Home-Made Cajun Spice Blend

Cajun Spice Blend

Are you a lover of Cajun food? I am. I love Cajun Spices and Seasonings and this is my favorite Cajun Spice Blend. It’s a little spicy, yes, but Cajun Spice Blend has so many different layers of flavor. It’s not just all about the heat.

Stuffed Cajun Chicken Breasts

Stuffed Cajun Chicken Breasts


 

While the Cayenne and optional Red Pepper flakes spice up the Cajun Spice Blend with a little heat, the Black and White Peppers bring a whole ‘nother bit of spiciness to the party. Cajun Spice Blend is jazzed with the Garlic and Onion Powder, grounded by the Paprika and the Oregano and Thyme bring in earthy notes.

About Cajun Spice Blend and Cajun Cooking:

Maybe you’re not familiar with Cajun food? Let me give you my brief take on the history. In 1755, after 40 some years of conflict, the French Catholics were expelled from Canada by the British. Some went home, others settled on the Eastern seaboard, some to the Indies, but some settled in what then was French territory around New Orleans, later purchased in the Louisiana Purchase. The Cajuns developed their own style of cooking, using what was available to them.

You’ll see some French technique in Cajun food to this day, applied to the local indigenous foods from the swamps to the plains of Louisiana. The mirepoix (mix of bell peppers, onion and celery) and roux (mix of fat and flour for flavoring) come to mind immediately. So does Jambalaya, which shares a lot of similarities to Paella, and which reflects, I think, the essence of Cajun cooking more than any dish I can think of. I’ve read that the true Cajun Jambalaya uses a roux and that the Creole versions use tomatoes. I have options for both in my recipe.

Cajun food isn’t usually super hot and spicy, but it does have just a bit of a kick to it, just like this Cajun Spice Blend. Think of Cajun food as highly seasoned. It’s said that right spicing should just leave a tickle in the back of your throat, not have you grabbing for a glass of water or other favorite beverage. Hot and spicy is what hot sauce is for, so feel free to put out a bottle or two for those that want to heat things up. If you’d like to read more about Cajun food, check out this article from Louisiana, Feed your Soul.

Jambalaya - perfectly cooked rice, make either roux or tomato based jambalaya

Jambalaya – perfectly cooked rice, make either roux or tomato based jambalaya

Making Cajun Spice Blend:

Cajun Spice Blend of any kind is best if it is fresh and making your own just takes a few minutes and will blow away any purchased Cajun spices. Yep, even those by the famous Chefs, Paul Prudhomme and Emeril Lagasse. You can mix up a little extra and have it on hand, but you’ll see and taste it “fade” just a bit if kept around too long. I’d give it a shelf life of about six months in a cool, dark cupboard.

This is mildly spicy, of course depending on how much you use. It’s also a great way to make use of that white pepper you bought for some recipe and haven’t used up yet. Make this with the salt or without, according to your taste. Whatever you do, though, make extra! I’ve given you a few ideas, below on how to use your Cajun Spice Blend. I think you’ll find yourself reaching for it to add a little “personality” to all kinds of dishes.

Shrimp & Grits with Cajun Gastrique

Shrimp & Grits with Cajun Gastrique

Using Cajun Spice Blend:

Try this spice blend in your favorite classic Cajun Recipes, like some of the recipes from my site I recently put together in a collection, Over 20 Recipes for your Mardi Gras Party. You can use this Cajun Spice Blend in any Cajun recipes that call for a spice blend, and you can use this Cajun Spice Blend in any Cajun Recipe. Just add up the individual ingredients, the tablespoon of this, the teaspoon of that and use the same amount of the Cajun Spice Blend as the total amount of spices in the recipe.

You can sprinkle Cajun Spice Blend on just about anything. You can use it as a Blackening Spice if you’d like to cook chicken, pork or fish in the style of Chef Paul Prudhomme. Or you can go rogue and use Cajun Spice Blend on anything you’d like to spice up, like my Crispy Oven Roasted Chickpeas or Bomb Baked Potato Wedges and Stupid Simple Sweet Potato Fries. Mix it into your burgers for a fun kick.

Toss a little of your Cajun Spice Blend in a mixture of mayo and sour cream, along with a drizzle of honey for a dynamite dipping sauce. Use it in a Remoulade sauce like this one for my Fried Green Tomatoes. You can put that stuff on anything, or dip just about anything into it. Just use your imagination and your good taste! You can’t go wrong!

Home-Made Cajun Spice Blend

Cajun Spice Blend

Cajun Spice Blend

  • Servings: abt 1 cup
  • Difficulty: easy
  • Print

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt (optional I often leave out and add salt to taste if my recipe needs it)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon white pepper
  • 2 teaspoons cayenne
  • 2 teaspoons dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)

Mix together, store in an airtight container. Use in place of any “Cajun” spice blend or omit spices added individually to a dish and use instead.

Note: If you’d like, 1/2 teaspoon dried lemon peel can be added to this blend.

 Kitchen & Cooking Hack:

Improvise funnels if you don’t have one! Paper for dry, plastic for wet. Plastic options could be any flexible plastic, a flexible cutting board or a sheet protector or whatever you have on hand.

Make emergency funnel – paper for dry, plastic (sheet protectors?) for liquid.

 

If you’d like to see more of my spice & herb blends, check out Spice, Herb & Flavor Packet Substitutes. I’m adding as I go along! You might also like:

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4 thoughts on “Cajun Spice Blend

  1. Great simple recipe thank you! I just blogged about Chili Pequin today. We just grew them for the first time this year and there are so many little peppers. I am thinking I could dry them and use them in your recipe : )

    • I just got a chance to click back to you and look at your gorgeous bushes! Truly amazing!

      I love the way you gave so much information about growing, watering, zones, etc., too, but you brought it all to life with the photos!

      Yes, they would be great in this – but you’d only need a few seeds, really and you must have a harvest of hundreds if not more! I’ve been meaning to post my Adobo spice blend which uses Chili Pequin, and next month my Denver Green Chili which also features Chili Pequin is going up on a contest for the Ranting Chef…but more about that, later.

    • Since you’re in France, perhaps I might prevail upon you – is there anything in this very “New World” spice blend that is reminiscent of a French heritage?

      Our Jambalaya, made with a Roux seems to have French roots. Red Beans & Rice, too.

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