Homemade Cajun Seasoning: Authentic Southern Spice Blend

This Cajun seasoning blends aromatic herbs and spices into a versatile, shelf-stable mix. It adds bright, smoky, and savory notes to seafood, chicken, soups, roasted vegetables and more. Make a batch in minutes and keep it on the shelf for months.

I prefer making my own spice blends because store-bought mixes often include sugar, anti-caking agents, or preservatives I don’t want. Homemade blends take only minutes and deliver fresher, clearer flavor. This Cajun seasoning is simple to prepare, customizable, and far superior to most prepackaged options.

What is Cajun spice made of?

At its core, Cajun seasoning combines garlic, onion, salt, black pepper, and warm spices with a touch of herbs. This version uses a balance of sweet paprika and smoked paprika for color and smoky depth, garlic and onion powder for savory backbone, oregano and thyme for herbal notes, and cayenne for heat. The result is a robust, flexible mix that complements many dishes.

How to make Cajun seasoning

Combine the measured spices in a bowl and stir until they are evenly blended. You can use the mixture immediately or transfer it to an airtight jar and store it in a cool, dry place for up to six months. The flavors mellow and meld over time, so older jars remain useful for many recipes.

Tips for a perfect spice blend

• Make a double or triple batch so you always have some on hand; spices are inexpensive and mixing larger amounts saves time.
• Use both sweet and smoked paprika. The smoked paprika adds a distinctive, savory depth that elevates the blend.
• Choose Mediterranean (also labeled “regular”) dried oregano rather than Mexican oregano for a milder, more familiar flavor—both will work in a pinch.
• Freshly ground black pepper makes a noticeable difference in aroma and bite.
• This mix contains salt, so season cooked proteins and vegetables lightly until you taste them; you can always add more at the table.
• Adjust heat with the cayenne: reduce, omit, or increase it to suit your spice tolerance.

Ways to use Cajun seasoning

Cajun seasoning is extremely versatile. Sprinkle it on meats, fish, and vegetables, blend it into sauces, or use it as the base for marinades and compound butters. A few ideas:

• Marinade: Mix 2–3 teaspoons of seasoning with 1/2 cup olive oil, 1/4 cup lemon juice, 2 teaspoons minced garlic, 2 tablespoons soy sauce and 1 tablespoon Worcestershire sauce for a lively marinade for chicken, steak or shrimp.
• Pasta: Stir 1 teaspoon into Alfredo or tomato-based sauces to add a warm, peppery lift.
• Steak butter: Combine 2 tablespoons softened butter with 1 teaspoon chopped parsley and 3/4 teaspoon Cajun seasoning; melt over a hot steak for a quick finish.
• Roasted potatoes: Toss potato wedges with 1/4 cup olive oil and 2–3 teaspoons seasoning; roast at 425°F until crisp and golden, about 35–45 minutes.
• Roasted vegetables: Toss broccoli or cauliflower with 2 tablespoons olive oil and 1 teaspoon Cajun seasoning; roast at 425°F for 20–25 minutes until tender and browned.

Once you have this blend ready, you’ll find it useful for everyday meals and special recipes alike.

Cajun-style recipes to try

• Spicy Shrimp Dip
• Cajun Shrimp Pasta
• Jambalaya Pasta
• Shrimp and Sausage Pasta
• Cajun Chicken Pasta

Cajun Seasoning

Ingredients

• 2 tablespoons sweet paprika (avoid hot paprika)
• 1 tablespoon smoked paprika
• 2 tablespoons kosher salt
• 1 1/2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper (freshly ground preferred)
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme leaves
• 1 teaspoon cayenne pepper (adjust to taste)

Instructions

1. Place the sweet paprika, smoked paprika, salt, garlic powder, onion powder, black pepper, oregano, thyme and cayenne pepper in a bowl.
2. Stir thoroughly until the spices are evenly blended. Transfer to an airtight jar and store in a cool, dry place for up to six months. Use as needed to season proteins, vegetables, sauces and more.

Nutrition (per serving, approximate)

Calories: 18 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 1 g | Sodium: 1748 mg | Fiber: 1 g