Cajun Seasoning is a bold, flavorful blend that is easy to customize with more or less cayenne and salt so it tastes exactly how you like it. This homemade blend comes together in minutes and can be stored for up to six months.
Use it to add a Cajun kick to your favorite dishes, like Cajun chicken pasta and this hearty Cajun jambalaya.
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Holly’s Recipe Highlights: Cajun Seasoning
- Flavor: This seasoning has a smoky, savory flavor with notes of garlic, herbs, and paprika, balanced by a spicy kick from cayenne and red pepper flakes.
- Why Make It: This DIY seasoning blend is spicy and versatile, perfect for so many recipes.
- Serving Suggestions: Sprinkle this seasoning on Cajun chicken, blackened salmon, potatoes, vegetables, or rice to add bold flavor to everyday dishes.
Total Time: 3 Mins Servings: 4 Tablespoons Cooking Method: Just Mix and Use!
Ingredient Notes
- Paprika: Paprika is the base and adds both color and flavor. Regular paprika balances the seasoning, while smoked paprika adds a deeper smoky taste.
- Garlic Powder: Be sure to use garlic powder or granulated garlic, and not garlic salt.
- Red Pepper Flakes (optional): Red pepper flakes add extra heat and a subtle texture to the seasoning blend. Leave them out if you prefer a milder flavor.
- Salt: Table salt blends evenly, creating a consistent flavor in every bite. Adjust the salt to taste.
- Variations: To change it up, add brown sugar to make the Cajun seasoning a little bit sweet and help the other seasonings cling to the food as it melts.
How to Make Cajun Seasoning
- Combine all the ingredients in a bowl (full recipe below).
- Whisk together and transfer to a jar to store.
Keep It Fresh Longer
- Store the seasoning in a labeled airtight container in a cool, dark pantry for up to 6 months. If you keep it longer, it will still be great, but the flavor may mellow over time.
- Keep it away from heat, moisture, and direct sunlight, or add a small desiccant packet to prevent moisture and clumping.
- Always use a dry measuring spoon to prevent clumping.
More Favorite Spice Blends
Did you enjoy this homemade Cajun Seasoning? Leave a comment and rating below.
Ingredients
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons salt
- 1½ teaspoons dried oregano
- 1½ teaspoon dried thyme leaves
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper add more if you like more heat
- ½ teaspoon red pepper flakes optional
Instructions
- Combine all ingredients in a small bowl.
- Store in an airtight container up to 6 months.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Spices
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I didn’t think I liked Cajun flavors before trying this, but this stuff is amazing! My husband and I love it on baked chicken. I have to make a double batch quite frequently so we always have enough on hand.
You may want to add that, since you’re suggesting finer table salt, it’s important to NOT use iodized salt as iodine will cause meats/steaks to attain a livery flavor when heated. Many chefs do not even allow iodized salt in their kitchens! FYI.
Thanks for sharing, JJ.
JJ Richard your statement for iodized salt is false.
This is so much better then store bought. I prefer controlling the salt and heat myself. Store bought us always too salty and some brands contain msg.
Frustrating that the recipe was changed so much without notice. I thought the original was too salty so when I made this today I used less salt. But the new recipe already had less salt so it did not have enough seasoning.
Hey Katie! Here is the original recipe you were looking for but we did update it for exactly that reason. I would definitely recommend trying the current recipe as written!
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 tablespoon seasoning salt
1 tablespoon paprika
1 teaspoon ground black pepper
1 teaspoon cayenne pepper add more if you like more heat
1 teaspoon oregano
1 teaspoon thyme
½ teaspoon red pepper flakes optional
Omg this sounds amazing, I love it.
Hi, can I use kosher or sea salt instead of the seasoning salt? I ask because many recipes that I make call for seasoning salt. So if I have seasoning salt in the Cajun mix I am worried my dish would be too salty. Thanx for your response
Hi Ginny, you can adjust this recipe to your preferences. We have the best results when using seasoning salt in this recipe but we would love to hear what you think when substituting it for kosher or sea salt!
That’s great stuff!! I love cajun and creole food a lot. My family will surely enjoy it…
Thank you! You will have to let us know what they think. Enjoy!
This cajun seasoning was excellent. It tasted just right and I loved the tip to adjust the Cayenne for how spicy you like it. I added an extra 1/2 tsp and it was nice and spicy and I was thrilled. So flavorful and made the best cajun chicken ceasar salad!!! SWP Employee
I don’t see the point to use “seasoning salt” in this Cajun Seasoning. You are repeating putting garlic powder, onion powder, ground pepper, and paprika which are already in your “seasoned salt”. Is this a typo? Should it have been just salt in this Cajun Seasoning?
I am very confused!
You could certainly use regular salt if you’d prefer. I always have seasoned salt in my cupboard so I like to add it.
Following up on Suzanne’s comment, it also strikes me as odd to call this homemade cajun seasoning, but then use store-bought seasoned salt as the base for it. If I’m using store-bought seasoned salt, why not just use store-bought cajun seasoning?
Seasoned salt is something I always have in my cupboard (I make homemade seasoned salt in big batches too) but if you don’t have it you can certainly use regular salt.
Very nice flavoring!
I did not add the optional red pepper flakes, as it was spicy enough for me without it.
When using this seasoning, what is a good amount to use, say if we are using it for your Slow Cooker Turkey soup. How much would we add to it?
thank you,
Hi Nicole, in our slow cooker turkey soup the bean soup we use come pre-seasoned. If you were using an unseasoned version, I would start with a teaspoon or two and increase from there based on your desired flavor.