Cajun Seasoning Recipe
This is a foundational seasoning blend to keep in a jar near the stove. Making it yourself is better than buying it because you control the salt level, the heat, and the freshness of the spices. This version has a solid backbone of paprika with a noticeable but not overwhelming heat from cayenne and white pepper.
Ingredients
- 3 tbsp sweet paprika
- 3 tbsp Diamond Crystal kosher salt
- 2 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried oregano
- 1 tsp dry mustard powder
- 1/2 tbsp dried thyme
- 1/2 tsp ground black pepper
- 1/2 tsp white pepper
Mix the Blend
Combine all ingredients in a medium bowl. Whisk everything together thoroughly for about a minute until the color is completely uniform. You shouldn’t see any streaks of white from the salt or red from the paprika. If any of your spices are clumpy, it’s worth sifting them first.
Storage
Transfer the finished blend to an airtight jar or container. Storing it in a cool, dark cabinet is important; light and heat will degrade the volatile oils in the spices, making the blend less potent over time. It should be good for about 3-4 months.
How to Use It
This is an all-purpose seasoning. Use it for blackening fish or chicken, tossing with shrimp before grilling, or sprinkling over roasted vegetables. A good starting point is about 1 tablespoon of seasoning per pound of meat or vegetables. You can always add more.
Cajun Seasoning
Ingredients
- 3 tbsp sweet paprika
- 3 tbsp Diamond Crystal kosher salt
- 2 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried oregano
- 1 tsp dry mustard powder
- 1/2 tbsp dried thyme
- 1/2 tsp ground black pepper
- 1/2 tsp white pepper
Method
- Whisk all ingredients in a medium bowl for 1 minute until color is uniform.
- Sift any clumpy spices before mixing if needed.
- Transfer to an airtight container.
- Store in cool, dark cabinet for up to 3-4 months.
- Use 1 tablespoon seasoning per pound of food.
