Basic spice blends can be super helpful when trying to pull together a quick weeknight dinner. They can transform boring meat or vegetables into something new and crave-worthy, and pull you out of your dinner rut. I’ve been asked to create a collection of simple spice blends, and having lived in south Louisiana for 16 years, I knew Homemade Cajun Seasoning had to be on the list! This spice blend is spicy, smoky, full of savory herbs, and will add serious flavor anywhere it’s added. Read on to see how versatile this seasoning blend is below.
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“I’m so happy I found this recipe! I used this recipe and put it on salmon before I grilled it. My family loved it. My son, the pickiest of the family said it was ‘awesome.’ That’s always a win for me! I’m going to multiply the recipe so i have a ton of it in my cabinet! Thank you.”
SHANNON
This Homemade Cajun Seasoning is such a versatile, all-purpose seasoning blend that I find myself reaching for it all the time. Whether I’m sprinkling it over roasted vegetables, seasoning grilled chicken, or stirring it into a pot of beans, it never fails to elevate the meal. It’s especially handy for quick weeknight dinners when I want to add a punch of flavor without much effort.
What I love most is the control it gives me over the heat and salt levels, something that’s often lacking in store-bought mixes. By adjusting the cayenne pepper, I can make it as mild or as spicy as I like, and the lower salt content means I can season generously without overpowering the dish.
If you’re looking to infuse your cooking with the vibrant flavors of Cajun cuisine, this homemade seasoning blend is a simple and delicious way to do it.
Homemade Cajun Seasoning
Servings 1 recipeIngredients
- 2 tsp smoked paprika ($0.20)
- 1 tsp oregano ($0.10)
- 1 tsp thyme ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1/4 tsp cayenne pepper ($0.02)
- 1/4 tsp black pepper ($0.02)
- 1/4 tsp salt ($0.02)
Instructions
- Combine all the ingredients and use immediately to season food, or store in an air-tight container, away from sunlight.
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Nutrition
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No step by step photos this time, because there is only one step! Mix all the ingredients together and go! 😅
Try Sprinkling this Seasoning Blend On:
- Grilled, baked, or pan-seared chicken or seafood
- Roasted potatoes and vegetables
- Baked chicken wings
- Chicken or potato salads
- Homemade croutons
- Oven fries
- Soup
- Cajun chicken pasta
- Beans
- Dips (sour cream based dips, bean dips, or cheese sauces)
Serving Suggestions
Cajun seasoning is extremely versatile! I use a slightly tweaked version to make my cajun sausage and rice skillet, where smoky sausage and tender rice soak up every bit of the bold flavor. It’s also incredible in blackened shrimp tacos—the shrimp get a beautiful crust and pair perfectly with a creamy slaw. For something a little more indulgent, I toss it into blackened shrimp pasta, where the heat from the spice mix contrasts beautifully with a rich, garlicky cream sauce. And when I want to keep things simple and comforting, I stir it into cajun cabbage and noodles.
I mix enough for a year of regular use and keep it in an airtight glass jar with a desiccant pack tossed in in the freezer. I buy the dried cayenne peppers, whole dried oregano sprigs, the freshest dried thyme I can find from amazon. I chuck onion and garlic slices in my food dehydrator. When the onion and garlic are dry, I grind those up in a spice mills as well as the dried herbs then mix in the same proportions as above mix, and toss back in the spice grinder for a final grind and mix. Thank god for amazon because until I was able to get the fresher dried herbs I would just buy the premixed. I always leave salt out though. Been making my own for years now. My friends up here in Wyoming are always asking for some.
We all find Amazon convenient. But, if we only buy from online stores, our local stores will close and we will not have them when we need them. We try to shop locally whenever possible. Let’s all support our local stores. They pay taxes in our communities and their employees are our friends and neighbors.
For me that’s not possible. The closest store to me that carries what I need out here in the sticks of Wyoming is Big Box stores like Walmart. Walmart came in and drove the small town grocery places, except for one, here out of business before I moved here 7 years ago. The last one to exist right here in my small town just closed last year as it couldn’t compete with the new Albertson’s small “neighborhood store” that opened in the former location of one of the older grocery stores. So I have a choice, Walmart, 2 hour round trip, or Albertsons for ‘local’ stores.
