Published October 28, 2021.This post may contain affiliate links. Please read my disclosure policy.
This homemade Cajun seasoning recipe is incredibly simple to make and can help spice up the flavor in just about any dish.
Using seasoning blends and rubs can help enhance the taste in whatever recipe you’re making, and often you already have all the ingredients necessary to make them. If you want to start making them yourself, check out my pickling spice recipe or blackened seasoning blend.
Cajun Seasoning
Cajun seasoning is a simple blend of mixed spices and herbs and is often used as a rub or added recipe to help enhance the flavor profiles. This seasoning is incredibly popular in classic staple dishes found throughout Louisiana. There are some variations when it comes to making a Cajun seasoning, but here are some common dry ingredients:
- Salt
- White Pepper
- Garlic
- Onion
- Cayenne Pepper
- Paprika
- Thyme
How to Make It
Use these simple instructions for making a homemade Cajun seasoning blend:
- Add all the dry ingredients to a large bowl.
- Mix until completely combined and set aside until ready to use.
Make-Ahead and Storage
Make-Ahead: You can make this several weeks or months ahead of time.
How to Store: Cover and keep in the cupboard for up to 1 year.
chef notes + tips
- Feel free to substitute the dry thyme for oregano or basil.
- You can also use powder instead of granules for the onion and garlic.
What to Use It In
- Red Beans and Rice
- Remoulade Sauce
- Jambalaya
- Hush Puppies
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The Best Homemade Cajun Seasoning Recipe
5 from 9 votes
This homemade Cajun seasoning recipe is incredibly simple to make and can help spice up the flavor in just about any dish.
Servings: 6
Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
Ingredients
- 2 tablespoons coarse sea salt
- 2 teaspoons ground mustard
- 1 tablespoon onion granules
- 1 tablespoon garlic granules
- 1/2 teaspoon white pepper
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon thyme
Instructions
Add all the ingredients to a small size bowl.
Mix until everything is combined. Cover and store until ready to use
Notes
- Chef Notes:
Make-Ahead: You can make this several weeks or months ahead of time.
How to Store: Cover and keep in the cupboard for up to 1 year.
Feel free to substitute the dry thyme for oregano or basil.
You can also use powder instead of granules for the onion and garlic.
Course: spice rub
Cuisine: American, cajun
Author: Chef Billy Parisi
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18 comments
- Lewis Palmer Jr
I just purchased a Popeyes Cajun Turkey already cooked, I wanted to try one. I wished that I would have searched a little more before I purchased it. Thanks for your ingredients. Thanks again
- Reply
- Chef Billy Parisi
You’re welcome, thank you for trying this!
- Reply
- Cheryl
Your website makes it very easy to find recipes. The pictures are beautiful as well. This spice mix is excellent. Now I have a spice blend that is always the same instead of using varied purchased ones. Thank you
- Reply
- Chef Billy Parisi
Glad you have enjoyed the site!
- Reply
- Paula Mendenhall
Another keeper – will use this combo often I suspect. Thanks Chef!
- Reply
- Catherine Zimmerer
Excellent seasoning, another hit! Thanks Chef Parisi
- Reply
amazing!
- Reply
- Lyndi S
This spice recipe is the best!
Thank you, Chef Billy!- Reply
My pleasure!
- Reply
- Kris Trobaugh
I keep this in my cupboard and use it all the time! Love it.
- Reply
- Pat
I would add your homemade ranch dressing to your list of links to try with this cajun ranch seasoning..😊 Then you can add this combination as a side sauce for your hamburger and seasoned French fries! Yum!!! Also thanks for the homemade spaghetti sauce recipe. You said the word ragu and my heart skipped a beat. I have been looking for a Ragu to top fettuccini Alfredo that uses shredded beef/pork and lots of garlic. This is a step in the right direction for to try.
- Reply
- Cindy LoPresto
So glad I found you on Facebook..I’m now following you on YouTube as well as just subscribed to your emails
Im keeping an eye to see if you ever make Tamales…hoping you will some day
Thank you for sharing❤- Reply
- Paula
Question? Is there a big difference in taste between white and black pepper? Could I use black instead? I have a HUGE container of it that I need to use up,
- Reply
white pepper is more pungent.
- Reply
- Carmalita T Jitendran
Thank you for this.
- Reply
- Janet Arthur
You always put a smile on my face with your interesting and amazing recipes and these seasonings are fabulous and so easy to make…thank you Chef Billy
- Reply
- Belinda
I have used this rub on everything, it so delious! I am making little jars for Christmas basket gifts! Thank you so much for inspiration and instructions.
I wish we could post pictures, this is really pretty!- Reply
- Haven
Chef Paris you my favorite chef in this all world am following you all the way from Africa you have been of a huge help to my career love you soooo much
- Reply
