Cajun Seasoning

This Homemade Cajun Seasoning Recipe is a versatile blend of smoky, spicy, and zesty flavors made from everyday spices you probably already have on hand. It’s the perfect addition to meats, pasta, stews, and more!

Cajun Seasoning Recipe

Cajun seasoning is my go-to seasoning blend for just about everything—but especially chicken. It’s bold, flavorful, and guaranteed to deliver a pleasant, though punchy, “kick” to the tastebuds.

So why should you mix your own Cajun seasoning blend vs. buying a pre-mixed bottle from the store? For me, this comes down to two main reasons: control over the overall salt content as well as the heat level. Store-bought Cajun seasoning tends to be super high in salt – a problem for anyone following a low-sodium diet or sensitive to salty meals. Making your own seasoning blend allows you to control both the salt that is added and cayenne powder, making it as spicy or mild as you’d like.

Things to Know

• Yield: This recipe makes approximately 1/3 cup of Cajun seasoning.
• Spice level: Moderately spicy. You can make it more or less spicy by adjusting the amount of cayenne pepper that is added to the blend—less for less spicy and more for more spicy.
• Salt: This recipe includes celery salt instead of plain salt. Feel free to add more salt as needed.
• Storage: Store your Cajun seasoning in an airtight container, away from direct sunlight, for up to 6 months.

Key Ingredients

Find the printable recipe with measurements in the recipe card below.

• Garlic powder
• Onion powder
• Smoked paprika
• Cayenne Pepper
• Black pepper
• Celery Salt
• Dried Thyme
• Salt (as needed)

Cajun vs. Creole Seasoning

Cajun seasoning is bold, rustic, and spicy, with a focus on spices like paprika, cayenne pepper, black and white pepper, onion powder, garlic powder, oregano, thyme, and salt. It tends to be spicier than Creole seasoning and is commonly used in hearty, rural dishes such as gumbo, jambalaya, and blackened fish or chicken.

Creole seasoning offers a more balanced flavor, incorporating a wider array of herbs and spices, such as basil, bay leaf, celery seed, and parsley, in addition to the core ingredients found in Cajun seasoning. This seasoning is less spicy and more aromatic and is often used in dishes such as étouffée, shrimp Creole, and various soups and stews.

How to Make Cajun Seasoning

In a small bowl, whisk together the garlic and onion powder, smoked paprika, cayenne powder, black pepper, ground celery salt, and dried thyme. Transfer to an airtight container and store in a cool, dark place for up to 6 months.

How to Use Homemade Cajun Seasoning

You can use this recipe in so many ways. It’s a must-have in my jambalaya, dirty rice, gumbo, and red beans and rice recipes, but it can also be used in:

• Meats: Chicken, fish, shellfish, steak, and pork.
• Veggies: It’s especially good sprinkled over roasted veggies like zucchini, potatoes, fries, okra, broccoli, etc.
• Dips and Sauces: Use it to flavor your favorite sauces like this Cajun remoulade.
• Pasta and Rice: Add flavor to your favorite creamy pasta or rice bake.