The cayenne gets an adjustable amount here, not an invitation to take over dinner. This homemade Cajun seasoning combines sweet and smoked paprika with garlic, onion, dried herbs, and three kinds of pepper. You get a smoky, peppery blend, with room to turn up the heat.
One small bowl, a few measuring spoons, and you're done. No need to make a jarful when you only need enough for tonight. Put this blend to work in my creamy Cajun chicken pasta, where it seasons both the chicken and the peppers before everything meets a Parmesan cream sauce. No bland pasta hiding underneath the chicken here.
If you like a little smoke with your spice, try my homemade chipotle seasoning next. It's another easy pantry blend for chicken, shrimp, and roasted vegetables, with chipotle peppers bringing the smoky heat
What goes into the Cajun seasoning
The ingredient list looks longer than the job actually is. Here's how the blend comes together:
- Sweet paprika and smoked paprika - Both go into the bowl. The sweet paprika provides the peppery base, while the smoked paprika adds a smoky flavor without making the entire blend about smoke.
- Garlic powder and onion powder - A teaspoon of each gives the seasoning its savory backbone.
- Dried oregano and thyme - These bring an herbal note alongside the paprika and pepper. Use dried herbs here, as listed, rather than fresh.
- Black pepper, white pepper, and cayenne - Each has a place, but the cayenne is the one to adjust. Start with ¼ teaspoon if you prefer less heat; use ½ teaspoon if you want more.
- Kosher salt - Just ½ teaspoon goes into the whole batch. Keep that in mind when seasoning the finished dish; the spice blend and the final salt adjustment are separate jobs.
How to make Cajun seasoning
- Gather the ingredients. Set out a small bowl, measuring spoons, and all the spices before you begin.
- Combine the sweet paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, white pepper, and cayenne in a small bowl. Stir well, breaking up any clumps, until the mixture is evenly reddish-brown with the herbs distributed throughout.
Cayenne: Start with ¼ teaspoon if you're unsure about the heat. You can add more to the dish later; taking it back out is rather more complicated.
Homemade Cajun Seasoning Blend
Equipment
- Measuring spoons
- Small mixing bowl
- Small spoon
- Small airtight spice jar
- Suggested Additional Fields
Ingredients
Paprika and Aromatics
- 2 teaspoons sweet paprika
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Dried Herbs
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Salt and Peppers
- ½ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- ¼ teaspoon white pepper
- ¼ to ½ teaspoon cayenne pepper adjust to taste
Instructions
- Combine all of the Cajun seasoning ingredients in a small bowl.
Notes
Before using: Give the jar a shake to redistribute the herbs and finer powders before measuring.
Herb texture: For a finer blend, crush the dried oregano and thyme in a mortar and pestle before mixing. This helps the herbs combine more evenly with the powdered spices.
Tips for Making Cajun Seasoning
- Measure the cayenne separately. Especially if you're pouring from a large container. A little extra paprika is one thing; an accidental pile of cayenne is another.
- Break up powdery clumps. Press them against the side of the bowl with the back of a spoon so they mix into the seasoning.
- Stir from the bottom. The fine powders and dried herbs should be distributed throughout, not sitting in separate layers.
- Label any leftovers. Include the name and the amount of cayenne you used. "The red one" is not much help when there are three spice blends in the cupboard.
How to Use It
- Chicken: Mix a little seasoning with oil and coat the chicken before cooking.
- Shrimp: Toss with oil or melted butter and the seasoning before cooking.
- Potatoes: Add it to oiled potato wedges or cubes before roasting.
- Vegetables: Sprinkle over cauliflower, corn, or peppers before cooking.
- Creamy sauces: Stir in a little at a time, then taste before adding more.
The amount you'll need depends on the dish and how strongly you want to season it. Treat it as a starting point, then adjust the salt and heat separately.
Frequently Asked Questions
Is this Cajun seasoning spicy?
It contains cayenne, black pepper, and white pepper, so it has a peppery kick. Use ¼ teaspoon cayenne for the lower-heat version. For less heat still, reduce or omit the cayenne.
Can I make it without smoked paprika?
Yes. Replace the 1½ teaspoons smoked paprika with sweet paprika. The blend will no longer have that smoky note.
Can I leave out the salt?
Yes. Omit the kosher salt and season your dish separately. This also gives you more flexibility when adding the blend to ingredients that are already salted.
Can I double the recipe?
Yes. Double every ingredient, keeping the cayenne within your preferred heat level. Mix thoroughly before transferring it to a jar.
How should I store it?
Keep the seasoning in an airtight container in a cool, dry cupboard away from the stove. Label it with the date and the amount of cayenne used.
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