I make my own spice blends all the time because they’re fresher and cheaper than store jars. This Cajun seasoning is bright, garlicky, and balanced with a warm kick—perfect for blackening, roasting, or sprinkling on fries. I often reach for it when I’m making quick weeknight seafood like homemade Cajun shrimp, and it never disappoints.
Why Make This Recipe
- Fresh flavor: homemade spices taste brighter because the oils in dried spices haven’t faded in a store bottle.
- Control over heat and salt: you can dial down cayenne or salt to suit your family.
- Cost and convenience: a small batch costs pennies and saves you trips to the store.
- Versatility: use as a dry rub, sprinkle, or mixed into sauces and marinades.
- Personal note: I love this blend because toasting the herbs for 30–60 seconds transforms the aroma and makes simple dishes sing.
If you enjoy DIY blends, you’ll also like experimenting with other mixes like homemade taco seasoning for variety.
Recipe Overview
- Prep time: 5 minutes
- Cook time: 0–2 minutes (optional to toast)
- Total time: 5–10 minutes
- Yield: about 1/3 cup (roughly 5 tablespoons) — enough for 8–12 servings depending on use
- Difficulty: Easy
- Method: Measure, optionally toast aromatics, whisk together, and store in an airtight jar.
If you plan to make several jars as gifts or for a shelf-stable pantry, pairing a Cajun-themed meal with preserved items can be rewarding — see a guide to homemade tomato juice canning and preserving for ideas.
My Experience Making This Recipe
I tested this mix a half dozen times, adjusting cayenne and salt until it worked both as a rub and a finishing sprinkle. The biggest discovery was that a teaspoon of smoked paprika adds depth without overpowering the blend. Toasting the dried thyme and oregano briefly improved the herbal notes significantly.
How to Make Homemade Cajun Seasoning
Combine the measured spices in a small bowl and whisk until uniform. Optionally, warm a dry skillet over low heat and toast the dried herbs (thyme, oregano) for 30–60 seconds, stirring constantly, then cool before mixing; this releases essential oils and deepens flavor. Transfer the finished blend to an airtight jar and label with the date.
Ingredients (yields ~1/3 cup):
- 3 tablespoons paprika (regular or sweet)
- 1 teaspoon smoked paprika (optional, for depth)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt (adjust to taste)
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons ground black pepper
- 1 teaspoon cayenne pepper (start here; increase to 1 1/2–2 tsp for more heat)
Technique notes: level measuring spoons for accuracy, and use a microplane or spice grinder if you prefer a finer texture.
Expert Tips for Success
- Toast herbs gently: use a dry skillet over low heat for 30–60 seconds to bloom flavor without burning. If using an oven, 300°F for 6–8 minutes works for larger batches.
- Grind whole spices if possible: fresh-ground black pepper and dried chili give brighter flavor; a small coffee/spice grinder works well.
- Balance salt and heat last: add salt and cayenne gradually, then test on a small piece of chicken or potato. Adjust — it’s easier to add than remove.
- Store correctly: use amber glass jars or airtight tins and keep them in a cool, dark pantry to extend potency.
- Use where it shines: this mix is ideal for seafood, poultry, vegetables, and fries — it’s especially good on butter-forward seafood dishes like butter-rich Cajun shrimp.
How to Serve Homemade Cajun Seasoning
- As a rub: coat proteins (about 1–2 teaspoons per chicken breast or 1 tablespoon per pound of shrimp) before grilling or pan-searing.
- As a finishing sprinkle: add a pinch to roasted vegetables or French fries for an instant flavor lift.
- In sauces and dips: whisk 1–2 teaspoons into mayonnaise, sour cream, or melted butter for a quick sauce.
- Cocktail rim: mix 1 part seasoning with 2 parts fine salt to rim a Bloody Mary glass — it pairs well with fresh homemade tomato juice.
Storage and Reheating Guide
- Pantry: store in a tightly sealed jar in a cool, dark place for up to 6 months for best flavor.
