Cajun Seasoning Recipe

Ingredients

• 5 tablespoons smoked paprika
• 3 tablespoons sea salt
• 2 tablespoons garlic powder
• 1.5 tablespoons onion powder
• 1 tablespoon cayenne
• 1.5 tablespoons ground black pepper
• 1.5 tablespoons dried oregano
• 1 tablespoon dried marjoram

Mix Your Seasoning Blend

Combine all the spices into a bowl. Whisk for about a minute until the color is uniform; the paprika will turn everything a reddish-orange. If you notice any streaks of white from the salt or black from the pepper, keep whisking until it’s completely blended.

Store in an Airtight Container

Transfer the seasoning to a jar with a tight-fitting lid. An old spice jar works well, but any airtight container is fine.

It helps to write the date on the jar. The blend stays potent for ~4-5 months before the flavors start to fade. The paprika’s smokiness is usually the first thing to go; that’s your cue to make a fresh batch.

Start Conservatively with Heat

When using the seasoning, a good starting point is ~1.5 teaspoons per pound of protein. The cayenne in this blend has a real kick; you can always add more, but you can’t take it away.

I use this for blackening fish, seasoning chicken before it goes on the grill, or mixing into ground meat for burgers. It’s also great on roasted vegetables; just sprinkle it on with some oil before they go in the oven.

Cajun Seasoning

I keep a jar of this next to my salt and pepper; I use it that often. The smoked paprika gives it depth, cayenne brings the heat, and the dried herbs round it all out. It's far more complex than the one-note stuff from the grocery store.

Prep Time5 minutes mins

Total Time5 minutes mins

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Ingredients

• 5 tablespoons smoked paprika
• 3 tablespoons sea salt
• 2 tablespoons garlic powder
• 1.5 tablespoons onion powder
• 1 tablespoon cayenne
• 1.5 tablespoons ground black pepper
• 1.5 tablespoons dried oregano
• 1 tablespoon dried marjoram

Instructions

• Add all the spices to a medium bowl.
• Whisk the mixture for 1 minute until the color is uniform and reddish-orange.
• Continue whisking if you see any white or black streaks from the salt or pepper.
• Transfer the seasoning blend to an airtight container or spice jar.
• Label the container with the date.
• Use about 1.5 teaspoons of seasoning per pound of meat or vegetables.

Notes

The blend stays fresh for 4-5 months before flavors begin to fade.

The smoked paprika flavor will fade first, indicating time for a new batch.

Start with less seasoning as the cayenne adds significant heat.