This is one cajun seasoning recipe that most cooks need in their repertoire, absolutely, and very seldom do I say that. But at 4-5 bucks a bottle for the pre-mixed in the store, this is a quick and cheap, better tasting version.
How to Make Cajun Seasoning
This is one cajun seasoning recipe that most cooks need in their repertoire, absolutely, and very seldom do I say that. But at 4-5 bucks a bottle for the pre-mixed in the store, this is a quick and cheap, better tasting version. The base of a good Cajun seasoning is equal amounts of cumin, coriander and paprika. However, I like oregano, salt and cracked pepper in mine. Always me with the tweaking.
You will need:
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 3/4 tsp salt
- 3/4 tsp cracked pepper
- 3/4 tsp oregano
- 3/4 tsp basil
- 3/4 tsp thyme
- 1 1/2 tsp white pepper
- 1 1/2 tsp cayenne pepper if you want the heat
Directions:
Combine the ingredients in container and mix together. Store in a sealed container until needed.
I can’t believe I am going to say this, but this spice tastes the same as the cajun chicken burger in the cafeteria at the hospital I work at.
They make a mean, tasty Cajun chicken burger, and let me qualify that statement with the fact that it’s one of the only palatable items they have on the menu.
Excepting their fantastic greasy breakfasts, but I never work mornings, so it’s been a year or so since I’ve enjoyed those. Oh hospital food, you aren’t even good for the staff working there, are you?
It’s just a few simple yet beautiful ingredients that you probably have at home! Anyone can make their own homemade cajun seasoning, it’s SO easy!
Cajun Seasoning Tips & Tricks
- You can add red pepper flakes for heat.
- You can also add onion powder/onion flakes or garlic powder.
This base will take you wherever you want to go, the Cajun world is your oyster. Mmm. Cajun oysters.
Really though, this is a good base for adding on to. This is your flavor start. While it may not be “authentic” because hey, I’m Ukrainian, not Cajun, this to me tastes like what I eat in restaurants. It’s the Ukrainian version of Cajun.
Look. Basically it tastes great and you can build a great Cajun spice out of this mixture for pennies.
If you like this, try my Homemade Chili Seasoning.
Love you more than perogies,
Karlynn
Cajun Seasoning Recipe
Ingredients
- 2 tablespoons paprika
- 2 tablespoons granulated garlic
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 2 teaspoons white pepper
- 2 teaspoons black pepper
- 2 teaspoon oregano
- 2 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon cayenne pepper
Tex Mex Variations
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Instructions
- Combine all the spices together and keep in an airtight container. If you want a Tex Mex version, add in the cumin and coriander.
- This will keep in the cupboard for up to a year.
Notes
Nutrition
PIN THIS RECIPE to your RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Donna White says
Sounds great, I am going to make this. I love the picture of the shrimp, sausage and rice dish and sure would love to have the recipe for that if possible.
Donna
Charlez Mallory says
I know this is a very old recipe but I had to comment. The cumin and coriander make this a TexMex spice recipe with basil being the only differentiator. It’s like adding spanish olives and sazon to dirty rice. Love the blend. It’s just not Cajun enough to satisfy a Cajun.
Seldoon says
I’m glad the recipe told you to combine all the spices together so that I know not to combine the spices separately!!! This is like recipes that tell you to mix the ingredients together so that you know not to mix the ingredients separately. These things are important!!
CarolynM says
Snotty! Was this really necessary?
Mahfuz says
This looks like more of your own style. Why would you add East Indian spices cumin and coriander? I ate the Cajun flavour at 100s of restaurants. None of them ever use cumin and/or coriander, which can change the taste a lot more.
david011 says
@Mahfuz I find that almost any hot spice mix benefits from the use of cumin and coriander (cilantro) whether the heat is primarily from chillis, cayenne pepper or paprika. The only exception that I operate is the base flavouring for a Stroganoff. At least the recipe avoids the disgusting tendency of US cooking to add melted cheese and bacon to almost anything.
Margo Haynes says
Mahfuz, I have no idea whether this is totally Karlynn’s recipe or not, However, this a recipe that is 95% identical to a recipe that I loved, that I lost in a flood almost 6 years ago & it also had cumin & coriander in the ingredients. If you also have one that doesn’t have those ingredients it would be very nice if you would share it with the rest of us…I feel that the more “DIY yourself dry spice mixes” we’re able to make aids all of us being better cooks. I say this to you in a loving way, I do not mean it in a derogatory manner. Wishing you a very blessed day.
Angel dG says
This sounds really good, i am a wimp when it comes to spice so like to adapt recipes etc… i found a cajun chicken pasta recipe would like to use this recipe for, however, the recipe asks for 3 tbsp of cajun seasoning…. so need your advice, to get 3 tbsp of cajun seasoning would i need to double or triple this recipe etc? Thanks for your help!
NaraBau says
I must agree with @Meaux1965 this is not cajun at all….it tastes pretty good but not cajun at all what so ever.
MAK says
As a Brit I cannot say if your seasoning is authentic, but I can say it is fantastic. I used whole spices and bashed them in a mortar Well Done!
Karlynn Johnston says
Glad you liked it!
