This Cajun Seasoning Mix adds bold flavor to all kinds of recipes. Skip the store-bought blends and make your own at home with spices you probably already have in your pantry.
A craving for blackened fish is what first prompted me to create this recipe for Cajun seasoning. The result was the most delicious Blackened Mahi Mahi we’ve ever had — so good it rivaled the restaurant version that inspired it.
Since then, I’ve discovered just how versatile this blend of spices is, and it’s basically become my go-to all-purpose seasoning. This scaled-up recipe makes about 10 tablespoons (just over 1/2 cup), and if you peek in my pantry, you’ll always find a jar on the shelf.
Table of contents
Ingredient Notes
Cajun Seasoning Mix is a simple blend of dried spices that when combined, creates irresistible flavor. Here are a few notes about the ingredients I think are worth pointing out:
- Granulated garlic: If you’re not familiar with granulated garlic, I highly recommend picking some up. Costco sells a big container at a great value. It has a coarser texture than garlic powder and is the best choice for rubs and seasoning blends. Granulated garlic adds great garlic flavor but won’t burn at high heat the way fresh garlic will, making it perfect for roasting veggies and meats. It also mixes more smoothly with liquids since it doesn’t clump. I use it so often that I rarely buy garlic powder anymore.
- Sea salt: I use fine ground sea salt in all of my seasoning blends. Table salt works just fine, but sea salt has a cleaner flavor that really shines here. It’s widely available at most grocery stores now, and you can substitute table salt in the same amount if needed.
- Smoked paprika: This is where the smoky depth comes from, and it makes a big difference. Skip the regular “sweet” paprika or Hungarian variety — you want that rich, smoky flavor that only smoked paprika brings. It’s one of my favorite spices and such an easy way to add bold flavor to a variety of recipes.
- Cayenne pepper: This is the heat-maker in Cajun seasoning. Adjust it up or down depending on how spicy you like things. I keep mine moderate, but if you want it fiery, feel free to add a little more.
- Dried oregano and thyme: These herbs are part of the classic Cajun flavor profile, adding an earthy, savory balance to the bold spices.
How to Make Cajun Seasoning Mix
It doesn’t get easier than this! Just measure out your spices, combine them in a small bowl or jar, and stir or shake until everything is well blended. In less than 5 minutes, your Cajun seasoning is ready to use.
Storage Tips
Store your homemade Cajun seasoning blend in an airtight container, like a small mason jar, and keep it in a cool, dry place away from heat and light. For the best flavor, use it within about 6 months, but dried spices can stay fresh for up to a year or more. Be sure to give the jar a good shake before each use to redistribute the spices.
How to Use Cajun Seasoning Mix
There are so many ways to use Cajun seasoning, from blackened fish to burgers, soups, and even dips. I reach for this blend all the time, and here are some of my favorite ways to put it to work:
- Blackened fish: It’s the secret to my Blackened Mahi Mahi and Blackened Salmon, and trust me when I say both are crazy good.
- Cajun cuisine: It adds a smoky kick to Chicken Corn Chowder, Instant Pot Black Eyed Peas, Easy Red Beans and Rice, and it’s the perfect blend for jambalaya or gumbo.
- Burgers: Mix about 2 teaspoons per pound of ground beef or turkey to create super flavorful Cajun burgers. Try it in my Turkey Burgers or Turkey Burger Sliders.
- Grilled meats: Combine equal parts olive oil and Cajun seasoning to make a quick rub for chicken, steak, or pork tenderloin before grilling.
- Sloppy Joes: A bold twist on a classic weeknight dinner, my Cajun Sloppy Joes are packed with flavor.
- Vegetables: Use this blend to make my Sheet Pan Roasted Vegetables or skip the salt and sprinkle this seasoning on hot, Crispy Oven Baked French Fries.
- Cheesy dips: Swap it in for other seasoning blends to amp up the flavor in my Artichoke Dip and Cheesy Hot Crab Dip.
- Salad dressing: Stir a little into Buttermilk Ranch Dressing for a zesty salad or baked potato topper.
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Cajun Seasoning Mix
Ingredients
- 2 tablespoons onion powder
- 4 teaspoons granulated garlic or garlic powder
- 4 teaspoons smoked paprika
- 4 teaspoons dried thyme
- 4 teaspoons dried oregano
- 4 teaspoons fine grain sea salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons cayenne pepper, or to taste
Instructions
- Add the onion powder, granulated garlic or garlic powder, smoked paprika, thyme, oregano, salt, black pepper and cayenne pepper to a small mason jar or airtight container. Seal it with the lid and shake well to combine.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on January 19, 2019. It has been updated with new text and images.
More Ideas
We loved your blackened mahi mahi. The wife and I had fun making the rub. We will be try more if your recipes. Thanks!
I’ve been using this blend for a few years now and it’s absolutely perfect! It’s great on all types of fish and chicken. Every time I use it for guests, they want the recipe. Thank you!
I’m with you 100%! I always have a jar of it in my pantry and use it for so many things. So happy you’re loving it!
This is a great seasoning mix and it’s the only way I cook mahi mahi now. The seasoning is also good on other meats as well. I save a large spice container and made a huge batch so I always have thus on hand.
Use this on all our fish recipes! Love it.
This is an amazing Cajun seasoning blend. It was so good on out roasted chicken this evening. Thanks for sharing!