This Cajun seasoning recipe is the perfect blend of everyday spices to add flavor and zing to meats, seafood, soups, stews, gumbos, whatever you're cooking. It's my go-to seasoning!
The Best Cajun Seasoning
Use this homemade Cajun seasoning recipe to make your own personal blend from scratch, with your own preferred ingredients. I've included an ingredient chart that you can refer to for commonly used ingredients.
My very favorite seasoning blend in the world is a good Cajun seasoning. If you scroll through the recipes on this site, as well as thumb through the several cookbooks I’ve written, you’ll find “Cajun Seasonings” in the ingredients quite often.
What is Cajun Seasoning?
Cajun seasoning is a blend of spices originally from Louisiana, made popular by the wonderful flavor of Cajun cuisine. You'll find many variations, though typical ingredients focus on paprika and cayenne, along with garlic, onion, salt and a potential slew of other ingredients, like dried herbs and spices.
That is the beauty of Cajun seasoning, really. No two people make it exactly the same, though you will find many commonalities.
Where Does Cajun Seasoning Come From?
Cajun seasoning came about with southern Cajun cooking, as the Cajuns in Louisiana would eat a lot of game meat, including swamp critters that had some pretty tough flavor. They would highly season their food with bold ingredients to make it more palatable.
This is why I personally love a good Cajun spice blend, for that wonderfully bold flavor. It is perfect for chicken, shrimp, whatever you're cooking.
Let's talk about how to make Cajun seasoning at home, shall we?
Cajun Seasoning Ingredients
What's in Cajun Seasoning? After a poll of New Orleans cooks and chefs and researching numerous Cajun seasoning recipes, I've found the common ingredients to ALL of these recipes include the following ingredients:
- Paprika
- Oregano
- Salt
- Pepper
The next most common is Cayenne. After that we have Garlic Powder, Onion Powder, Thyme, and then the ingredients start to thin out from person to person and include Cumin, Coriander, White Pepper, Basil and Celery Salt.
What Chefs Say About Cajun Seasoning
When I was in New Orleans, I spoke to numerous chefs and cooks about the specifics of Cajun and Creole cooking, including how to make a proper roux, as well as making Cajun and Creole seasonings. See My Foodie Trip to New Orleans to learn more about that.
These cooks and chefs invariably told me that a good Cajun seasoning includes “whatever your momma taught you”. I asked, “So there is no specific one recipe for Cajun seasoning? Some exact mixture?”
NOPE.
That isn’t to say you can toss ANYTHING in. I mean, Chinese 5 Spice is good stuff, but the flavor profile really doesn’t have a home in making a Cajun spice blend.
One chef told me she was ready to market her own Cajun spice mixture with dried lemon peel. I don’t believe I’ve had a Cajun blend with lemon in it, but I’d sure give it a try.
Regardless, homemade is better than any store bought seasoning mix.
Even Emeril Lagasse himself lists the following ingredients for his Cajun seasoning blend on his web site:
Emeril Lagasse's Cajun Seasoning Recipe
- 2 1/2 tablespoons paprika
- 2 tablespoons sea salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
This doesn’t mean you can’t include other ingredients, such as dried lemon peel, to make your Cajun seasoning special. It’s what I call “The Secret Ingredient” factor. Do I have a secret ingredient? Sure! I’ll even tell you what it is.
Ghost Pepper Powder.
Yep. I will share my preferred Homemade Cajun Seasoning blend below, but I like to include either ghost powder or some superhot powder, such as 7 Pot Chili Powder, to bring in some extra heat.
I dehydrate my own garden grown peppers, grind them down, then make my own seasoning blends, such as Cajun Seasoning. It's the perfect spice blend. Essential for Cajun cuisine.
I’ve created a graphic that you can refer to for making your own Cajun Seasoning blend. Let's take a look at some of the common spices.
How to Make Cajun Seasoning - the Recipe Method
- Measure out and combine your ingredients in a small bowl.
- Sift them together until they are well mixed.
DONE. You now have your own Cajun Seasoning blend. Easy enough to make, right?
Recipe Tips & Notes
- Experiment and Adjust. Adjust your ingredient ratios to make this Cajun seasoning your own. Not enough heat? Add more cayenne pepper. Or ghost powder! Want smokiness? Add smoked paprika. Need more salt? Red pepper flakes? Add it in.
- Salt-Free Cajun Spices. Skip the salt when you make a batch for a salt-free version. You can always add salt at the time of cooking.
