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If there's one spice blend that earns its keep in my kitchen, it's this Homemade Cajun Seasoning. Made with a simple mix of pantry spices, this bold blend adds smoky heat and deep flavor to everything from chicken to potatoes without the excess sodium, fillers, or anti-caking agents hiding in store-bought jars.
Looking for more homemade spice blends? Don't miss my recipes for Chili Seasoning, Taco Seasoning, Seasoned Salt and Salad Supreme Seasoning.
Why Make Your Own Cajun Seasoning?
- Customizable. Adjust the heat and salt so it works for your family, not against them.
- Cleaner ingredients. No cornstarch, sugar, or preservatives -- just real spices doing their job.
- Budget-friendly. Costs pennies per batch compared to store-bought blends.
- Versatile. Perfect for chicken, seafood, pasta, rice, potatoes, and even breakfast hash.
Spices in Cajun Seasoning
This Cajun spice blend is built from basic dried spices you likely already have on hand, layered to create smoky depth and just enough heat.
- Smoked Paprika: Brings rich color and subtle smokiness that defines the blend. No smoked paprika? Use regular.
- Garlic + Onion Powder: The savory backbone that rounds everything out.
- Dried Oregano: Adds a light herbal note to balance the heat.
- Cayenne Pepper: Provides that classic Cajun kick. Adjust to taste.
- Red Pepper Flakes: Adds texture and a gentle, lingering heat.
- Salt + Black Pepper: Enhances flavor and ties the blend together.
Kristen's Key Tip
For the boldest flavor, use dried spices that are less than 6 months old. Dried spices don't spoil quickly, but they do lose potency, and this blend should taste vibrant, not dull.
Recipe Modifications
One of the best parts of making your own blend? You're in control.
- Watching sodium? Feel free to omit the salt completely from the spice blend for a flavorful, salt-free Cajun seasoning blend.
- Like things spicy? Increase the cayenne pepper up to 2 teaspoons.
- Sensitive to spice? Omit the cayenne pepper for a more mild blend. I recommend still using the red pepper flakes for a bit of subtle heat.
How to Make & Store Cajun Seasoning
Making Cajun seasoning truly takes under 2 minutes. Measure, mix, done.
- Combine. Measure all spices into a small bowl or mason jar and stir or shake until evenly mixed.
- Store. Transfer to an airtight jar and keep in a cool, dark pantry for up to 6 months for best flavor.
Make a Big Batch
If your family loves bold flavor (and mine does), double or triple the recipe so it's ready anytime dinner feels a little uninspired.
Store in an airtight jar in your pantry for up to 6 months. Shake before each use to redistribute the spices.
How to Use Cajun Seasoning
- Season Protein: Use 1-2 teaspoons per pound of chicken, shrimp, or fish before grilling or pan-searing.
- Boost Pasta or Rice: Stir 1-2 teaspoons into cooked rice or creamy pasta for instant flavor.
- Roast Vegetables: Toss potatoes or vegetables with oil and 1-3 teaspoons of this blend and roast as desired.
- Breakfast Upgrade: Sprinkle into scrambled eggs or breakfast potatoes for a bold start to the day.
Recipes Using Cajun Seasoning
If you need more inspiration on ways to use this spice blend, check out a few of our favorites below.
Homeamde Cajun Seasoning
Video
Ingredients
- 5 teaspoons smoked paprika, or regular paprika
- 4 teaspoons garlic powder
- 4 teaspoons table salt
- 2 teaspoons onion powder
- 2½ teaspoons dried oregano
- 2 teaspoons cayenne pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
Instructions
- In a small bowl, mix together 5 teaspoons smoked paprika, 4 teaspoons garlic powder, 4 teaspoons table salt, 2 teaspoons onion powder, 2½ teaspoons dried oregano, 2 teaspoons cayenne pepper, 1 teaspoon crushed red pepper flakes, and 1 teaspoon black pepper.
- Transfer the mixture to an airtight container and store in a cool, dark pantry for up to 6 months.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I have a batch of this made but it is little on the spicy side for me can I do anything to tone it down?
Hi Kate! I would recommend adding 2 teaspoons each garlic powder, 2 teaspoons salt, 1 teaspoon onion powder, and 1 teaspoon oregano. If still too spicy, repeat. I think you will find that works well to tame down the cayenne and smoked paprika.
What size spice jars do you recommend? The ones you have listed either come in 4oz or 6oz. Any preference?
Hi Megan! I personally have the 4-ounce size. They fit better in most cabinets.
I added this on roasted potatoes!! So good. Such a yummy blend
I never keep seasoning blends on hand because I hate an overcrowded spice drawer so this is perfect when making cajun recipes.
Hello Kristen, good morning!
Eliminate the Cumin (Mexican) and the Oregano (Italian) from the Ingredients List and your Recipe contains essentially the same combination of things as 95% of the better Cajun (and Creole) Seasonings down here.
Also, Black Pepper is very often used as well.
Thanks for the Recipe!
Donald in Louisiana
I understand your comment about authenticity, but everyone in southern Louisiana has their own spice mix recipe. And NOLA and southern Louisiana generally is an internation melting pot. There is no one true recipe. Paprika? Most comes from Hungary and Spain. Oregano? If Commander`s Palace uses it, I'm okay. Ground garlic? Most of it comes from China and other Asian countries unless you go local organic (i.e., expensive). Some NOLA recipes use basil, which is pretty unusual. So Ms Chidsey's recipe is actually is pretty typical of all the other recipes on the Web.
Love all these flavours, and I love that you control what goes into it, since sometimes the ready-made blends contain additives and allergens, as you mention. Great recipe!
Thanks Gabby! Yes, a lot of store bought blends are full of allergens
This is a great blend! I love it...especially the red pepper flakes!
I love that kick as well Marjory!