Homemade Cajun Seasoning

Whenever I want to elevate my weeknight dinners with minimal effort, I reach for my homemade Cajun seasoning blend. It instantly transforms any dish, and you can make your own mix in just a few minutes. Whether making a gumbo, a seafood boil, or just barbecuing some burgers, using this homemade seasoning will add more flavor and make everything taste better.

Bold, smoky, and slightly spicy, with savory notes of onion and garlic, this seasoning is an all-purpose pantry staple. Add it to Southern Dirty Rice or use it to enhance the flavor of this Four Cheese Mac and Cheese. I highly recommend you take a few minutes to make it; it’s so much better than store-bought and will serve you well.

I have told you many times my approach to seamless cooking on busy weeknights without sacrificing flavor. My trick is to keep homemade sauces in the fridge and seasonings in the pantry. This way, I can turn any stir-fry, meat, or seafood into something more delicious without spending extra time cooking. I would rather spend 30 minutes making the sauces and seasoning in advance than settling for bland dinners.

Why you will love this recipe 

• I can make it how I like: I can control the amount of each ingredient to make it extra spicy or not spicy at all. Or I can add different herbs or spices to make it more flavorful.
• No fillers or additives: Many of the seasonings sold at the store contain them. I prefer to have mine pure and clean.
• Versatile: This seasoning is such a lifesaver; I can instantly transform and elevate basic ingredients, like chicken breast, pork chops, or seafood.
• Save money: A jar of good Cajun seasoning can cost up to $20 or more, but I can make this for less than a dollar! 

What you will need

• Peppers: Black pepper, white pepper, red pepper, cayenne pepper.
• Powders: I use both garlic and onion powder. Garlic provides a deep umami flavor, and onion adds sweetness helps mellow the sharp heat of the peppers.
• Herbs: I use dried oregano for earthy depth, dried thyme for a minty-citrus note, and paprika for a smoky hint and vibrant red color.
• Salt: I use fine Kosher saltfor a clean, non-iodized taste that sticks to the food.

How to make 

Mix the ingredients: First, I mix all the ingredients in a bowl. 

Pour and store: Then, I pour them into a glass jar and store it in a cool, dark cabinet for up to a year.

Expert tip

How to find the best herbs and spices for this seasoning

To make the finest seasoning, it is essential to start with the best herbs and spices. One of the best places to buy spices is ethnic markets. They typically carry new products because of their high turnover rate, unlike grocery stores. Look for vibrant colors. Dull colors usually lack flavor. Use the sniff test. If it smells good, it probably tastes good too. Buying whole spices is best because they stay fresher longer. Also, expect to pay more for quality spices.

More tips to consider:

• It is best to store this in a glass jar. Plastic absorbs odors.
• If you won’t use this often, cut the recipe in half.
• This makes a great marinade. Mix 1 tablespoon of seasoning with ½ cup olive oil, ¼ cup lemon juice, and 1 tablespoon brown sugar. Marinate the meat in the fridge for up to an hour before cooking.
• Be sure to store it in a cool, dark place, and it will stay fresh for up to a year.
• Be sure not to let the ingredients get moist. Don’t sprinkle this over boiling water. 

Recipe variations and add-ins:

• Add sugar: To add a bit of sweetness, add 1 tablespoon of brown sugar. 
• Less heat: Skip the cayenne pepper for a milder taste.
• Other spices: Another way to make this seasoning unique is to add your favorite spices, such as dry mustard, allspice, nutmeg, ginger, cinnamon, basil, cumin, sage, or chives.
• Fruity flavors: To add a bit of fruity flavor to this Cajun seasoning, I like to add a bit of lemon, lime, or orange zest. 
• Minty Cajun seasoning: Ground mint can add a sweet, fresh minty flavor.

Serving suggestions:

There are so many uses for this Cajun seasoning, it’s hard to know where to start. I like to put it on any dish that I want to add heat to, from chicken, pork, and fish to vegetables, soups, and even in mixes when I am making bread or pasta. For example, when I made this Challah bread the other day, I added a teaspoon of this seasoning, and the slightly spicy hint was just barely perceptible. 

My Instant Pot shrimp boil would not be the same without the Cajun seasoning. It adds just the right amount of heat, along with herbs and spices, to season the shrimp, potatoes, and sausage. And, of course, this Cajun shrimp and sausage is the perfect example of how this seasoning can bring out the best flavors of seafood and meat. Or add it to this beef and macaroni soup to turn a basic soup into a southern soup special. 

How to store leftovers:

• Store: Store Cajun seasoning in a glass jar in a cool, dark cabinet, and it can stay fresh for up to 6 months.  

Frequently asked questions

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