Homemade Cajun Seasoning Blend

A lively homemade Cajun seasoning made with smoked paprika, garlic, and cayenne to add bold Louisiana flavor to any dish.

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Prep Time 5

Total Time 5

Servings: 1

Course: Quick Meals

Cuisine: American

Calories: 18

3 tablespoons (45 ml) smoked paprika (preferably California-grown) smoked paprika adds depth; sweet paprika works too
2 tablespoons (30 ml) fine kosher salt or sea salt use kosher salt for best texture; reduce if you prefer low-sodium
2 tablespoons (30 ml) garlic powder not garlic salt
1 tablespoon (15 ml) freshly ground black pepper
1 tablespoon (15 ml) ground white pepper
1 tablespoon (15 ml) onion powder
1 tablespoon (15 ml) dried oregano preferably Mediterranean
1 tablespoon (15 ml) cayenne pepper adjust for heat preference
1/2 tablespoon (7.5 ml) dried thyme rub it between your fingers to release the oils

Combine all the spices in a small mixing bowl; whisk or stir thoroughly until no streaks remain.
Transfer to an airtight container or directly to a spice jar. Use right away or store for up to a year.

Calories: 18kcalCarbohydrates: 3.9gProtein: 0.8gFat: 0.4gSodium: 1017mgFiber: 1.4gSugar: 0.7g

1. For a milder version, cut the cayenne in half or swap in ancho chili powder.

2. Store in a cool, dark spot in an airtight jar; keep away from steam and moisture.

3. This mix keeps for up to 12 months, but flavor fades over time; make a fresh batch every 6 months for peak potency.

4. Toast whole spices first (like oregano and thyme) and grind them for an extra aromatic blend.

5. Use 1 to 2 tablespoons per pound of protein; rub it into chicken, shrimp, or fish before grilling.

6. Shake or stir the jar before each use because spices can settle.

7. To reduce sodium, cut the salt to 1 tablespoon and add extra herbs.

Let us know how it was!