Storing Cajun Seasoning
- Storage. Keep Cajun seasoning sealed in stored in an airtight jar or container. I store them in a dark cupboard. A spice drawer is good. It will keep your spice mix longer. It's the perfect blend.
- How Long Does Cajun Seasoning Last? Cajun seasoning will say fresh for 3 months, and will then begin to lose potency, and should not be kept for more than 1 year. It is better to make smaller batches as you need them, depending on how often you use them and cook with them.
Let me know how yours turns out, and what secret ingredients makes yours stand out! I look forward to hearing from you.
-- Mike Hultquist - Author of "The Spicy Dehydrator Cookbook" and "The Spicy Food Lovers' Cookbook".
What to Make with Cajun Seasonings - Recipe Ideas
Cajun seasoning is essential for making Louisiana style gumbos and other Cajun dishes, but it is super versatile and can be used to season any meats and seafood, vegetables, and so much more. Try it with some of my favorite recipes:
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Homemade Cajun Seasoning Recipe
Ingredients
- 2 tablespoons paprika
- 1 tablespoon cayenne powder (optional, for spicy)
- 1 tablespoon onion powder (or use granulated onion)
- 1 tablespoon garlic powder (or use granulated garlic)
- 1 tablespoon dried oregano
- 1 tablespoon black pepper
- 1 tablespoon salt (or to taste - omit for a salt-free version)
Instructions
- Mix all the ingredients together until well combined. Store in airtight containers.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 1/25/23 to include new information and video. It was originally published on 1/8/18.
CJ Livingston says
Question! Which kind of Paprika? Is the smokey type used for it's special flavor, the hot kind, or the (normal?) unlabeled kind?
Mike Hultquist says
CJ, you can use ANY paprika that you prefer. This recipe works with hot, sweet, or smoked. Use your favorite, or experiment to find your preferred paprika.
Joann says
I’m confused. I made your Cajun seasoning a number of times and love it. I do have a question about the amount of Paprika and Cayenne pepper to use. When I made my batch today I watched your video. In the video you said to use 1Tbls paprika and 2Tbls cayenne pepper. The recipe calls for 2Tbls paprika and 1Tbls cayenne. Which are the correct amounts. I made a double batch and I’m afraid it may be too hot for my family. We love spicy food but how should I tame it down a little if it’s too hot for them? BYW I have tried a number of your recipes and they were all excellent.
Mike Hultquist says
It works either way, Joann. It just depends on how HOT you want it. Cayenne is hotter than paprika. Based on your comments, use less cayenne and more paprika. I hope this helps!
Robert Thacker says
I have been looking for a good Cajun seasoning. Think I have found it. Looks like what I want. Let you know.
Allen says
All your recipes are awesome. I been using ghost pepper out of my garden for several years. im growing carolina reapers this year to see how they taste once grinded in my coffee grinder. Keep up the recipes, I try most all of them. Some i been making myself for years lol. Thank you.
Mike Hultquist says
Thanks, Allen! I love to hear it!
SHERI says
YUM!
Mike Hultquist says
Thanks!!
Ed Moder says
We ran out of store bought cajun seasoning, so Connie made a new bottle using this recipe. We are now ready to make our cajun tomato sauce this fall from garden tomatoes. This is an amazing website. We love it. Now she is going to make the creole seasoning.
Mike Hultquist says
Awesome! Thanks, Ed! I always have to make a HUGE batch.
Dena says
Can you use this seasoning on a whole chicken roasted in the oven
Mike Hultquist says
You sure can, Dena. Season generously. I like to rub it all under the skin and even some in the cavity. Butter is good, too.
Vyom Overseas says
yummyy !!
thanks for sharing it with us !!
Mike Hultquist says
Absolutely!
Victoria Addington says
It's great that you discussed that Cajun seasoning can make food more palatable. Reading your post made me crave authentic Cajun. I better look for an agency that provides Cajun food tours.
https://www.cajunfoodtours.com/restaurant-tour-lafayette-la/
Mike Hultquist says
I need to go on a food tour!
Steve Gilmore says
I reverse the cayenne, and paprika amounts. I like a little more of a kick from the seasoning.
Mike Hultquist says
Outstanding. =)
Joe says
easy to make his own Cajun spices for all the incredible recipes. many thanks Joe from switzland
Mike Hultquist says
Absolutely, Joe! Enjoy! Happy cooking.
