This Cajun seasoning blend is a recipe you will want to keep in your back pocket. It is a basic blend of signature Cajun spices that carries a smoky flavor with a subtle heat and notes of garlic throughout. Use it in place of salt on potatoes, roasted veggies, chicken, and more!
Why You’ll Want This Recipe
- Flavor – This blend emphasizes the smokiness of Cajun cooking with a concentration on the chili powder and paprika. You can control the heat with the amount of cayenne you add, but keep in mind that the flavor builds as you keep on eating! Overall, this seasoning is the perfect blend of salty, smoky, with a hint of garlic and heat.
- Versatile – Cajun seasoning has endless uses. Throw it on roasted veggies, potatoes, meat, soups, rice, anything! One of my favorites is roasted corn.
- Gives you control over what you eat – We are huge proponents of people being better educated in what they are eating. Making your own spice blends gives you more control over what you are choosing to put into your body. Whether that means choosing to add less salt or sourcing organic non-irradiated spices, we hope our from-scratch recipes help you to make the best choices for your and your family’s health!
Ingredients
Chili Powder – The brand of chili powder you use will greatly affect the flavor of this blend, so keep that in mind when choosing what to use. We use a rather smoky and hot chili powder, giving it more of the heat and spice we crave in Cajun food.
Paprika – Sweet or hot paprika both work well, so go with your preference.
Black Pepper – Freshly ground
Garlic Powder
Sea Salt
Cayenne Powder
How to Make Cajun Seasoning Blend
In a small bowl, mix together all the ingredients with a spoon until everything is evenly incorporated.
To use this seasoning on meat, dab your meat of choice dry with a paper towel or a brown paper bag (a nontoxic option). Add the Cajun spice according to your taste onto the dried meat and rub it into every part of the meat. Really massage it in.
After the seasoning is added, you can refrigerate the meat before cooking if you want to have it prepared ahead of time. This allows the spice to really seep into the meat, but it is not an essential step. If you do allow it to rest in the fridge, leave it anywhere from half an hour to overnight.
Tips
- If you don’t like heat, half the amount of cayenne in the recipe. The flavor will remain smoky without as much spice. Alternatively, if you like extra heat, add at least 1/4 tsp. of cayenne or ground dried Thai chilies. The chilies will really put the Cajun seasoning blend over the top.
- Add the rub to meat an hour before cooking to let it seep into the meat.
- If cooking chicken with the skin on, but you plan to remove it before eating, lift the skin to rub the seasoning directly onto the meat before cooking.
Best Uses for Cajun Seasoning
- Cajun Roasted Chicken
- Cajun Chicken Pasta
- Cajun Bacon Rub
- Blackened Fish
- Sprinkled on Popcorn
- Roasted Potatoes or French Fries
- Sprinkled on Grilled Corn
- Roasted vegetables
- Added to soups and stews
Storage
Store your Cajun seasoning in an airtight spice container or small jar in a dry, cool place for 1-2 years. Just keep in mind that it will lose potency over time.
More Homemade Recipes From Awaiting Acreage
Homemade Cajun Seasoning
Ingredients
- 1 Tbsp Chili Powder
- 1 ½ tsp Paprika
- 1 ½ tsp Black Pepper freshly ground
- 1 ½ tsp Garlic Powder
- 1 ½ tsp Sea Salt
- ¾ tsp Cayenne
Instructions
- In a small bowl, mix together all the ingredients.
- If using on vegetables, sprinkle the seasoning on before cooking according to your taste.
- If using on meat, dab your meat of choice dry.
- Add a generous amount of the rub onto the meat and rub it into every crevice.
- OPTIONAL: Refrigerate the meat anywhere from half an hour to overnight to allow the seasoning to seep in before cooking.
- Cook meat according to your preferred method and enjoy!
Notes
- If you don’t like heat, half the amount of cayenne in the recipe. The flavor will remain smoky without as much spice.
- Add the rub to meat an hour before cooking to let it seep into the meat.
- If cooking chicken with the skin on, but you plan to remove it before eating, lift the skin to rub the seasoning directly onto the meat before cooking.
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