A good Cajun Seasoning is the start of any flavourful, cajun-style recipe. Here’s a simple blend of common spices that you should already have in your pantry, for a great cajun seasoning with subtle heat and a little bit of kick, that will perk up any dish that you use it on!
Having grown up eating spicy, flavourful food, I took to Cajun cuisine like a duck to water. But cajun cuisine isn’t just about spicy, peppery, heat. It’s quite a bit more subtle than that.
While cajun and creole food may seem the same and the words interchangeable to an outsider (like me) looking in, they are not quite the same. Unless you call Louisiana home, it might not even be something that bothers you. 🙂
While it’s a fascinating topic, one I’m continuing to learn more about (especially about true cajun cuisine that was a precursor to what is widely recognized as cajun cuisine in the US now) – this post isn’t about exploring those two types of cuisine. This post is simply about the awesome Cajun Seasoning or cajun spice blend that I used for this creamy chicken and sausage cajun pasta recipe! And let me telly ou straight up, this is NOT an authentic cajun spice mix. This is a modern rendition of what cajun seasoning has become.
You can of course use store-bought cajun seasoning, if you have it in your pantry already. But to me, this homemade cajun seasoning tastes that much better, and of course it doesn’t have any MSG or any of the other synthetic stuff. I’ve added my own little twist to it, to give it more punch. And as you may notice, I don’t add any salt in this recipe, because I don’t like to add salt to my spice blends until I actually use it in a recipe. But you’re more than welcome to add salt until you get the right combination, if you prefer.
I can safely say that this cajun spice mix is by far my favourite blend of cajun spices! I seem to want to put it on everything! This creamy chicken and sausage cajun pasta is just one example. The recipe for sweet and spicy cajun ribs that I made recently is coming soon! 🙂
- 3 tbsp smoked paprika
- 1 ½ tbsp black pepper
- 1 tbsp dried chilli flakes/crushed red pepper
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- Place all the ingredients in a spice grinder and process until chopped and mixed well.
- Transfer the spice mix to an air-tight glass bottle and store in a cool dark place.
- You can easily double or triple this recipe if needed.
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I’ll be sharing my recipe over at –