Miska Knezevic says
THANK YOU FOR THIS RECIPE!
Mike Hultquist says
Absolutely!
Dorothy MacRae says
how much do you use per serving? We love roasted asparagus with oil and cajun can you please reply to email? I am a senior and have problems!
Mike Hultquist says
Dorothy, it depends on what you're cooking. 1/2 to 1 teaspoon is good for a couple servings of vegetables. You might go easy and see how you enjoy it, then adjust with more or less for the next time.
David says
My take (developed over 20 years):
2 tbsp. cayenne
3 tbsp. smoked paprika
1 tbsp. black pepper
2 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. oregano
1/2 tsp. tyyme
Enjoy your recipes. Chicken gumbo on the stoove right now.
Michael Hultquist - Chili Pepper Madness says
An EXCELLENT blend, David! I love it. Thanks so much for sharing!
Gargie Dwivedi says
I love every recipe on this website! I love spicy food and chili pepper madness gives me endless ideas! I made the soup with some celery and carrots and onions(to make it healthier) and I topped it off with some crispy jalapeños. It was amazing.
Michael Hultquist - Chili Pepper Madness says
Awesome! So glad to hear, Gargie! I greatly appreciate your taking the time to comment and share. Have a wonderful day. =)
Joseph G Smith says
I make Emeril's recipe, but use 40K heat cayenne, and replace the 2 tablespoons of salt with another tablespoon of black pepper. 1 teaspoon of thyme and oregano instead of tablespoons. We coat a couple of chicken breasts in this so they look breaded, then sauté in a stick of salted butter and 2 tablespoons of olive oil on both sides until the seasoning is darkened, then into the oven for 30 minutes. The butter goes on the chicken, baked sweet potatoes, or a roasted mix of sweet potato, broccoli, and cauliflower.
Michael Hultquist - Chili Pepper Madness says
Very nice! An excellent blend, I'm sure. Thanks, Joseph.
Jan Phillipps says
Can garlic and onion powder be used in place of granulated?
Michael Hultquist - Chili Pepper Madness says
Yes, Jan. Enjoy!
Tammy Jarrett says
I searched the interwebs for a Cajun seasoning recipe. I tried a friend's recipe (she lives in Louisiana) and even Emeril's. I was never happy until I used your recipe with my own tweaks (cumin for sure, not smoked paprika, a little chipotle powder). Total score!!! I will never look for another recipe again, my version of yours is a keeper!
Although, I just finished planting Scotch Bonnet peppers and habaneros ... if they produce, I may have to learn through you how to powderize them and try adding it to my Cajun seasoning. Hmmmm!
Michael Hultquist - Chili Pepper Madness says
That's great, Tammy. I'm glad you found your perfect blend. That's exactly what I did, and I never want to make it any different now. Happy to help you with your garden peppers. Good luck!
Seth says
This is a GREAT recipe, its really good in corn and butter
Michael Hultquist - Chili Pepper Madness says
Thanks, Seth. Agreed, like macque choux! Yummo!
Deidra Sterling says
Sorry, Mike but NO ghost pepper for this girl but here's my take on a good Cajun seasoning...
Deidra’s 2021/03-19 Cajun Seasoning
Ingredients:
2 Tbsp Smoked Paprika
1 Tbsp Cayenne Pepper
1 Tbsp Serrano Pepper
1 Tbsp Jalapeno Pepper
1 Tbsp Black Pepper
1 Tbsp White Pepper
1 Tbsp Chile Pepper
Ancho Pepper
Guajillo Pepper
Pasilla Pepper
Red New Mexico Hatch Pepper
Smoked Paprika Pepper
Paprika 85 Asta Pepper
1 Tbsp Granulated Garlic
1 Tbsp Granulated Onion
1 Tbsp Cumin
1 Tbsp Black and Bleu Blend
1 Tbsp Garlic Salt
1 Tbsp Coriander
1 Tbsp Oregano
1 Tbsp Thyme
1 Tbsp Basil
Instructions:
Combine all ingredients in a jar and label it.
Michael Hultquist - Chili Pepper Madness says
Yes, very nice! That's the beauty of Cajun seasonings, pretty much how ever you'd like to make them.
John Shotsky says
Deidre, I actually have all these ingredients, but you didn't include amounts for some of the peppers. I'm assuming you use 1 tbsp of each, and I'm going to make this today, even though I made cajun seasoning just last week. I'm always looking for recipes that use multiple types of peppers. (Yes, I know this is 2 years later, but hopefully you'll get the message!)
