Quick Homemade cajun spice seasoning mix tastes 100x better than the store bought store with no added preservatives or fillers. This homemade version is great on meats, pasta, rice, and just about any dish that calls for Cajun seasoning.
Make your own homemade cajun seasoning mix and skip the store-bought stuff. Making your homemade spice seasoning is as easy as shaking up a few tablespoons of spices in a mason jar or ziplock bag.
One of my all-time favorite spice blends is cajun seasoning. I love it because it combines a mixture of my favorite spices and is great on pretty much anything. It adds a subtle spicy flavor and color to just about any dish. Over the years I’ve shared lots of delicious Cajun spiced dishes on the blog and I’ve had many requests for my favorite Cajun spice blend.
This mixture is pretty much the BEST combo of spices that you can make and beats any supermarket mix in a heartbeat. It’s versatile and requires only a couple of spices you probably already have in your pantry. It isn’t overly spicy or bland and is elevated with the addition of onion flakes. If you don’t have onion flakes on hand, feel free to use onion powder. If you don’t have either oregano or thyme, feel free to switch them both out for Italian seasoning.
What spices are in Cajun/Creole seasoning?
- Paprika
- Garlic Powder
- Onion powder (or flakes)
- cayenne pepper
- Oregano
- Thyme
- Salt
- Black Pepper
Simply combine all the spices in a mason jar, bowl or ziplock bag, and store until ready to use. This recipe will make about 3/4 cup of seasoning. To make more, simply double the recipe or follow the recipe below to make a small batch.
To make a small batch of cajun seasoning, combine:
- 1 tablespoon paprika
- 2 teaspoons EACH garlic powder and salt.
- 1 teaspoon EACH cayenne pepper, onion powder (or flakes), dried oregano, dried thyme, black pepper.
Homemade Cajun Seasoning Mix
Ingredients
- 3 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons salt, or to taste
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon fresh ground black pepper
Instructions
- Combine ingredients in a medium bowl or ziplock bags. Store in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantasic! I have an allergy to thyme, so didn’t add that. But it still tasted great. Thumbs up!
This is my “go to” spice for pork Foley and chicken thighs. It is absolutely perfect. I normally do and change recipes to suit my taste but this one I have given to my children and is also there”go to” recipe for Cajun spice. I’m sure they’ve lost some respect for me when I tell them it’s not my recipe but we all love it!
Ahhhh Auto correct. Fillet not Foley; chop and change not do and change; and their go to recipe, not there go to recipe.
As an English teacher I hate that this now stands on my record. 😳
I rub mine on to pork belly slices and glaze with honey then serve on rice and peas very nice
I used Hungarian hot paprika so it wAS pretty spicy, I’ve used it as a rub on chicken and in batter for fish in tacos and got raves each time! This recipe is definatly a keeper.