Home-Made Cajun Spice Blend

Cajun Spice Blend

Do you like Cajun food? I happen to love it, and love using this homemade Cajun Spice Blend. It just makes everything you use it in taste a little special, whether it’s traditionally Cajun or not.

Home-Made Cajun Spice Blend
Cajun Spice Blend

Try this spice blend in your favorite classic Cajun Recipes or go rogue and sprinkle it 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.

Sprinkle a bit of Cajun Spice Blend over chicken, pork or fish. Toss a little in a mixture of mayo and sour cream, along with a drizzle of honey for a dynamite dipping sauce. You can’t go wrong!

Whatever you do, though, make extra! 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.

I also have a few other favorite spice blends to check out.

Cajun Blend

  • Servings: abt 1 cup
  • Difficulty: easy
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  • 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
  • 2 1/2 tablespoons paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon white pepper
  • 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 a flexible cutting board or perhaps a sheet protector.

Funnel x

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!


Cajun Spice Blend - so good, fresh and customizable!


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 : )

    1. 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.

    1. 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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