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Skip the store-bought spice mixes and stir together a batch of Homemade Cajun Seasoning! This is the blend of herbs and spices that I use to add that signature heat to everything from vegetables to meat. Most of your favorite Cajun-style recipes will call for some version of this seasoning mix.
My friends, I adore homemade spice mixes. This one started out of necessity, but now that I’ve got it right where I want it, it lives in the cabinet beside my taco seasoning and Italian seasoning. I love having all the blends that I need, right at my fingertips, and exactly how I want them. You can still use the stuff from the spice aisle (no judgement, here!). But, if you really want to own every step of your cooking, give homemade a try. You won’t regret it.
Homemade Cajun Seasoning
I first made this blend of Cajun spices many years ago when a recipe I was following required Cajun seasoning. I didn’t have any on hand at the time, but I did have every single one of the spices that goes into the mix.
I loved my Cajun seasoning recipe so much that I put it into my first cookbook, The Weeknight Dinner Cookbook. But, even then I knew it would eventually have to live on the blog. There are just too many dishes where it deserves to get shared! My boys and I still love this mix and the heat it brings. And, I hope you will too.
Ingredients and Substitutions
The Savory Stuff – I include granulated garlic, onion powder, and smoked paprika. You can use plain paprika, but you’ll miss out on the smoky flavor. Don’t say I didn’t warn you.
The Herbs – Thyme and oregano. Sure, it might sound odd to say, “Oh, don’t forget to throw in some earthy, bitter, slightly peppery ingredients!”, but I won’t make this mix without something to balance the savory stuff. It’s just not as good without them.
The Heat – Buckle up, because cayenne is what shifts the gears on this blend. I always love turning up the heat for my family. But, if that’s not your thing, feel free to reduce the amount to taste.
The Regulars – I always use kosher salt and freshly ground black pepper, unless otherwise stated.
Notes on Equipment
- Small mixing bowl
- Measuring spoons. These are the ones I reach for every time, despite having an entire drawer of spoons. I have an intense dislike of spoons that don’t actually fit inside of spice jars. And, that’s why this rectangular design is my favorite.
- Jar with a lid
Just add some brown sugar, and I have a GREAT rib rub! Thank you for this wonderful gem. I always save my old spice shaker bottles. Keep the recipes coming. You are one of my favorite sites I go to for inspiration. I just loved your verde tomatillo pork in the dutch oven. That recipe made the best tacos I ever had!!!!!!!
How to Make Homemade Cajun Seasoning
Combining the Spices: I like to measure all of the herbs and spices into a mixing bowl, then transfer it into the jar. You could skip the bowl and measure directly into the jar. But, then you’ll miss out on using a whisk. And, that’s half the fun.
Transferring to a Jar: Carefully pour the contents of the bowl into the jar. If I’m careful, I just freehand this step without spilling anything. But, if you’re using a narrow mouth jar, you may need a funnel.
Using: I store this in an airtight container or jar. When you’re ready to cook, just add this seasoning as you would any store-bought blend.
Expert Tip
Let’s talk about paprika for a minute. There are two kinds that you’re going to regularly find in the store, and it matters which one you use: smoked paprika and regular paprika. Both of them have a place in my kitchen. But, this recipe for Cajun seasoning is at its best with smoked paprika. Despite having the same color, they don’t taste the same, and the difference comes down to how they’re made.
Both versions of paprika take dried peppers and grind them into powder. But, for smoked paprika, the peppers are smoked while they dry. That’s what gives it the deeper, smoky flavor that sets it apart here.
Mix Before Using – Before you sprinkle this seasoning blend over your food, give it a shake. Gravity makes the smaller bits settle down and around the bigger pieces, but a shake or two fixes the problem. You’re going to want to use this tip with storebought blends, too!
Keep It Cool – If you want to make sure that your spices last as long as possible and stay at their best, move them away from the stove. The radiant heat from the oven and the stove will weaken their flavor over time. They are at their best in airtight jars in a cool, dark environment.
Ways to Use this Spice Mix
I’ve found that once I have my homemade Cajun spice mix on hand, it finds its way into a whole lot of my cooking. I’ve tried it with various meats, like these Cajun steak bites. And, who would say no to a 20 minute Cajun sausage pasta?
You don’t have to be making a dish like Cajun jambalaya pasta to put this blend to work in your kitchen. I like using it to change up simple broiled chicken thighs and roasted vegetables, too. There’s a seemingly endless series of side dishes that I’ve sprinkled this on for a quick flavor boost. I love it on these Cajun potatoes. And, I think you’ll agree that a skillet of Cajun rice is the beginning of a very good meal, indeed!
Make Ahead & Storage
Make Ahead: Well, yes, making this in advance is certainly easier than making it when you need it! I like to double and triple the batch so that I have enough to last me a good while.
How to Store: Keep it in an airtight jar in your spice cabinet. For the best flavor, I recommend using it up within 6-12 months.
More Seasoning Blend Recipes
Frequently Asked Questions
Sure, you can add more cayenne (at your own risk). At various times, my oldest was especially enamored with the heat, and would add hot sauces and seasonings to our “spicy” food that took things way beyond what was reasona… what I personally could handle.
The signature reddish brown color comes from a hearty helping of smoked paprika. Traditionally, the mix also includes garlic powder, onion powder, oregano, and thyme. Cayenne pepper brings the heat. Some varieties also include white pepper. But, I prefer the flavor without it.
I get it. You may not need more than enough for a single meal. So, if you’re wanting to make just a small amount of Cajun seasoning, these are the measurements for the smallest result (using measuring spoons that most people have). This will give you a generous tablespoon and you can multiply from here:
Ingredients
¾ teaspoon smoked paprika
¾ teaspoon granulated garlic
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon crushed oregano
½ teaspoon crushed thyme
¼ teaspoon cayenne pepper
Cajun Spice Mix
Ingredients
- 3 tablespoons smoked paprika or plain paprika
- 3 tablespoons granulated garlic or garlic powder
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons granulated onion or onion powder
- 2 tablespoons crushed oregano
- 2 tablespoons crushed thyme
- 1 tablespoon cayenne pepper
Instructions
- Stir the spices together in a small jar or seal with a lid and shake to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/6/20 – recipe notes and photos updated 10/26/26}
Thanks for sharing the Cajun Spice Mix recipe.
I’m so glad you like it, Mary!
Excellent mixed blend! No more having to hunt around for the Tony Chacherie (spelling?) mix. So much thanks to you and others for developing and posting mixed blend seasonings, I now feel that I have quite an arsenal of these special blends. Sure does help as I can control the amount of sugars, sodium and “heat.” I have had Type 1 diabetes for almost 62 years and everything I eat controls the size of my insulin injections. No trending keto diet but constantly counting carbs to determine the amount of that injection!
Glad to see that you found the right seasoning for your needs! I hope you continue to enjoy the recipe.
Just add some brown sugar, and I have a GREAT rib rub! Thank you for this wonderful gem. I always save my old spice shaker bottles. Keep the recipes coming. You are one of my favorite sites I go to for inspiration. I just loved your verde tomatillo pork in the dutch oven. That recipe made the best tacos I ever had!!!!!!!
I’m thrilled it was a hit, Terry. I’m glad you’re enjoying the recipes.
I don’t consume black pepper because the body if unable to digest it ends up as gallstones, then surgery. I can have cayenne. So, to compensate for the black, do you think an extra T. of cayenne balance it out?
That should be plenty, Kate. You can always adjust that after trying the mix the first time too. Enjoy!
Thank you Mary love it!
I’m glad you like the seasoning mix!