Homemade Cajun Seasoning
Use this recipe method to make your own homemade Cajun seasoning blend from scratch, with your own preferred ingredients. Includes an ingredient chart that you can refer to as well as an extra spicy version that I use.
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.
Cajun seasonings are typically a blend of specific chili powders along with garlic, onion, salt and a potential slew of other ingredients, like dried herbs and spices. That is the beauty of it, really. No two people make it exactly the same, though you WILL find many commonalities.
Cajun seasoning came about with southern Cajun cooking, as the Cajuns 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 LOVE a good Cajun blend. BOLD!
So how do you make your own Cajun seasoning at home? First…
What Ingredients Do You Use to Make 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, dining all over, 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 it really doesn’t have a home in making a Cajun seasoning blend.
One chef said she was getting ready to market her own Cajun seasoning, which included dried lemon peel. Nice! I don’t believe I’ve had a Cajun seasoning with lemon in it, but I’d sure give it a try.
Regardless, it’s better than any store bought spice mix.
I did poll a number of cooks in New Orleans,as well as searched the web and found numerous Cajun seasoning recipes, though the common ingredients to ALL of these recipes include the following ingredients: Paprika, Oregano, Salt and 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.
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 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.
That said, it 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.
Ready?
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 grow my own peppers in the garden here specifically for drying. I’ll dehydrate them, 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 Blend – the Method
Simply 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, right? Of course use it while cooking and adjust from there. Not enough heat? Add more cayenne pepper. Or ghost powder! Want smokiness? Add smoked paprika. Need more salt? Add it in.
Here is a general recipe to get you started.
- 2 tablespoons paprika
- 1 tablespoon cayenne powder
- 1 tablespoon granulated onion
- 1 tablespoon granulated garlic
- 1 tablespoon dried oregano
- 1 tablespoon black pepper
- 1 tablespoon granulated salt
- OPTIONAL OTHER INGREDIENTS
- Cumin coriander, thyme, white pepper, dried basil, celery seed, dried jalapeno powder, superhot powder, smoked chili powder, etc.
-
Mix all the ingredients together until well combined. Store in airtight containers.
- 4 tablespoons paprika
- 3 tablespoons cayenne powder
- 1 tablespoon granulated onion
- 1 tablespoon granulated garlic
- 1 tablespoon dried oregano
- 1 tablespoon black pepper
- 1 tablespoon granulated salt
- 1 teaspoon dried thyme
- ½ tablespoon cumin
- 1 teaspoon ghost pepper powder
-
Mix all the ingredients together until well combined. Store in airtight containers.
Makes about ¾ cup.
You can easily adjust the heat by omitting the ghost powder and using a different chili powder.
Storing Cajun Seasoning
I keep mine in small glass jars and keep them sealed. I store them in a dark cupboard. It will keep your spice mixture longer.
How Long Does Cajun Seasoning Last?
Your Cajun seasoning will say fresh for 3 months, and will then begin to lose some potency. I easily keep mine for up to a year. It is better to make smaller batches as you need them, depending on how often you use them and cook with them.
Have fun making your own Cajun blend! The keys are, first, experiment and taste. Second: Have FUN! Repeat!
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“.
Check Out My Cajun Recipes
- Cajun Pasta with Shrimp and Smoked Andouille
- Cajun Shrimp Pasta with Red Sauce
- Cajun Shrimp Stuffed Poblano Peppers
- Creole Chicken and Sausage Gumbo
- Shrimp Creole
- Easy Creole Sauce
- Cajun Shrimp
- Seriously Awesome Jambalaya
- Cajun Corn Maque Coux
- Hoppin’ John
- Cajun Boiled Peanuts
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.
12 comments
Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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’
Thanks so much, Fonce’. I’m glad you found it! It’s definitely one of my go-to seasonings.
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.
Thanks so much! Cajun seasoning is one of my go-to spices for just about everything. I hope you love it with the shrimp!
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!
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.
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.
Haha, thanks, Mabel. Glad he loved it!
Love this recipe. I use it all the time.
Thanks, John!
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
Thanks, Jeff! Yes, I like a spicier version as well, as you can see.