Want to add a spicy kick to any dish? This Cajun seasoning is your secret weapon! It's a versatile blend of common spices perfect for meats, seafood, soups, gumbos, and more. I've making this for over 15 years.
Mike's Recipe Highlights
I've been making this Cajun seasoning blend for 15 years and counting, ever since I visited Louisiana. This is the recipe I swear by, and I'll show you how you can make it your own.
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.
Featured Reader Comment
From Tammy: "I mixed this up to use in your shrimp gumbo recipe and it gets a big thumbs up! I used half the cayenne & salt for preference, and it made the gumbo perfectly seasoned, nicely spicy, but not too hot."
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.
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 Cajun chicken, Cajun shrimp, whatever you're cooking.
Let's talk about how to make Cajun seasoning at home, shall we?
Recipe 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.
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.
This is for those who prefer some extra heat. Cajun cuisine isn't known for being "hot", but rather "spicy", though I do love a nice hot/spicy kick.
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.
Storage Instructions
- 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".
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 28.
How To Use Cajun Seasoning
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.
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
More Spicy Seasonings to Try
- You'll love my Taco Seasoning Recipe
NOTE: This post was retested and updated on 3/18/26. The recipe was not changed.
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!