UzmaMehtab says
Coriander powder or leaves?
Peter says
Powder (crushed seeds.)
RainDrop says
Great idea, thank you for this recipe! 🙂
RainDrop
Meaux1965 says
I don’t know what to say other than “nope!” I don’t know where you got that recipe from, but it’s wrong. Born and raised Cajun and I’d never use coriander and cumin in my mix. You’d be hard pressed to find a real Cajun who does. And no white pepper or cayenne? Just a resounded NOPE!
aztec447 says
_u*********@li******.com" profile_url="https://www.livefyre.com/profile/68969900/" ns="true">Meaux1965
I’ve tried this mix in the andouille sausage/black-eye pea gumbo I make and it’s not bad. But I’m trying to get a little more “authentic”, so what would you recommend, Meaux? Substitute the coriander & cumin for say…thyme, white pepper, & cayenne? I like it hot so the 3 different peppers sounds good to me!
Meaux1965 says
_u*********@li******.com" profile_url="https://www.livefyre.com/profile/69927185/" ns="true">aztec447 _u*********@li******.com" profile_url="https://www.livefyre.com/profile/68969900/" ns="true">Meaux1965
I would certainly use white pepper and cayenne. Easy on the thyme if it’s ground. And as a matter of personal taste, I substitute basil for the oregano. Never been a big fan of oregano.
aztec447 says
_u*********@li******.com" profile_url="https://www.livefyre.com/profile/68969900/" ns="true">Meaux1965 _u*********@li******.com" profile_url="https://www.livefyre.com/profile/69927185/" ns="true">aztec447 Sounds like a good mix to me, even the basil since I like it better than oregano as well. I’ll give it a try on the next batch. Thanks!
Roy says
Ha. Your Ukrainian. And I am in Ukraine, cooking Cajun for my friends, because there really is not much food over hear that is Cajun, or Mexican.
My two easy to cook dishes. (I am not Ukrainian.)
Roy
Jan says
I used this to coat pan-fried tofu. Yummy! We liked it with a bit of red pepper added.
CyrilMoustache says
thank you for posting the recipe, I needed some yesterday for a recipe. Just to clarify is it ground cumin and coriander seed or the leave (cilantro)?
thanks again,
Roland (Canada)
thekitchenmagpie says
_u*********@li******.com" profile_url="https://www.livefyre.com/profile/63658455/" ns="true">CyrilMoustache Yes, it’s ground! I hope you enjoyed it!
Jan says
I made your recipe for the cajun seasoning tonight as I forgot to buy it. Luckily I had all the spices on the shelf. Loved it and couldn’t taste any difference in the store bought jar. Another jar of ‘homemade’ spice on the shelf thanks to you!
PeggyBullock says
Thank you so much for this recipe! I am allergic to the chili pepper family and cannot find “pepper free” Cajun Seasoning in So. Florida. This is so perfect and tastes wonderful too.
thekitchenmagpie says
_u*********@li******.com" profile_url="https://www.livefyre.com/profile/27883539/" ns="true">PeggyBullock I am so glad you liked it and you are very welcome!
yummer says
Just made this, it was yummy pummy
Andy Holderness says
Thanks for this recipe. I am just about to make onion rings with this as the seasoning.
Onion ring recipe is here if you fancy trying it?
https://www.bbcgoodfood.com/recipes/1897705/crispy-cajun-onion-rings
Wendicookie says
Make fresh breadcrumbs and mix with 1 tbsps of this lovely cajun seasoning. Dip fresh mushrooms in beaten egg & then coat in mix. Bake in oven until nice n crisp! Just add dip of choice. Yum. To vary, I halved the paprika and sprinkled some on the mushrooms at the end – just as nice I think!
Sarita says
Just wanted to let you know – I was baking a loaf of bread today and saw too late it needed Cajun seasoning, which I didn’t have… so I whipped this up, and it worked perfectly! YUM! 🙂
Karlynn says
Great to hear! It’s such a great and easy solution to store bought, I use it all the time!
Pretty. Good. Food. says
Oh man this looks delicious! And your photographs are beautiful! Everything here looks great!
Julie says
my boyfriend and his family love Cajun food. I know they will love this 🙂
Prerna@IndianSimmer says
I love Cajun food and you won’t believe how glad I am to discover your recipe!
Thanks for sharing! will be making it pretty soon 🙂
Karlynn says
I was amazed how easy it was! If you want to make it spicy, you can add red pepper flakes, if you like it salty, then salt like I do. The cumin, coriander and paprika give it that “base” taste that is sooo good, then you add whatever flavors you want.
Mariam says
Can’t wait to make a jar of this, thanks! and the photo of the spices looks great
baobabs says
I didn’t know prior the base of cajun spices and you’ve made it sound so easy! I’m going to remember the extra oregano, pepper and salt!
Charlynn says
I’ve always liked the pizzas there, course I always doused it with hot sauce and then dipped it in ranch dressing, so that’s probably what made it palatable.
I use cajun seasoning on my ribs. I coat the ribs with the seasoning, broil them in the oven until browned all over, then toss them in the slow cooker with my favourite homemade sauce. Best ribs ever.