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Spices & seasonings · Spice blends

Cajun seasoning

Louisiana paprika blend with garlic, onion, cayenne, pepper and herbs — for blackened fish, gumbo and jambalaya.

Also called: cajun spice, creole seasoning, louisiana seasoning, cajun spice mix, blackening seasoning

A kind of spices

Read the full spice guide: flavour, history and how to use it

Make it yourself: Cajun seasoning

What it is

A ground seasoning from Louisiana built on paprika, garlic and onion powder, cayenne, black and white pepper and dried thyme and oregano, usually with salt. Creole seasoning is very similar, often slightly more herbal and less hot.

How it’s used

  • Coating fish or chicken for blackening
  • Seasoning jambalaya, gumbo and dirty rice
  • In seafood boils and fried-chicken flour
  • On fries, popcorn and roasted potatoes

Characteristics

Taste
Savoury, garlicky and peppery with clear chilli heat; often salty.
Sold as
ground
Cooking uses
Mainly a seasoning, Commonly cooked, Suitable for grilling, Suitable for frying

Storage

Cool, dry and dark. Airtight; garlic and onion powder clump in humidity.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
282 kcal
Protein
14.14 g
Carbohydrate
53.99 g
Fat
12.89 g
Fibre
34.9 g
Sugars
10.34 g

USDA FoodData Central: Spices, paprika (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Paprika — Mix with garlic powder, cayenne and dried thyme; add salt to taste.

Related ingredients

Recipes with cajun seasoning

No recipe in the catalogue uses it yet.

More spice blends