How-To/ Recipes

Cajun Seasoning Recipe

Cajun Seasoning

This  is one cajun seasoning recipe that most cooks need in their repertoire, absolutely, and very seldom do I say that. But at 4-5 bucks a bottle for the pre-mixed in the store, this is a quick and cheap, better tasting version. The base of a good Cajun seasoning is equal amounts of cumin, coriander and paprika. However, I like oregano, salt and cracked pepper in mine. Always me with the tweaking.

I can’t believe I am going to say this, but this spice tastes the same as the cajun chicken burger in the cafeteria at the hospital I work at.

They make a mean, tasty Cajun chicken burger, and let me qualify that statement with the fact that it’s one of the only palatable items they have on the menu.

Excepting their fantastic greasy breakfasts, but I never work mornings, so it’s been a year or so since I’ve enjoyed those. Oh hospital food, you aren’t even good for the staff working there, are you?

Cajun Seasoning

It’s just a few simple yet beautiful ingredients that you probably have at home! Anyone can make their own homemade cajun seasoning, it’s SO easy!

Cajun Seasoning

You can add red pepper flakes for heat, onion powder/onion flakes or garlic powder. This base will take you wherever you want to go, the Cajun world is your oyster.

Mmm. Cajun oysters.

Really though, this is a good base for adding on to. This is your flavour start. While it may not be  “authentic” because hey, I’m Ukrainian, not Cajun, this to me tastes like what I eat in restaurants. It’s the Ukrainian version of Cajun.

Look. Basically it tastes great and you can build a great Cajun spice out of this mixture for pennies.

Love you more than perogies,

Karlynn

 

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Cajun Seasoning Recipe


  • Author: Karlynn Johnston
  • Prep Time: 2 min
  • Cook Time: 1 min
  • Total Time: 3 min
  • Yield: 5 tbsp

Description

Homemade Cajun seasoning, so good you will never have to buy it again!


Ingredients

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp paprika
  • 3/4 tsp salt
  • 3/4 tsp cracked pepper
  • 3/4 tsp oregano
  • 3/4 tsp basil
  • 3/4 tsp thyme
  • 1 1/2 tsp white pepper
  • 1 1/2 tsp cayenne pepper if you want the heat

Instructions

  1. Combine all the spices together and keep in an airtight container.

Nutrition

  • Serving Size: 1 tablespoon

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

 

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33 Comments

  • Reply
    Seldoon
    May 16, 2017 at 8:36 pm

    I’m glad the recipe told you to combine all the spices together so that I know not to combine the spices separately!!! This is like recipes that tell you to mix the ingredients together so that you know not to mix the ingredients separately. These things are important!!

    • Reply
      CarolynM
      August 26, 2017 at 11:58 am

      Snotty! Was this really necessary?

  • Reply
    Mahfuz
    June 19, 2016 at 3:27 am

    This looks like more of your own style. Why would you add East Indian spices cumin and coriander? I ate the Cajun flavour at 100s of restaurants. None of them ever use cumin and/or coriander, which can change the taste a lot more.  

    • Reply
      david011
      July 29, 2016 at 4:05 pm

      @Mahfuz I find that almost any hot spice mix benefits from the use of cumin and coriander (cilantro) whether the heat is primarily from chillis, cayenne pepper or paprika.  The only exception that I operate is the base flavouring for a Stroganoff.  At least the recipe avoids the disgusting tendency of US cooking to add melted cheese and bacon to almost anything.

  • Reply
    Angel dG
    January 12, 2016 at 3:48 pm

    This sounds really good, i am a wimp when it comes to spice so like to adapt recipes etc… i found a cajun chicken pasta recipe would like to use this recipe for, however, the recipe asks for 3 tbsp of cajun seasoning…. so need your advice,  to get 3 tbsp of cajun seasoning would i need to double or triple this recipe etc? Thanks for your help! 

  • Reply
    NaraBau
    August 20, 2015 at 6:32 pm

    I must agree with @Meaux1965 this is not cajun at all….it tastes pretty good but not cajun at all what so ever. 

  • Reply
    MAK
    May 4, 2015 at 3:09 am

    As a Brit I cannot say if your seasoning is authentic, but I can say it is fantastic.   I  used whole spices and bashed them in a mortar   Well Done!

  • Reply
    UzmaMehtab
    March 21, 2015 at 11:27 am

    Coriander powder or leaves?

  • Reply
    RainDrop
    March 10, 2015 at 2:08 pm

    Great idea, thank you for this recipe! 🙂

    RainDrop

  • Reply
    Meaux1965
    November 28, 2014 at 8:32 pm

    I don’t know what to say other than “nope!” I don’t know where you got that recipe from, but it’s wrong. Born and raised Cajun and I’d never use coriander and cumin in my mix.  You’d be hard pressed to find a real Cajun who does.  And no white pepper or cayenne?   Just a resounded NOPE!

    • Reply
      aztec447
      December 20, 2014 at 11:55 pm

      Meaux1965 

      I’ve tried this mix in the andouille sausage/black-eye pea gumbo I make and it’s not bad. But I’m trying to get a little more “authentic”, so what would you recommend, Meaux? Substitute the coriander & cumin for say…thyme, white pepper, & cayenne? I like it hot so the 3 different peppers sounds good to me!

