Cajun Spice Blend

Way back when, around 1750, my French ancestor made his way into the Colonies. Watered down as they are, I think those French genes must be dominant. I have an absolute love of not only French food, but Cajun as well. It seems to defy my Midwestern upbringing.

Cajun Spice Blend
Cajun Spice Blend

The Cajuns, according to Wikapedia. have an interesting history, tracing their roots back to Canada prior to the Seven Years war and the “Great Expulsion.” As the Canadian provinces involved were emptied of the French, groups migrated south to Louisiana which at the time was a part of France. Since their establishment in Louisiana, the Cajuns have developed their own dialect, Cajun French, and developed a vibrant culture including folkways, music, and cuisine.

And what a cuisine it is! Taste a little of it with this marvelous spice blend. Sprinkle it on fish or chicken, add it to rice dishes, beans, dips or veggies. Try it in my favorite classic meals from Louisiana like Jambalaya or Red Beans and Rice.

Use it for newer recipes like Grilled Cajun Chicken (make it an entrée, a salad or a bowl) or my fresher spin on Dirty Rice. Go rogue and sprinkle a bit on my lovely Crispy Oven Roasted Chickpeas. Spice up things like Bomb Baked Potato Wedges or Stupid Simple Sweet Potato Fries. Add a bit to a mixture of Mayo and sour cream, along with a drizzle of honey for a dynamite dipping sauce.

What ever you do, though, make extra! I also have a few other favorite spice blends!

Cajun Blend

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

  • 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.

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.

Many Cajun recipes use a little lemon peel – I generally just finely grate it from a fresh lemon, but if you’d like, 1/2 teaspoon dried lemon peel can be added to this blend.

from the kitchen of

 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!

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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