Cajun Seasoning

How to Make Cajun Seasoning

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Measure the paprika, salt, garlic powder, onion powder, cayenne, black pepper and white pepper into a small bowl.

   Mark done

2. Crumble the oregano and thyme between your fingers into the bowl so that the leaves are broken into small pieces.

   Mark done

3. Stir for 30 seconds with a fork, breaking up any lumps, until the blend is an even rusty red.

   Mark done Start 30 sec timer

4. Spoon into a clean, dry jar with a tight lid. Use 2 teaspoons for every 450 g of meat, fish or vegetables.

   Mark done

Tips for Making Cajun Seasoning

• Taste a pinch on a fingertip before you use it. Cayenne varies a great deal between brands, and you can add or reduce it to match your own tolerance.
• Season the meat and leave it for 20 minutes before cooking, if you have the time, so that the salt and spices soak in.
• Halve the salt if you plan to use the blend as a general seasoning on top of stock or a salty sauce, because the salt in the jar adds to the salt in the dish.

Swaps and Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serving Suggestions

• Blackened fish
• Jambalaya
• Roast potatoes

Leftovers and Storage

Keeps in a dry, airtight jar in a dark cupboard for up to 6 months. Shake before use.

Cajun Seasoning: Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.