- Freezer: for maximum longevity, freeze in an airtight container up to 1 year; thaw at room temperature before use.
- No reheating needed: dry seasonings don’t require reheating, but if you toast herbs during preparation, cool them fully to avoid condensation in the jar.
- Labeling: write the date on the jar — flavors decline over time, so older jars may taste flat and need replacing.
Recipe Variations
- Salt-free: omit the tablespoon of salt for a low-sodium blend; add a pinch of celery seed for extra savory depth.
- Smokier: increase smoked paprika to 1 tablespoon and add 1/2 teaspoon ground chipotle for a smoky, medium-heat option.
- Gluten-free and dairy-free: this recipe is naturally gluten- and dairy-free — verify individual spice sources if you have severe allergies.
- Mild version: reduce cayenne to 1/4–1/2 teaspoon and boost paprika for color without heat.
Nutritional Highlights
- Low-calorie: dry spices add flavor with negligible calories and no fat.
- Sodium: the salt content is the primary dietary consideration — reduce or omit for low-sodium diets.
- Allergens: this recipe contains no common allergens by itself (gluten, dairy, nuts) but always check spice packaging for cross-contamination warnings.
Portion tip: use 1–2 teaspoons per serving when seasoning proteins or vegetables.
Troubleshooting Common Issues
- Mix tastes flat: try toasting the herbs briefly or use fresher spices; replace paprika and cayenne if older than 6–12 months.
- Too salty: dilute the batch by adding more paprika, garlic powder, onion powder, and herbs; mix well and re-measure salt to balance.
- Clumpy or moist: allow any toasted components to cool completely before mixing and use airtight, dry containers to prevent humidity.
Frequently Asked Questions
Q: Can I scale this recipe up for gift jars?
A: Yes — multiply quantities by the number of jars, toast herbs in larger batches on a sheet pan at 300°F for 6–8 minutes, then cool before mixing. Pack into sterilized, airtight jars and label with the date. For best quality, consume within 6–12 months.
Q: What’s the difference between Cajun and Creole seasoning?
A: Cajun seasoning is typically simpler and earthier with more black pepper and garlic, while Creole blends often include herbs like basil and oregano and may be milder. This blend leans Cajun: straightforward, pepper-forward, and versatile.
Q: Is this safe for freezing, and does freezing change flavor?
A: Freezing is safe and preserves potency longer; however, freezing and thawing can sometimes cause slight moisture issues if the container isn’t fully airtight. Use freezer-grade containers and bring to room temperature before opening to avoid condensation.
Q: How should I use this as a meat rub for blackening?
A: Pat proteins dry, coat evenly with 1–2 teaspoons per chicken breast or 1 tablespoon per pound of fish/shrimp, and sear over high heat (medium-high skillet around 375–400°F) for a quick crust. Use oil with a high smoke point, and watch closely to prevent burning from the cayenne or paprika.
Homemade Cajun Seasoning
- Total Time: 10 minutes
- Yield: Approximately 8–12 servings 1x
- Diet: Gluten Free, Dairy Free
Description
A bright, garlicky Cajun seasoning blend perfect for blackening, roasting, or sprinkling on fries.
Ingredients
- 3 tablespoons paprika (regular or sweet)
- 1 teaspoon smoked paprika (optional, for depth)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt (adjust to taste)
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons ground black pepper
- 1 teaspoon cayenne pepper (start here; increase to 1 1/2–2 tsp for more heat)
Instructions
- Combine the measured spices in a small bowl and whisk until uniform.
- Optionally, warm a dry skillet over low heat and toast the dried herbs (thyme, oregano) for 30–60 seconds, stirring constantly, then cool before mixing.
- Transfer the finished blend to an airtight jar and label with the date.
Notes
For best flavor, store in a tightly sealed jar in a cool, dark place for up to 6 months. Optionally freeze for maximum longevity.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Condiment
- Method: Mixing, Toasting
- Cuisine: Cajun
Nutrition
- Serving Size: 1 teaspoon
- Calories: 5
- Sugar: 0g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg