Homemade Cajun Seasoning
Cajun seasoning is a must have spice blend for any Louisiana kitchen! It adds a smoky, spicy, and bold flavor to meat, veggies, or cajun staples like gumbo, red beans and rice, and crawfish étouffée. Easily adjust the spice level or make a salt free version.

January 2025 Update: I edited this recipe to be more of a true cajun seasoning, by removing the dried herbs and keeping it mostly a mix of peppers (cayenne, paprika, black and white pepper). If you’re looking for something similar to the previous version, check out Creole seasoning.
I’m a fan of making my own spice blends (like creole seasoning and blackening seasoning) so I can adjust the salt and spice level. I find many store bought seasonings to be so salty. With this cajun seasoning recipe, you can add more or less cayenne pepper for your spice preference, and even omit salt all together for a salt-free version.
What is Cajun Seasoning?
Cajun seasoning is a bold and peppery spice blend that originates from Louisiana’s Cajun communities. It’s known for its savory heat, featuring a mix of paprika, cayenne pepper, black pepper, white pepper, garlic powder, and sometimes dried herbs. This spice blend is a staple in Cajun cooking, adding a distinctive kick to dishes like gumbo, jambalaya, blackened fish, and étouffée. In Louisiana, cajun seasoning can usually be found on the kitchen table right along with the salt and pepper. It’s a versatile seasoning mix and great for cooking meats, seafood, vegetables, or stews.
Cajun vs Creole Seasoning
Cajun and Creole seasonings are both very popular spice blends in Louisiana. They are similar, and have somewhat merged over time, but there a few distinctions. Cajun seasoning is more bold and fiery with a mix of peppers including cayenne, paprika, black, and white pepper. Creole seasoning tends to be more herbaceous with a mix of dried oregano, thyme, and basil in addition to some dried peppers. Read more about the difference between cajun and creole seasoning here.
One of the most popular seasonings, Tony Chachere’s Creole Seasoning, is actually more of a cajun seasoning than creole since it contains a mix of peppers and no herbs. Both cajun and creole seasonings can usually be used as substitutions for each other, but their flavors will vary slightly.
Ingredients and Substitutions
- Smoked Paprika – Like regular paprika but has a stronger smokier flavor. I like using a combination of both for this recipe. Substitute for regular paprika or chipotle powder.
- Kosher Salt – I’ve switched to using Diamond Crystal kosher salt, and I’m not going back! This salt has a larger crystal and is less salty making it harder to over salt your food.
- Garlic Powder – Not the same as garlic salt! Substitute for granulated garlic.
- Cayenne Pepper – Where most of the heat comes from in this recipe. Two teaspoons will make a moderately spicy seasoning. Use less (1/2 to 1 teaspoon) for a milder version or omit if needed.
- White Pepper – Similar in flavor to black pepper but more pungent and spicy, so use it sparingly in your cooking.
See the recipe card below for the complete list of ingredients and measurements.
Lauren’s Tips
- If some of your spices are clumpy (like garlic powder tends to get with humidity) run them through a spice grinder or use a mortar and pestle to smooth them out before mixing.
- Make it spicy by adding more cayenne pepper.
- Use the right salt! This recipe is written using kosher salt which is less salty for its volume. If using table salt, use less or it will be way too salty.
- Use less or omit the salt for a low salt or salt free cajun seasoning.
- Make jars of this spice mix to give away as gifts for the holidays!
How to Make Your Own
Making your own Cajun spice blend is easy. Just measure out all the ingredients, and add to an airtight container, and mix well.
These 4 ounce spice jars are the perfect size for one batch. You can also use a mason jar for a larger batch.
Store in an airtight jar for up to a year.
Equipment Needed
How to Use Cajun Seasoning
This cajun spice blend is truly a versatile seasoning. It goes great on just about anything! Here are some of my favorite ways to use it in your cooking.
- Meat and seafood: Use it as a dry rub on chicken, beef, fish, or shrimp before searing, grilling, or roasting. Check out this guide to cooking perfect juicy chicken breasts every time.
- Vegetables: Sprinkle over veggies like green beans, potatoes, brussels sprouts, corn, or carrots before roasting, sautéing, or steaming.
- Eggs: It’s great topping omelets, scrambled, fried, or boiled eggs for a little extra kick.
- Pasta: Add some heat to pasta dishes like cajun alfredo and chicken and broccoli alfredo.
- Cajun favorites: It’s the preferred spice blend to season gumbo, jambalaya, blackened fish, étouffée, and more.
Some more ideas:
- Add Cajun shrimp to this Roasted Garlic Alfredo Sauce.
- Use it to make turkey sandwiches with this Sous Vide Cajun Turkey Breast.
- Add a spicy kick to Roasted Asparagus and Brussel Sprouts.
- Use it to season Sautéed Sweet Potatoes.
Frequently Asked Questions
While cajun seasoning and blackening seasoning share many ingredients, Cajun seasoning is a versatile, everyday mix for general cooking, while blackening seasoning is more specialized for blackening (a high-heat cooking techniques that create a distinctive crust.)
This cajun seasoning recipe has been formulated to be the perfect amount of saltiness and spiciness. Use about 1 tablespoon of seasoning for every 1 pound of chicken.
Yes, cajun seasoning is typically spicy. When you make your own homemade cajun seasoning, you can adjust the spice level to your preference.
More Cajun Recipes
See more Cajun Recipes
Authentic Cajun Seasoning Recipe
Ingredients
- 2 tablespoons paprika
- 2 tablespoons smoked paprika
- 1½ tablespoon kosher salt (*see note)
- 1 tablespoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 1 teaspoon ground white pepper
Instructions
- MIX: Combine all seasonings together in an airtight container and mix thoroughly. Store in a dry cool place.
- USE: Use on meat, fish, eggs, gumbo, jambalaya, and all your favorite cajun dishes.
Notes
- This recipe was created using Diamond Crystal kosher salt. Kosher salt has a larger flake and is less salty per volume. If using another type of salt, especially table salt, you will need to use way less.
- Substitute smoked paprika for regular paprika or chipotle powder.
- Substitute garlic powder for granulated garlic.
- Low Sodium version – Use less salt.
- Salt-free cajun seasoning – Omit the salt.
- How to use: Use 1 tablespoon of Cajun seasoning per every 1 pound of fish, chicken, pork, or beef.
- This recipe was altered in 2025 to be more of a true cajun seasoning. If you’re looking for the more herby version, check out creole seasoning.
Equipment
- Spice jar
Nutrition
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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