How to make Cajun seasoning

Print Friendly, PDF & Email

I generally don’t add salt to my seasoning mixes; instead I add it separately when cooking. A recipe that specifies a commercial blend assumes it has salt, so adjust accordingly. Be sure to use garlic powder and onion powder, not the salt form of either.

2 teaspoons cayenne, red chili flakes or a combination
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons onion powder
1 ½ tablespoons paprika
1 teaspoon garlic powder

Combine all the herbs together. If not using immediately, store in an air-tight jar. 

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," "The Kitchen Counter Cooking School" and "Burnt Toast Makes You Sing Good." All are published by Viking/Penguin.


  1. Giuseppe Maslyn says:

    My spouse and I stumbled over here by a different page and thought I should check things out.
    I like what I see so now i am following you.
    Look forward to checking out your web page for a second time.

  2. I’m impressed, I ought to say. Certainly rarely do I encounter a blog that is both educative and entertaining, and let me tell you, you’ve hit the nail on the head. Your concept is outstanding; the concern is something that not enough many people are speaking intelligently about. I’m extremely pleased that I stumbled across this in my search for something related to Cajun.

  3. Its like you read my mind! You seem to know a lot about this,
    like you wrote the book in it or something. I think that you could do with some pics to
    drive the message home a little bit, but instead of that,
    this is wonderful blog. An excellent read. I’ll certainly be back.


  1. […] Tony Chachere’s, McCormick’s, Emeril’s or order my favorite from World Spice or make your own.  If none of this applies, use some thyme, cayenne, salt and black pepper. Makes about 10 […]

  2. Kathleen Flinn - Moroccan Style Spice Rub says:

    […] Cajun Spice Mix […]

Leave a Reply