A Louisiana-style all-purpose seasoning of paprika, cayenne, garlic, onion, black pepper, thyme and oregano, used for blackened fish, gumbo, jambalaya, seafood boils and fried chicken.
What it is¶
Cajun seasoning is a ready-mixed blend of ground spices and herbs associated with the cooking of south Louisiana: paprika and cayenne for colour and heat, garlic and onion powders, black and white pepper, dried thyme and oregano, and usually a good deal of salt. It seasons meat, fish, vegetables and rice dishes in one shake.
It is worth being clear about what it is and is not. Cajun cooks at home typically build flavour from the "holy trinity" of onion, celery and green pepper, with cayenne, black pepper, garlic and bay added individually. The jar of Cajun seasoning is a commercial convenience that captures that profile. It is none the worse for that, and many Louisiana kitchens keep one.
Origins¶
The Cajuns are descendants of French-speaking Acadians expelled from what is now Nova Scotia by the British in the 18th century, many of whom settled in the bayous and prairies of south-west Louisiana. Their cooking absorbed Spanish, West African, Native American and German influences, and makes plentiful use of chilli, which reached Louisiana via the Caribbean. The related Creole cooking of New Orleans is more urban and more often uses tomatoes and butter. See cajun-and-creole-cuisine.
Packaged Cajun and Creole seasonings became common in the second half of the 20th century. The chef Paul Prudhomme's blackened redfish, which caused a national craze in the United States in the 1980s, made Cajun seasoning familiar far beyond Louisiana; the popularity of the dish was such that redfish stocks came under pressure and fishing was restricted.
What goes in it¶
| Component | Role |
|---|---|
| paprika | Colour, mild sweetness; the bulk |
| Cayenne | Heat |
| garlic powder | Savoury pungency |
| Onion powder | Sweet, savoury depth |
| black pepper | Sharp heat |
| White pepper | Earthy, back-of-the-throat heat, a Louisiana favourite |
| Dried thyme and oregano | Herbal notes |
| Salt | Seasoning; often the largest single ingredient in shop blends |
| Optional: celery seed or salt, smoked paprika, mustard | Variations |
Flavour¶
Savoury, salty and peppery, with a building warmth from cayenne and three kinds of pepper, and a background of garlic, onion and herbs. On a hot, oiled surface, as in blackening, the paprika and herbs toast to a dark, bittersweet crust.
How to use it¶
- Blackened fish: dip fillets in melted butter, coat thickly with seasoning, and sear in a very hot cast-iron pan for 2–3 minutes a side. Do this with the extractor on full or outdoors; it smokes heavily.
- Gumbo, jambalaya and étouffée: 1–2 teaspoons as a supplement to the trinity and stock.
- Seafood boils: crawfish, prawns, corn and potatoes boiled in heavily seasoned water.
- Fried chicken and fish: mixed into the flour or cornmeal coating.
- Everyday: eggs, chips, popcorn, roast potatoes, dips.
💡 Check the salt
Shop blends can be 30–50% salt. If using a bought one, reduce or omit other salt; making your own lets you control it.
Making it at home¶
About 8 tablespoons · 5 minutes
You need
- 2 tbsp sweet paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1–3 tsp cayenne pepper, to taste
- 2 tsp ground black pepper
- 1 tsp ground white pepper
- 2 tsp fine salt (optional)
Method
- Crumble the dried herbs finely between your fingers or grind briefly.
- Mix everything together thoroughly.
- Store in an airtight jar. Use about 1 tablespoon per 500 g of meat or fish.
Variations¶
- Creole seasoning: similar, often with more herbs (basil, bay) and less heat; the line between Cajun and Creole blends is blurry in commercial products.
- Blackening seasoning: a Cajun blend with extra paprika and herbs, designed for the pan.
- Smoked: some cooks add smoked paprika for a barbecue flavour.
- Salt-free: common for home cooks who season separately.
Louisiana families differ in how much cayenne and salt they want, and there is no single recipe that all would agree on.
Buying and storing¶
Keep airtight and dark; paprika in particular fades and turns brown within months. If a jar has lost its red colour, the flavour has gone with it.