This is a great recipe for Cajun seasoning.
Can’t wait to try this with your red beans and rice 😀.
Well I’m Jamie from Greenville SC and I’m copying this seasoning and add it too my collection
Love it
I like to substitute chipotle powder for that extra smokey goodness when I mix this up
Since my husband was diagnosed with Celiac Disease 10 years ago, I try to make everything i cook with from scratch. I’m so happy I found this recipe! I used this recipe and put it on salmon before i grilled it. my family loved it. my son, the pickiest of the family said it was ‘awesome.’ That’s always a win for me! I’m going to multiply the recipe so i have a ton of it in my cabinet! Thank you.
I heavily use spices in my cooking. And in fact, I make most of my spice mixes myself whenever I need them. But that brings me to a related question: it’s not just “should I buy ready made or make my own?”, it’s also “should I buy in bulk or in smaller sizes?”
Almost always, buying spices in bulk is much cheaper. Amazon or other internet specialty stores almost always have much better prices than your local supermarket. And if you are lucky and there is a local restaurant supply store that sells spices, it gets even cheaper per unit of spice. But spices lose their potency after a while; and for pre-ground spices that can be really quickly. So, I almost always try to buy the whole unground spice. A basic coffee grinder makes a wonderful spice mill. I can mix all my ingredients in the grinder and then grind it just when I need it.
If you add salt or sugar to the grinder, it helps with grinding evenly. So, if the spice mix asks for those ingredients, make sure you add them from the beginning.
I found a recipe for cajun seasoning so long ago but lost it. This made a wonderful replacement! I also add some brown sugar to my seasoning mix for some sweet hear
I love that you made your own cajun seasoning! Â Thank you for sharing it with us! Â I use your taco seasoning recipe all the time. Â I will be thrilled if you come up with a meatloaf seasoning- it’s the only packet seasoning I can’t give up yet!Â
PS- Thanks also for your parmesan cauliflower, overnight oats and many other recipes you have shared that I use all the time. Â
Now I’m curious about what meatloaf seasoning is! I might have to buy some and deconstruct it. :)
You posted this just in time! I’ll be making chili today (experimenting with a low-sodium variation for a cook-off in a few weeks) and this looks like just what I need. We’re low-sodium in my house due to hubby’s heart condition, so I may adjust the sodium down even lower. Love your stuff, thank you!
Hey Thank’s for sharing the great recipe
can we use the black salt in the recipe to change some taste
I’ve never used black salt before, so I’m not sure how it would taste, but I can’t imagine it would be an issue. :)
Thank you for this one – especially glad that it doesn’t include the ubiquitous “chili powder” because here in NZ “chili powder” is more akin to cayenne pepper – little flavour, lots of heat.
I usually feel the same way about spice blends! Pumpkin pie spice, taco seasoning, chili powder, curry – all blends I can make at home with spices I already bought. But I got into Penzey’s and I have to say, they have some truly exception blends! When I check their ingredients they always have something special and a little rare, plus I love supporting their company.
I keep meaning to try out their products because I hear so many great things about them! But I keep forgetting! :P Thanks for the reminder. :)
Hey Beth! I love your homemade seasoning recipes! I am allergic to garlic and onion, so I extra appreciate your mixes, as I can modify them to be allergy free for me. Can you recommend any substitutes for this recipe? I was thinking of adding in dried garlic chives to emulate the garlic flavor, but I would really appreciate your input!
What about a tiny pinch of asafoitida/hing powder? It’s often used in Indian cooking to emulate the oniony-garlicky flavours, particularly for people who follow the Hari Krishna or Jain faiths as they don’t have onion or garlic.
Hmmm. Thanks to both of you! I’ll look into Asafoitida/hing powder. I have an indian grocery store not too far from my home. Hopefully they carry it!
Oh man, that’s a tough question! I have no experience with substituting garlic, unfortunately. I think your idea of using the garlic scapes sounds the most reasonable! That’s awesome that you can at least eat the greens. :)