Homemade Cajun Seasoning Recipe (Bold, Smoky & Salt-Free!)

This Homemade Cajun Seasoning is our go-to blend for adding bold, smoky Louisiana flavor to everything from shrimp and chicken to creamy pastas and dips. Made with smoked paprika, garlic, onion, oregano, thyme, and a kick of cayenne, it's way better than store-bought - and salt-free so you control the seasoning. This recipe makes about ¾ cup (12 tablespoons) - use about 1 tablespoon per pound of protein, or 1-2 tablespoons for soups and stews!

Prep Time5

Cook Time0

Total Time5

Course: Seasoning

Cuisine: Cajun, Creole, Southern

Diet: Gluten Free, Low Salt, Vegan, Vegetarian

Servings: servings

Calories: 18kcal

Author: Briana

Ingredients

2 tablespoons smoked paprika or regular paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
1 tablespoon dried thyme
1½ tablespoons cayenne pepper see notes for milder version
½ tablespoon black pepper
½ tablespoon white pepper

Instructions

Combine the spices. Add the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and white pepper to a medium bowl.
2 tablespoons smoked paprika, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoons dried oregano, 1 tablespoon dried thyme, 1½ tablespoons cayenne pepper, ½ tablespoon black pepper, ½ tablespoon white pepper
Mix well. Whisk until fully combined.
Store. Transfer to an airtight container or spice jar. Store in a cool, dark place for up to 6 months.

Notes

How much to use: About 1 tablespoon per pound of protein, or 1-2 tablespoons for soups and stews. Adjust to taste!
Want to add salt? Add 1-2 tablespoons kosher salt if you prefer an all-in-one seasoned blend. Start with 1 tablespoon and adjust to taste.
Salt-free option: We keep ours without salt so we can control the seasoning in each recipe.
Adjust the heat: Use 1½ tablespoons cayenne for a spicy blend with real kick. For milder heat, reduce to 1 tablespoon or ¾ tablespoon.
No white pepper? Use 1 full tablespoon of black pepper instead.
Storage: Keeps in an airtight container in a cool, dark place for up to 6 months. The flavors are best within the first 3 months.
Cajun vs. Creole: This blend works for either! Traditional Cajun seasoning is pepper-heavy while Creole is more herbal - ours combines both for a versatile, flavorful blend.
Try it in: Cajun chicken alfredo, our Cajun seafood boil, or cheesy baked crawfish dip!

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