To make Cajun seasoning, whisk together paprika and cayenne with garlic and onion powder, oregano, thyme, and black pepper. Paprika carries the color and smoke, cayenne brings the heat, and the dried aromatics fill it out into a true all-purpose Louisiana blend.
What is Cajun seasoning?
Cajun seasoning is the all-purpose spice blend of Louisiana cooking, built on paprika for color and smoke and cayenne for heat. Around those two sit garlic, onion, oregano, thyme, and black pepper, the dried echo of the aromatic trinity at the base of so much Cajun food.
It is what gives blackened fish its dark crust and a pot of jambalaya its backbone. Mixed at home you can tune the heat to your taste, which matters, because store blends swing from timid to punishing with no warning.
What goes in Cajun seasoning?
- ·2 tbsp paprika
- ·1 tsp cayenne pepper
- ·1 tbsp garlic powder
- ·1 tbsp onion powder
- ·1 tsp dried oregano
- ·1 tsp dried thyme
- ·1 tsp black pepper
- ·1 tsp salt
Paprika is the largest measure, giving the blend its red color and gentle smoke, while cayenne is kept smaller because it carries real heat. Adjust the cayenne up or down to set the spice level; everything else stays roughly constant.
How do you make Cajun seasoning?
- Measure all the spices into a small bowl.
- Whisk until the color is uniform and no clumps of cayenne remain.
- Use generously as a rub on fish, chicken, or shrimp, or by the spoonful in rice and stews.
- Store airtight, away from light and heat.
What should you know before making Cajun seasoning?
- Set the heat with cayenne. It is the dial; start low and add more once you taste it.
- Use smoked paprika for depth. It pushes the blend toward that grilled, smoky note.
- Go heavy as a rub. Cajun seasoning is meant to form a crust, so do not be shy.
- Salt to taste. Leave the salt out if you season your dishes separately.
Where did Cajun seasoning come from?
Cajun seasoning comes from the rural French-Acadian cooking of southern Louisiana, where paprika, cayenne, and dried aromatics season seafood, rice, and slow-cooked stews. It rose to national popularity through blackened dishes in the late twentieth century.
What can you use Cajun seasoning on?
Common questions.
What is in Cajun seasoning?
Paprika, cayenne, garlic powder, onion powder, oregano, thyme, black pepper, and salt. Paprika and cayenne are the defining pair.
Is Cajun seasoning very spicy?
It is medium-hot as written, but the heat is entirely in the cayenne. Cut the cayenne for a milder blend or add more for serious heat.
What is the difference between Cajun and Creole seasoning?
They overlap heavily. Creole blends tend to include more herbs and sometimes paprika-forward sweetness, while Cajun leans hotter and more peppery, but the line is blurry.
What do you use Cajun seasoning on?
Fish, chicken, shrimp, sausage, rice dishes, fries, and stews like gumbo and jambalaya. It is a true all-purpose blend.
How long does Cajun seasoning keep?
About six months in an airtight jar away from light and heat, like any ground-spice blend.