding a savory and aromatic quality.
  • Salt: use good old table salt or twice the amount kosher salt. Salt enhances all the seasonings. If you’re concerned about the amount of salt, start with less and add more to taste.
  • Black pepper:  this adds a peppery kick without the fiery heat.
top view of Cajun seasoning recipe ingredients in a bowl: salt, garlic powder, onion powder, smoked paprika, pepper, cayenne pepper, oregano and thyme

 CAJUN SEASONING SUBSTITUTIONS AND ADDITIONS

Swap in any of your favorite seasonings or play with the existing seasoning ratios:

  • Cayenne pepper substitute: Substitute with 4-6 teaspoons red pepper flakes, 1 tablespoon ancho chile powder or 1 tablespoon chipotle chile pepper. As always, start with less and add more to taste.
  • Paprika substitute: If you don’t own smoked paprika, substitute with regular paprika, however, you’ll be missing that signature smoky Cajun heat!
  • Dried oregano: May be substituted with half the amount dried rosemary.
  • Add chili powder: For well-rounded earthy heat.
  • Add brown sugar: 1 tablespoon may be added for additional sweetness. I recommend additional cayenne to balance the sweetness.
  • Add ground mustard: Add 1 teaspoon for a pleasant sharpness.

HOW TO MAKE CAJUN SEASONING

Are you ready to see how to make DIY Cajun Seasoning in 3 easy steps?! (Full recipe with measurements in the printable recipe card at the bottom of the post):

  • 1. Step 1: Measure. Add all of the seasonings to a small bowl.
  • 2. Step 2: Combine. Whisk the seasonings together until thoroughly combined.
  • 3. Step 3: Use or Store. Use the Cajun Seasoning recipe immediately and/or store in an airtight container for later use.
showing how to make Cajun seasoning by stirring together

TIPS FOR MAKING CAJUN SEASONING

  • Make it your own!  Bump up or down the garlic, add more or less cayenne, increase the smoked paprika, etc.  If you aren’t sure about the cayenne, start with less, then add more to taste.
  • Start with less salt: If you’re concerned about the amount of salt, start with less and add more to taste.
  • Scale up or down: This Cajun Seasoning recipe is perfect to make in bulk because it lasts for up to 6 months.  Double triple, quadruple, the recipe by increasing the quantity on the sliding scale in the recipe card. Alternatively, scale the recipe down if desired.
  • For proteins:. Pat, don’t rub the seasonings around when applying to protein or they will clump on the surface.
  • Apply the seasoning early: It’s best to season steak 60-90 minutes ahead of grilling to allow for dry brining in which the salt dissolves the seasonings and carries them deeper into the steak. If you don’t have this kind of time, season immediately before cooking. You should NOT add the steak rub early and let the steaks rest if you don’t have 60 minutes, or only a partial brine will be accomplished and the surface of the steaks will be wet.
  • Meal Prep: Steak can be spice rubbed up to 48 hours ahead of time on a baking rack, and chicken 24 hours ahead of time, refrigerated uncovered, then allowed to rest at room temperature for 60 minutes before grilling.

WAYS TO USE THIS CAJUN SEASONING RECIPE

There are so many ways you can use this Cajun Seasoning recipe from steaks to chicken and more (as seen in the pics in the post)! Here are just a few ideas to try:

  • Steak rub:  Season any cut of steak with the rub before grilling or searing. I love this Cajun Steak with Apricot Glaze.
  • Roast rub: Season chuck roast, brisket, or any other cut of beef with the Cajun Seasoning before searing, then continuing to braise, oven roast, smoke or grill.
  • Pork rub: Season pork chops before grilling or pan searing, pork shoulder before searing and braising or pork loin or pork tenderloin before searing and oven roasting or slow cooking.
  • Chicken: Apply to chicken breasts, thighs, or chicken wings for instant flavor before cooking. See my Cajun Chicken in Cajun Bell Pepper Sauce, Cajun Honey Mustard Chicken or easy Cajun Chicken Bowls!
  • Seafood: Spice rub shrimp before grilling or pan searing or try my Cajun Salmon with Mango Salsa or Blackened Salmon in Creamy Cajun Sauce.
  • Marinade:  Make a quick wet rub marinade by whisking together 1 tablespoon seasoning, 2 tablespoons olive oil, zest and juice of one lime and 1 tablespoon reduced sodium soy sauce. Use for 1 to 1 ½ pounds of protein.
  • Vegetable seasoning:  This Cajun Seasoning is fabulous with sautéed peppers and onions, roasted with cauliflower, butternut squash, sweet potatoes, broccoli, etc. and sprinkled on any of your favorite skillet veggies. 
  • Potatoes: Sprinkle over baked potatoes, twice baked potatoes or see my Cajun Roasted Potatoes for exactly how I make them!
  • Sandwiches: My secret flavor bomb weapon! I sprinkle over sandwich meat for an instant pop of YUM.
  • Pasta: Add to fettuccine Alfredo or any creamy pasta sauce. Season chicken or shrimp before cooking and combining with the pasta and sauce. See my Cajun Chicken Pasta, or Cajun Shrimp Pasta.
  • Rice:  Add a sprinkling of Cajun Seasoning to any rice (including cauliflower, quinoa, etc.) for an instant flavor boost. See my Cajun Shrimp and Rice for a complete meal.
  • Beans:  Flavor black beans, kidney beans, green beans, etc. with a dash of seasoning.
  • Eggs: I love a sprinkling of Cajun Seasoning over my sunny-side up eggs, scrambled eggs and egg toast!
showing how to store homemade Cajun seasoning in a jar

HOW TO STORE HOMEMADE CAJUN SEASONING

This Cajun Seasoning recipe yields about 10 tablespoons, which is perfect to fit in an empty spice jar, small sealable bag or any airtight container.  Once your seasoning is secure, label and store it in a cool, dry place away from heat and moisture, like the pantry, for up to 6 months.

As a general rule, ground spices will last for about 2 to 3 years and dried herbs for 1 to 3 years.  So, this Cajun Seasoning recipe will last as long as your oldest spice is fresh.

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