Our Favorite Cajun Seasoning
- PREP 5min
- TOTAL 5min
Our Cajun seasoning is crafted to be spicy (without overwhelming heat), bold, and well-balanced, with a subtle sweetness from a hint of sugar (trust me). Use this DIY spice blend by generously seasoning your meats, seafood, and veggies. Store leftover seasoning in an airtight jar or container in a cool, dry place, such as your spice cabinet, for up to one year.
You Will Need
1 teaspoon hot paprika or cayenne pepper, see notes
2 teaspoons paprika, sometimes called sweet paprika
2 teaspoons chili powder, we love New Mexico chili powder, see notes
1 teaspoon dried thyme
3 teaspoons sugar
2 teaspoons fine sea salt
Directions
Add hot paprika (or cayenne), sweet paprika, chili powder, thyme, sugar, and the salt to a small bowl. Use a whisk to blend the spices.
Transfer to a spice jar or an airtight container, store in a cool, dry place, and use within one year.
Adam and Joanne's Tips
- Hot paprika: This is spicier than sweet or smoked paprika (my jar is labeled “Hungarian hot paprika”). It’s just as spicy as cayenne but more flavorful. Feel free to substitute cayenne for hot paprika in this spice blend.
- Mild version: For a milder spice blend, reduce the hot paprika (or cayenne) by half.
- Spicy Cajun blend: As written, the spice blend has quite a bit of heat, but to make it spicer, increase the hot paprika or cayenne by 1/2 teaspoon or more.
- Chili powder adds a smoky, earthy note to this spice blend. Use regular, non-spicy chili powder, or if you can find it, try New Mexico chili powder (we find ours sold in small bags in the International aisle of our grocery store as well as in Mexican markets).
- Storing: Keep homemade Cajun seasoning in a spice jar or airtight container in a cool, dry place like your spice cabinet for up to 1 year.
- The nutrition facts provided below are estimates.