Homemade Cajun Seasoning

Name: Homemade Cajun Seasoning
Prep time: 5 min
Total time: 5 min
Yield: 16 servings
Cuisine: Cajun & Creole
Ingredients: 3 tablespoons (21 g) sweet paprika; 1 tablespoon (7 g) smoked paprika; 2 tablespoons (36 g) fine sea salt; 2 tablespoons (18 g) garlic powder; 1 tablespoon (7 g) onion powder; 2 teaspoons (4 g) black pepper, freshly ground; 2 teaspoons (4 g) cayenne pepper; 2 teaspoons (2 g) dried thyme; 2 teaspoons (2 g) dried oregano

From the MyKitchenBank Kitchen

A bold, balanced all-purpose Cajun spice blend made from pantry spices in five minutes. Smoky paprika, garlic and onion form the base, cayenne brings the heat, and thyme and oregano add savory herb depth. Use it on shrimp, chicken, fries, or gumbo.

Prep: 5 min
Cook: —
Total: 5 min
Makes: About ½ cup (16 servings of 1 teaspoon each)

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Steps

Before you start

Check that your spices are fresh: they should smell strong when you open the jar. Old spices make a flat blend.
Have a clean, completely dry jar and lid ready, since moisture causes clumping.
This blend is salty. Taste and adjust the salt in your dish accordingly, or use the salt-free variation in the substitutions.

1
Measure the spices
- Level each spice with the back of a knife as you measure.
- Add the sweet paprika, smoked paprika, salt, garlic powder, onion powder, black pepper, cayenne, thyme and oregano to a small, dry mixing bowl.
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Ready when: All nine spices are in the bowl with level measurements.
Tip: Measure over a separate plate rather than the bowl so a slip of cayenne doesn't ruin the batch.
2
Whisk until uniform
- Whisk or stir with a fork for about 1 minute, pressing any small clumps of garlic or onion powder against the side of the bowl to break them up.
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Ready when: The mix is one even deep red-orange color with no pale streaks or lumps.
Tip: Rub the dried thyme and oregano between your fingers as you add them to release more aroma, if you like.
3
Taste and adjust
- Dip a clean fingertip in the blend and taste a pinch.
- Add another ¼ teaspoon cayenne for more heat, or ¼ teaspoon salt if you want it saltier, and whisk again.
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Ready when: Salty, smoky and garlicky first, with a warm cayenne finish that builds slowly.
Tip: Taste only a tiny pinch; the cayenne heat builds after a few seconds.
4
Jar and label
- Use a funnel or folded paper to transfer the blend into a dry jar.
- Seal tightly, label with the date and shake gently to settle.
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Ready when: Jar is sealed and the blend fills about two-thirds of a ½-pint jar.
Tip: Store away from the stove; heat and steam shorten the life of ground spices.

Good to know

Tips

Use about 1 teaspoon per 4 ounces (115 g) of meat or seafood, or 1 to 2 teaspoons per pound (450 g) of vegetables.
For blackened chicken or fish, coat the protein in melted butter first so the seasoning sticks and toasts instead of burning.
Double or triple the batch for gifting; the ratios scale exactly.
Salt content varies by brand, so measure fine salt rather than coarse for accuracy.

Make ahead

Make up to 6 months ahead; the flavor is best in the first 3 months.

Storage & reheating

Room temperature: airtight jar in a cool, dark cupboard for up to 6 months. Fridge or freezer storage is not needed and can cause clumping from condensation. No reheating needed. If it clumps, shake or break it up with a fork.

Substitutions

fine sea salt → Omit the salt entirely. Makes a salt-free blend; season the dish separately with salt to taste.
smoked paprika → Additional sweet paprika. Use 1 tablespoon (7 g); the blend will be less smoky.
cayenne pepper → Hot paprika or red pepper flakes, ground fine. Use the same amount of hot paprika for a milder blend; use 1 teaspoon ground flakes for a similar heat.
dried thyme → Italian seasoning. Use 2 teaspoons in place of the thyme for a similar herbal note.