Cajun Seasoning
Cajun seasoning is a robust spice blend -- typically paprika, garlic, onion, cayenne, oregano, thyme, and black pepper -- used to season the bold, hearty dishes of Louisiana's Cajun cooking tradition.
How to buy
Blends vary a lot in salt content and heat level, so check the label if you want to control sodium and taste-test for heat before using liberally. Avoid blends padded mostly with salt and little real spice character.
How to store
Store in an airtight container in a cool, dark pantry; a well-sealed blend holds its heat and aroma for about a year before noticeably fading.
Culinary profile
- Flavor
- Smoky and earthy from paprika, sharp from cayenne and black pepper, savory from garlic and onion, with herbal notes from oregano and thyme rounding out the heat.
- Texture
- A fine to medium-coarse powder blend that coats food evenly and forms a flavorful crust when seared in hot fat.
- Aroma
- A smoky, peppery, herb-forward aroma with a noticeable kick of heat.
How to prepare
- Dry rub — Coated onto chicken, fish, or shrimp before searing or grilling for a spiced crust.
- Blackening — Pressed heavily onto fish or chicken, then seared in very hot butter until charred and spicy.
- Stirred into roux-based dishes — Added early to gumbo or étouffée bases for depth.
- Mixed into marinades — Combined with oil and lemon for grilled meats and seafood.
Classic dishes
American
- Blackened shrimp tacos — A fusion dish built on Cajun-blackened shrimp.
- Cajun fries — French fries tossed in Cajun seasoning after frying.
- Cajun deviled eggs — Deviled eggs spiced with Cajun seasoning for a kick.
Cajun & Creole
- Jambalaya — A rice dish seasoned throughout with Cajun spice.
- Gumbo — A roux-based stew built on Cajun seasoning and the holy trinity of vegetables.
- Blackened fish — Fish coated heavily in seasoning and seared until deeply charred.
- Cajun shrimp — Shrimp sautéed quickly in butter and Cajun seasoning.
- Red beans and rice — Beans simmered with Cajun seasoning and andouille sausage.
- Étouffée — Crawfish or shrimp smothered in a Cajun-spiced sauce.
- Boudin — A Cajun sausage seasoned heavily with the blend.
- Dirty rice — Rice cooked with ground meat and Cajun seasoning.
- Cajun-fried chicken — Fried chicken seasoned heavily before and after frying.
- Crawfish boil — Cajun seasoning used alongside boil spice to flavor the pot.
- Po' boy filling — Fried shrimp or oysters seasoned with the blend before frying.
- Cajun-spiced corn on the cob — Boiled or grilled corn dusted generously with seasoning.
- Cajun-spiced grilled chicken — Simple grilled chicken rubbed with the blend before cooking.