      • Reply
        Meaux1965
        January 4, 2015 at 4:52 am

        aztec447 Meaux1965

        I would certainly use white pepper and cayenne.  Easy on the thyme if it’s ground.  And as a matter of personal taste, I substitute basil for the oregano.  Never been a big fan of oregano.  

        • Reply
          aztec447
          January 8, 2015 at 5:29 am

          Meaux1965 aztec447 Sounds like a good mix to me, even the basil since I like it better than oregano as well. I’ll give it a try on the next batch. Thanks!

        • Reply
          Roy
          July 22, 2017 at 9:22 pm

          Ha. Your Ukrainian. And I am in Ukraine, cooking Cajun for my friends, because there really is not much food over hear that is Cajun, or Mexican.

          My two easy to cook dishes. (I am not Ukrainian.)

          Roy

  • Reply
    Jan
    November 17, 2014 at 11:20 pm

    I used this to coat pan-fried tofu. Yummy! We liked it with a bit of red pepper added.

  • Reply
    CyrilMoustache
    September 14, 2014 at 7:56 pm

    thank you for posting the recipe, I needed some yesterday for a recipe.  Just to clarify is it ground cumin and coriander seed or the leave (cilantro)?

    thanks again,

    Roland (Canada)

    • Reply
      thekitchenmagpie
      September 16, 2014 at 10:45 pm

      CyrilMoustache Yes, it’s ground! I hope you enjoyed it!

  • Reply
    Jan
    May 13, 2014 at 8:48 pm

    I made your recipe for the cajun seasoning tonight as I forgot to buy it. Luckily I had all the spices on the shelf. Loved it and couldn’t taste any difference in the store bought jar. Another jar of ‘homemade’ spice on the shelf thanks to you!

  • Reply
    PeggyBullock
    December 4, 2013 at 5:45 pm

    Thank you so much for this recipe! I am allergic to the chili pepper family and cannot find “pepper free” Cajun Seasoning  in So. Florida.  This is so perfect and tastes wonderful too.

    • Reply
      thekitchenmagpie
      December 4, 2013 at 6:17 pm

      PeggyBullock I am so glad you liked it and you are very welcome!

  • Reply
    yummer
    October 14, 2013 at 8:05 pm

    Just made this, it was yummy pummy

  • Reply
    Andy Holderness
    September 21, 2013 at 2:49 pm

    Thanks for this recipe.  I am just about to make onion rings with this as the seasoning.

    Onion ring recipe is here if you fancy trying it?

    http://www.bbcgoodfood.com/recipes/1897705/crispy-cajun-onion-rings

  • Reply
    Wendicookie
    January 4, 2013 at 4:12 pm

    Make fresh breadcrumbs and mix with 1 tbsps of this lovely cajun seasoning. Dip fresh mushrooms in beaten egg & then coat in mix.  Bake in oven until nice n crisp!  Just add dip of choice. Yum.  To vary, I halved the paprika and sprinkled some on the mushrooms at the end – just as nice I think!

  • Reply
    Sarita
    October 15, 2011 at 1:59 am

    Just wanted to let you know – I was baking a loaf of bread today and saw too late it needed Cajun seasoning, which I didn’t have… so I whipped this up, and it worked perfectly! YUM! 🙂

    • Reply
      Karlynn
      October 15, 2011 at 2:56 am

      Great to hear! It’s such a great and easy solution to store bought, I use it all the time!

  • Reply
    Pretty. Good. Food.
    September 1, 2010 at 5:49 pm

    Oh man this looks delicious! And your photographs are beautiful! Everything here looks great!
    I recently launched my own blog, I’d love for you to check it out and let me know what you think! 🙂 Thanks!
    http://www.prettygoodfood.com

  • Reply
    Julie
    August 17, 2010 at 4:22 am

    my boyfriend and his family love Cajun food. I know they will love this 🙂

  • Reply
    [email protected]
    August 16, 2010 at 7:11 pm

    I love Cajun food and you won’t believe how glad I am to discover your recipe!
    Thanks for sharing! will be making it pretty soon 🙂

  • Reply
    Karlynn
    August 16, 2010 at 3:32 pm

    I was amazed how easy it was! If you want to make it spicy, you can add red pepper flakes, if you like it salty, then salt like I do. The cumin, coriander and paprika give it that “base” taste that is sooo good, then you add whatever flavors you want.

  • Reply
    Mariam
    August 16, 2010 at 12:03 pm

    Can’t wait to make a jar of this, thanks! and the photo of the spices looks great

  • Reply
    baobabs
    August 16, 2010 at 8:31 am

    I didn’t know prior the base of cajun spices and you’ve made it sound so easy! I’m going to remember the extra oregano, pepper and salt!

  • Reply
    Charlynn
    August 16, 2010 at 4:40 am

    I’ve always liked the pizzas there, course I always doused it with hot sauce and then dipped it in ranch dressing, so that’s probably what made it palatable.

    I use cajun seasoning on my ribs. I coat the ribs with the seasoning, broil them in the oven until browned all over, then toss them in the slow cooker with my favourite homemade sauce. Best ribs ever.

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