Our Favorite Cajun Seasoning

This homemade Cajun seasoning recipe is a staple in our kitchen. It adds a bold, delicious kick to just about anything (veggies, seafood, meat, you name it).

Cajun seasoning comes from Louisiana and is all about big, bold flavor. It’s a mix of spices inspired by Native American, West African, Caribbean, and French cooking, which makes it totally unique and so tasty.

Richard, Adam, and I tested this multiple times to dial in the right blend of spices. This (affectionately called Cajun seasoning number 4) was this winner. We use it all the time in our kitchen. I specifically place it towards the front since I use it so often. I especially love using it to make this Cajun shrimp, poached shrimp, shrimp salad, and this Cajun butter corn. I even added it to my favorite meatloaf recipe!

Key Ingredients

• Hot Paprika or Cayenne: Our homemade blend is intentionally bold and a bit spicy. The heat comes from Hungarian hot paprika or cayenne pepper. They work interchangeably, so use what you have.
• Sweet Paprika: To balance the heat and add color and some sweetness, we stir in sweet paprika. It’s mild with a hint of fruitiness, and most importantly, it’s not spicy at all.
• Chili Powder: New Mexico chili powder or a standard non-spicy chili powder works here. This just makes the blend taste more interesting.
• Dried Thyme: Adds an earthy, minty, and savory note to the blend. We love it. It’s also a common ingredient in Cajun cuisine.
• Sugar and Salt: To balance the heat and make our blend taste over-the-top delicious, we add a bit of both. We tested this blend multiple times with varying amounts of sugar, and this (Cajun seasoning No. 4) was the winner.

Find the full recipe with measurements below.

How to Make the Best Cajun Seasoning

Tip 1: Use the right spices. To help you when you are shopping for spices to make this easy blend, we’ve included a photo showing each ingredient. You do not need to use the same brands, but this will hopefully give you an example of each ingredient. We love using New Mexico chili powder (shown in the bag), which we find in the International aisle of our grocery store and Mexican markets. If you don’t have this, use a standard non-spicy chili powder.

Tip 2: Scale up or down based on your needs. To make our Cajun spice blend, whisk all the spices together and store or use in your favorite Cajun recipes. The recipe shared at the bottom of this page makes about 3 tablespoons, but here’s an overview of the ratios so you can make as much as you want:

• 1 part hot paprika or cayenne pepper
• 2 parts sweet paprika (not spicy)
• 2 parts chili powder (New Mexico or standard, non-spicy chili powder)
• 1 part dried thyme
• 3 parts sugar
• 2 parts fine sea salt

How to Use Your Seasoning

Think of it as a bold, all-purpose seasoning for meats, seafood, and veggies. Our DIY Cajun seasoning adds a vibrant, earthy, and smoky flavor to whatever you use it with. The sugar included in the blend also helps when blackening meats and fish. Here are some ideas for using it:

• Make Cajun butter and use it with vegetables, like this grilled corn
• Use the seasoning with shrimp and fish. I love this Cajun shrimp
• Dust it over salmon, then cook them seasoning side-down for blackened salmon.
• Add a spicy kick to pasta sauces for a Cajun-inspired pasta

Storing Tips

Keep your spice blend in a resealable jar (I like the little mason jars) and place it in a dark, dry place (like a cabinet or drawer). It lasts for 6 months, maybe more. If your climate is really humid, you might find the sugar clumps a little, but you can break it apart easily with a fork.

More Homemade Spice Blends

• Chili Powder
• Taco Seasoning
• Seasoned Salt