Introduction: Cajun Seasoning

This is a cajun seasoning that you can make at home to spice up many different types of meals. It is made from many spices that you might already have lying around. It is also highly adaptable and can be easily altered to suit your tastes. Whether you are making blackened alligator or waffle fries, this seasoning is sure to please.

Step 1: Cajun Seasoning Ingredients

To make the seaoning you will need:

4 Tbsp Kosher Salt
3 Tbsp Paprika
2 Tbsp Oregano
2 Tbsp Basil
2 Tbsp Onion powder
2 Tbsp Garlic powder
1 Tbsp Thyme
1 Tbsp Cayenne
1 Tbsp Black pepper
1 Tbsp White pepper

Step 2: Mix the Ingredients

Put all the ingredients in a jar, screw the lid on tight and shake it up.

Step 3: Shaker Jar

Transfer the cajun seaoning over to a jar with a shaker lid for easy application.

Store the mixture with the rest of your spices.

Comments

author
lclaiborne made it! (author)2015-12-18

No. Neither style of Louisiana cooking uses all this stuff, we don't red pepper our food to inedible either. This is a Yankee thing, rumor says it was started by some chef from out of town to jerk around tourists. This is new and foreign in South Louisiana. I speak from twenty years as a museum docent in the Kitchen at Hermann Grima House in NOLA. ( lots of food history classes!) And a lifetime of eating all over South Louisiana. We like food and history both down here, so the mix of the two is a natural.

When we cook, we use fresh onions and garlic and usually bay leaf. Where ever this comes from, it looks more like that Old Bay seasoning they use in the mid South. It's NOT South Louisiana style. Paprika isn't even mentioned in Creole or Cajun cooking, and that red pepper nonsense has nothing to do with. Somebody confused Tabasco with a regions food, when we put that in cocktails.

Eat it if you like it - just don't think you're making comfort food for any Louisianians wandering outside of the area by using this sort of thing. Putting red pepper in food is hiding something, like bad meat. In a land where we catch and pick fresh ingredients, that isn't needed.

author
catez_69 made it! (author)2015-12-18

Question what is the reason for so much salt? Do yo you really need to put it in? Can it be made without the salt or less salt?

author
tricky_monkey made it! (author)2015-06-30

Just like "Tony's" or Zatarain's, but homemade is better and every family down south has a batch. The question for a true cajun, Tabasco, Crystal or Louisiana? I'm an Avery Island man, been to the "Salt Hill".

author
Night910 made it! (author)Night9102015-12-09

born and raised here. Tabasco easily, Louisiana is pretty good, but Crystal tastes watery. Fun fact: Zatarain's outside of Louisiana is nothing like it is in Louisiana. Same for Popeyes

author
lclaiborne made it! (author)lclaiborne2015-12-18

Both Popeyes and Zatarans are New Orleans companies that grew and were bought out by conglomerates. If you were a native, you'd know that, and you'd know the history. And the gossip.

author
PrimoWorks made it! (author)PrimoWorks2015-12-09

Louisiana, even though I lived near Cajun Chef till this year. *sigh* I need some crawfish.... ?

author
boocat made it! (author)2015-12-17

Where's the shaker jar from? I have never seen one like that before.

author
jbstcyr made it! (author)2015-12-17

Being from "Cajun Country", Opelousas, LA, I have something to say about this.

Just adding "Cajun" seasoning, particularly Cayenne does not make a dish "Cajun." The heart of Cajun cooking is seasoning for taste not heat.

www.facebook.com/CajunNotPeppered

author
Micheld3 made it! (author)2015-12-09

for blackening is a diffrent recepie of spices

author
jbrauer made it! (author)2015-07-02

I use a mix like this when I blacken salmon in the cast iron skillet. I found you can get it to stick better, and make a nice spicy crust, if you throw a little sugar in the mix.

author
Scallion made it! (author)2015-07-02

I've made mountains of this kind of spice blend (working chef for 20 years) and this one is pretty standard. One suggestion: I always used granulated garlic and granulated onion rather than the powders. They don't clump up so the final mixture is more homogeneous.

author
Victor Does made it! (author)2015-07-02

Sounds good!

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Bio: My name is Randy and I founded the Instructables Design Studio. I'm also the author of the books 'Simple Bots,' and '62 Projects to ... More »
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