Lisa Murphey says
Love your recipes. I use your picante recipe all summer and freeze and give away since I plant a huge garden just for salsa and picante ingredients. Question,where do you get those glass, flip top air tight containers in the pic at the beginning of the recipe? Thanks! I turn on my friends on to your site...a friend made your hot pickled peppers and her family begs for more....you are awesome!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Lisa. I get glass jars and such online, but many of those fliptop jars were found at places like Target or grocery stores over the years.
PK says
Love all the postings on your site
Michael Hultquist - Chili Pepper Madness says
Thanks, PK!
Kathi says
Hi Michael! This looks so good. I'm looking forward to trying it out.
Where would I find the chart mentioned here:
"... Includes an ingredient chart that you can refer to as well as an extra spicy version that I use."
Michael Hultquist - Chili Pepper Madness says
Thanks, Kathi. There is a small chart graphic right in the middle of the post. Let me know if you have trouble finding it.
Dani says
Love this post! I need to make an onion and salt free Cajun seasoning, and this article gives me some great ideas on what to add! And I'm going to try adding sumac for some brightness and see what happens. I needed to read this; read something that lets me know that not all Cajun seasonings are the same, something that gives me "permission" to shake things up. I worry too much about not creating "authentic" meals instead of trusting my instincts on complementary flavors. Thank you! <3
Michael Hultquist - Chili Pepper Madness says
Thanks, Dani! Glad to hear! Let me know how it turns out for you. Enjoy.
Sonny says
Mike thank-you for having a GREAT seasoning mix supplied for the chicken wings. It is superb.
Michael Hultquist - Chili Pepper Madness says
Thanks, Sonny! Yes, definitely one of my favorites. I make this constantly!
Michael Miller says
Thanks Mike!
This is a great mix and love that you shared different versions and thoughts on variations. I added a bit of fresh ground arbol this time - will try it out on some grilled rockfish tacos tonight!
Michael Hultquist - Chili Pepper Madness says
Hey, Michael. Very nice! I think some fresh ground Arbol would be a nice addition. I hope you enjoy it.
Fonce' says
I have used your Cajun seasoning for a long, long, time. I have eaten Cajun food all my life and your recipe for Cajun seasoning is the best. I use it on everything. Thank you for letting me have it. I did add a little more heat but that is me - I like it HOT. Ha! Please use that as a comment only. Fonce'
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Fonce’. I'm glad you found it! It's definitely one of my go-to seasonings.
MPaula says
I forgot the cumin, didn't have any ghost pepper and accidentally spilled excess smoked paprika into the mix (maybe another tablespoon). I have a grinder with dried Sriracha. I used it for the first time here. YUM. Looking forward to trying it with shrimp next.
Michael Hultquist - Chili Pepper Madness says
Thanks so much! Cajun seasoning is one of my go-to spices for just about everything. I hope you love it with the shrimp!
Jason says
I can't wait to try this (these). I am definitely going to make your baked Cajun fries and I'm going to try them in my air fryer as well.
I'm curious what your opinion on which type of paprika to use. Do you lean towards a sweeter, smoky or hot variety?
They all have their merits and uses to be sure but I'm stuck trying to decide myself. I have just plain, ordinary paprika and smoked paprika but they're both grocery store brands and fairly mild if not innocuous with the big effect being either just added color with a very mild flavor or an added smoky flavor but not much else.
I tend to stay away from sweet flavors for spices as a reflex and am curious which you personally use.
Thanks and keep up the great work!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jason. I personally prefer a smoked paprika, as I just love the additional flavor, but yes, others will work as well. You're right, there are different varieties with different flavors and heat levels.
Mabel says
I made this exactly, but with a touch more ghost pepper, for my brother as a gift. He said it was the best Cajun seasoning he ever tried. Now I have to make more.
Michael Hultquist - Chili Pepper Madness says
Haha, thanks, Mabel. Glad he loved it!
John says
Love this recipe. I use it all the time.
Michael Hultquist - Chili Pepper Madness says
Thanks, John!
Jeff from Greenfield Wis says
cajun seasoning - yum on a catfish filet (s) then grilled
Oh my watering mouth
Thanks you for the tips and guidance - I realy cut my teeth on Emerils Essence - its not spicy at all but the flavor is terrific
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeff! Yes, I like a spicier version as well, as you can see.