Cajun Seasoning
Of all the spice mixes in my pantry, this Cajun Seasoning is the one I use the most. It only takes 5 minutes to mix up a big batch to have on hand. Then on busy nights, you can grab this homemade spice mix and instantly add bold flavor to salmon, chicken, pork, and classic dishes like Shrimp and Sausage Jambalaya.
There is SO much power in having great spice mixes at arm’s reach in your pantry, and you may have noticed from my Sazon Seasoning, Everything Bagel Seasoning, and Fajita Seasoning posts that I’m a huge fan of making my own spice mixes. You’re able to instantly add lots of flavor to a basic protein and call it dinner.
Cajun seasoning is not a mild seasoning, but I don’t think it’s too overwhelming either. There’s moderate heat to it from the cayenne pepper, but it’s not overbearing. And I say this as someone who generally can’t handle hot sauce because it’s too spicy. With a mix of paprika, garlic powder, black pepper, onion powder, oregano, cayenne, and thyme, it has a robust flavor, but a nice balance of spice and herbs.
I’ll usually mix up a big enough batch to keep in my pantry, because I think the whole point of keeping spice mixes on hand, whether you’re using Taco Seasoning for homemade Ground Beef Tacos or Sazon Seasoning for Pulled Pork, is that it’s available at a moment’s notice.
So if you’re trying it for the first time, you can mix up a small batch to test it out on your next salmon dinner. But if you want to make bigger batches for the future, use the slider button in the recipe box below to scale the amounts up automatically.
Tips for Best Results
Use fresh spices – Spices tend to lose their flavor rapidly as they sit in the pantry. The general rule of thumb is that they will stay potently fresh for 3 to 6 months after opening. They won’t necessarily be “bad” at that point, but less flavorful. So try to use freshly purchased spices here for optimal flavor.
Store in an airtight container – A glass jar or container is my favorite for keeping air and moisture out of the sazon seasoning. I don’t recommend a ziptop plastic bag, because they tend to puncture easily and can be too breathable.
How to Use It
Meats and Seafood: I love rubbing this on Baked Salmon the most, but it’s also great on Chicken, Roasted Pork Tenderloin, Spare Ribs, and more. Just make sure to moisten the spice mix with a little bit of olive oil when you rub it onto the meat or fish.
Rice dishes: This can be used to flavor virtually any kind of rice, but especially Rice Pilaf.
Eggs: Add cajun seasoning to eggy breakfast preparations like a Potato Frittata, Breakfast Burritos, and Omelettes.
Gift it: Mix batches of this seasoning and give it as a Christmas gift. I’ve always been a big fan of consumables for Christmas because they’re useful too.
Also try my homemade Fajita Seasoning for your next batch of Steak or Chicken Fajitas. Enjoy!
Recipe FAQ and Tips
Store in an airtight container at room temperature for up to 1 year.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.
Cajun Seasoning
Ingredients
- 1 tbsp smoked paprika (regular paprika is okay too)
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Combine all ingredients in a small bowl and mix well.
- Or, place all ingredients in a resealable plastic bag or jar, and shake.
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
3 Comments on “Cajun Seasoning”
Really, really good! Instant flavor for topping your baked salmon recipe.
Loved this. Used it on the Salmon I made and also Rainbow Trout. Thanks for sharing.
thank you for sharing this cajun spice recipe, have always wondered what exactly is in it and and really prefer to make from scratch, so much appreciated