Part of my mom’s family is originally from New Orleans and the times I’ve visited there, I’ve loved the flavors of Cajun seasoning and tried to recreate recipes that use it at home.
For years, I bought pre-made Cajun seasoning, but realized it had MSG, anti-caking agents, and fillers in it (including gluten!). Since I already order most of our herbs and spices in bulk, I started mixing my own and kept it in a small mason jar in my cabinet. (Here are some of my other homemade spice blend recipes.)
Cajun Seasoning Recipe
Though the ingredients cost slightly more on the front end since I ordered them in bulk, they were less expensive in the long run since I was able to make 4-5 times the amount of seasoning mix, and I also still had the individual herbs and spices on hand for other dishes.
These are the seasonings traditionally in Cajun seasoning, as far as I can tell:
- Himalayan salt or sea salt
- Garlic powder*
- Black pepper
- Onion powder*
- Cayenne pepper (optional, but it won’t be spicy without this)
*Want some extra fun/challenge? Make your own garlic powder or onion powder using this recipe. (You can make chili powder from peppers too!)
How to Use Cajun Seasoning
Here are some of the recipes we love to use Cajun seasoning in:
- Cajun Gumbolaya Recipe – Yep, you read that right! This combination gumbo/jambalaya recipe is full of veggies and mild enough for kids to enjoy. (My kids think so, anyway.)
- Spicy Shrimp Stir-Fry – Replace the basil with 2 tsp Cajun seasoning in this extremely delicious shrimp stir-fry to make a soul food variation.
- Bayou Dirty Rice – I love this recipe my friend Heather created. Fair warning: She includes the addition of chicken livers which really boosts the nutrition of this dish. I promise… it’s delicious and really good for you!
- Blackened Shrimp and Scallop Fondue – If you do dairy, this recipe is out of this world. I serve it over zoodles (spiralized zucchini noodles) or occasionally gluten-free pasta.
Homemade Ragin' Cajun Seasoning Recipe
- ½ cup paprika
- ⅓ cup Himalayan salt (or sea salt)
- ¼ cup garlic powder
- 2 TBSP black pepper
- 2 TBSP onion powder
- 1 TBSP cayenne pepper (optional, but won't be spicy without this)
- 2 TBSP oregano
- 1 TBSP thyme
- Combine all ingredients in jar and shake to mix. Store in an airtight container.
- Good on stir-fry, eggs, casseroles, and poultry. Add more or less cayenne pepper to get to your preferred level of spiciness.
Ever tried Cajun food? What is your favorite?
Discussion (11 Comments)
I use it on all of our grilled meats…yummmm!
So many of us are now realizing that we would rather start from scratch with our recipes than risk the added chemicals and gluten that processed food. Thank you so much from FibroWarrior Cajun from Nawlins.
was so glad to find your web site.
Thank you SO MUCH for this recipe. I have a great etouffe recipe that I haven’t been able to make since I developed an anaphylactic allergy to MSG a few years ago. I am so excited to make this!
I have to admit I’m no Cajun seasoning expert but have seen many recipes. I’ve never seen one with such a high percentage of salt.
Would this be like a replacement for Tony’s?
I see you said you buy your spices in bulk. I was curious as to where you purchased those?
Katie - Wellness Mama
I buy from several places, including Amazon and Mountain Rose Herbs.
1/2 cup of salt seems a like a lot?
Use less if you wish… You can always add more if you feel like it needs it.