Homemade Cajun Seasoning

Yes, you can buy premade blends but I prefer to make my own. Especially any type of BBQ rub or Cajun spice, which can be overly salty and usually lacks the depth of flavor you need to create mouthwatering meals.

This is the exact spicy blend I use when making blackened cod, Cajun shrimp and grits, my spicy blackened chicken, shrimp and corn bisque, and your favorite Cajun butter sauce.

This recipe will keep up to 6 to 12 months when properly stored, so go ahead and make a double batch!

🧾Ingredient Notes

• Smoked Paprika- Adds a depth of flavor and helps give your food that slow-cooked taste without having to overcook the meal. If you have visited my site before, you probably know smoked paprika is just about my favorite thing. It makes everything taste better. Do not use chili powder or regular paprika in blackened seasoning.
• Kosher Salt- Always use kosher salt, table salt will be too salty. if that is all you have, reduce the quantity of salt.
• Ground White Pepper- White pepper is usually ground finer and is spicier than black pepper. This ingredient is often found in Cajun cuisine in place of ground black pepper.
• Cayenne Pepper- Optional, increase or decrease based on your preferred spice level. I prefer cayenne over crushed red pepper flakes in this recipe because the fine texture of the cayenne powder ensures each bite will have even spice. If you like the heat of this recipe, try my harissa spice blend.
• Ground Mustard- My secret ingredient! Not detectable on its own, but if you skip it the seasoning will taste flat.

🌡️Spice Storage

I buy all my individual spices in bulk and freeze spices until I need them.

Simply combine all the spices for the Cajun blend in a jar with a tight-fitting lid or other airtight container, and stir or shake to combine.

Technically, this seasoning can be stored in a cool, dry place for up to a year. But I suggest using it within 6 months. The spices may separate over time. Be sure to give your jar a shake before using it.

More Uses for Cajun Seasoning

Make a compound butter for slathering on steaks, rub on fish and shrimp, add a big helping to your seafood boil, or add to your dredge when making fried chicken.

Why not give your veggies bold flavor?I sprinkle it on roasted eggplant, slow-roasted tomatoes, and sauteed green beans along with a little olive oil or melted butter.

Try stirring a tablespoon into your favorite cream sauce for cajun pasta or even mac and cheese. Or make these delectable Cajun shrimp deviled eggs! And yes, I love sprinkling it on fried eggs for breakfast.