Making your own Cajun Seasoning at home is a great way to maximize flavor and save money!  When you make seasoning like this at home you can take the heat up or down to your own liking, making the perfect personalized blend every single time!  Once you have the seasoning ready, use it on Cajun Shrimp and Sausage Kebabs or my Cajun Shrimp and Sausage Foil Packs for quick summer grilling recipes that your family will love!

Cajun Seasoning Recipe

Cajun Seasoning

We all know where the seasoning aisle is at the local supermarket.  Yes, you could just go there and grab one of the many varieties of cajun seasoning off of the shelf and be satisfied.  However, I am here to tell you that the odds are really good that you already have everything you need to make cajun seasoning right now!

Making your own seasoning at home puts you back in the driver’s seat.  You can control everything and make it perfect for your own taste needs.  Once you have a batch made, it will store well for months as longs as you find a good airtight container.    I have also found that now that I made this seasoning, I am finding new and fun ways to use it!  Just the other day I made Cajun Chicken with Roasted Garlic Alfredo and used my own seasoning.  It tasted better than ever!

Layered Spiced in Jar for Cajun Seasoning Recipe

What is Cajun Seasoning?

Cajun seasoning comes from the deep south, specifically, the great state of Louisiana.  Despite its reputation, cajun food is not necessarily always spicy hot, but it can be, so watch your step when trying new dishes!  In the south, you will see it used mainly on seafood like crawfish, catfish, shrimp, and crab.  Don’t let that list stop you from adding it to your favorite meals.  It can take any recipe to the next level. Add it to burgers, steaks, chicken, pork, fish, pasta, rice, you name it!  The list is endless. This little spice is probably the most versatile one in your pantry!

Individual Spices for Cajun Seasoning Recipe

Cajun Seasoning Recipe

Once you make it from scratch you will probably never go back to the store-bought kind with fillers and preservatives.  This seasoning blend is truly a game-changer!

How to Make Cajun Seasoning

I love when amazing food is simple to make.  There is literally one step to this recipe.  Take all of those seasonings you just located and…wait for it…mix them together. That’s it.  Outside of a few little tweaks to flavor (if you want).  You are done.  Slap the lid on the container and store it in your cupboard for up to 6 months.

Spoonful of Cajun Seasoning

Looking for More Homemade Recipes?

Make sure to check out some of my other homemade seasonings and sauces!

Homemade Ranch Dressing

Buffalo Sauce

Taco Seasoning

Tartar Sauce

Cajun Seasoning Recipe
5 from 2 votes

Homemade Cajun Seasoning

Prep Time 5 minutes
Total Time 5 minutes
Making your own Cajun Seasoning at home is a great way to maximize flavor and save money!  When you make seasoning like this at home you can take the heat up or down to your own liking, making the perfect personalized blend every single time! 


  • 3 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 3 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • 3 tablespoons kosher salt


  • In a small bowl, whisk all ingredients. Place into a jar or airtight container to store at room temperature.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I’m making this for dinner tonight! I’m so glad you included a recipe for Cajun seasoning. I’m allergic to cayenne so I always just avoid any Cajun spices! Do you suppose I can use chili powder instead?

  2. New Orleans Creole Seasoning

    Louisiana cooking always starts with a mixture of spices and herbs that almost every cook develops to suit his or her own tastes. The name Creole came from the Spanish word criollo, which was what they called all the residents of New Orleans of European heritage during the 1700s. Over the years it came to be associated with people of cultured backgrounds. Creole cooking combines Spanish, French, and African influences and is the more refined of the two Louisiana cooking styles. This rub works very well with chicken and fish. Sprinkle it on and allow it to marinate at room temperature for about an hour before cooking. This type of seasoning base is used in many New Orleans restaurants, from Emeril’s to Commander’s Palace to K-Paul’s. This is particularly good on grilled chicken or duck.
    New Orleans Creole Seasoning is adapted from the recipes of many Creole Seasonings which is available in your grocery.

    This Creole Seasoning is a judicious introduction to cayenne pepper to your recipes.

    What’s the difference between “Creole” and “Cajun”? It all depends on how much cayenne pepper you add to the recipe. Cajun dishes tend to be a bit hotter than Creole i.e. more cayenne.


    • 2 Tablespoons salt
    • 1½ Tablespoons paprika
    • 1½ teaspoons cayenne pepper
    • 1 Tablespoon white pepper
    • 1 Tablespoon black pepper
    • 1 Tablespoon granulated onion
    • 1 Tablespoon granulated garlic
    • 1 Tablespoon crushed dried basil leaves
    • ½ Tablespoon crushed dried oregano leaves
    • ½ Tablespoon crushed dried thyme leaves
    • ½ Tablespoon crushed dried parsley leaves
    • 1 teaspoon ground bay leaves

     Note: This version of Creole seasoning contains salt — If you like to control salt content separately, omit the salt from the blend.


    1. In a medium bowl or food processor combine
    o salt,
    o paprika,
    o cayenne pepper,
    o white pepper,
    o ground black pepper,
    o granulated onion,
    o granulated garlic,
    o crushed basil,
    o crushed oregano,
    o crushed thyme,
    o parsley and
    o bay leaves.
    2. Mix thoroughly.
    3. Use like salt.
    4. When it’s salty enough, it’s seasoned to perfection.
    5. Store in an airtight container for up to three months.

     Note: The amounts in this recipe are given by volume. So, a “Tablespoon” can be a cup or a Tablespoon depending on how much seasoning you wish to make. Double or triple the recipe as you wish.

    Recipe Notes:
    — New Orleans Famous Creole Seasoning —
    _______________________________________________________________________________Frank’s This Creole Seasoning tastes so good that if you put it on top of your head your tongue will slap your brains out tryin’ to get it.

  3. Having made my own taco and chili seasoning for years (package has WAY too much salt and other STUFF), I wanted to try this for your Smoked Sausage Pasta recipe. Mixed and amounts per recipe but we found that the Thyme was too much for our taste. Mixed in 1/2 the listed amounts of everything else and will try on our next Cajun recipe!

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