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.
Jessica says
SOOOO GOOD! Thanks so much!
Mike Hultquist says
Yay!! Thanks, Jessica!
Joyce Brady says
This is fabulous cajun seasoning. It's nice & spicy. I've made cajun seasoning before (different recipe) & this is the best! Thanks for sharing.
Mike Hultquist says
Yes! Glad you like it, Joyce! It's one of my most used around here, that's for sure. I appreciate it!
Mary says
Delicious! Probably ate mire than I should have as it's nice and spicy! I used it as a rub for blackened salmon. Definitely going to make it again...soon.
Mike Hultquist says
Yes! Thanks, Mary. This is perfect for using as a blackening seasoning.
Anna says
Does the Ghost Pepper Powder replace any of the other spices or you add it in? If it is added in, how much is added? Thanks for sharing the recipe.
Mike Hultquist says
Anna, I just add it in. I add a teaspoon or so, but you might try 1/2 teaspoon and test it, then adjust accordingly.
Anna says
Oh sorry. I just saw that you measure in 1 teaspoon of Ghost Pepper Powder. I'm going to give this a shot.
Stephanie Cadena says
This is the first spice mix I have attempted and it is a winner! I used the base (only half the listed amount of salt) and added a generous amount of red pepper flakes and a touch of cumin. It was perfect! I used this in your gumbo recipe and then later a spicy chipotle chicken pasta recipe. I am going to make a larger portion of this to have on hand for many many other recipes! Thanks for some amazing meals!
Mike H. says
You are very welcome, Stephanie - thank you for the feedback!
Susan Lisson says
I finally made this up after my store bought Cajun blend ran out. I didn’t have enough paprika left so I blended half smoked/half hot paprika. Wooooh ‘tis spicy but tasty & smells so much better than store bought. Can’t wait to try it on some chicken and fish too. Thank you!
Mike Hultquist says
Excellent! Thanks, Susan. I agree, there is no equal to freshly homemade Cajun seasonings. The best!
Ray Dail says
Just made my first batch of cajun seasonings and it is delicious!
Mike Hultquist says
Glad you enjoyed it, Ray! It's one of my GO TOs.
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.