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EveryMasala

Rubs and barbecue

Cajun seasoning

A Louisiana blend of paprika, cayenne, garlic, onion and oregano.

Cajun seasoning is a blend from Louisiana's Acadian-descended community, linked with dishes such as jambalaya, gumbo and blackened fish. It is salty, peppery and herbal. Creole seasoning is a close relative from New Orleans.

What goes in

Paprika: 24%24%Garlic powder: 12%12%Onion powder: 12%12%Cayenne: 12%12%Black pepper: 12%12%Oregano: 6%Thyme: 6%Salt: 18%18%17parts

Parts by volume of the whole spice. The ring shows each part's share.

Made step by step

Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.

  1. Step 1: Blend Measure all the dried ingredients into a bowl.
  2. Step 2: Grind Crumble the dried herbs between your fingers.
  3. Step 3: Blend Mix well, breaking up lumps of garlic and onion powder.
  4. Step 4: Rest Rub on meat or fish and rest for thirty minutes.
  5. Step 5: Bloom Cook in a hot cast-iron pan for blackened dishes.
  6. Step 6: Store Store in a jar away from heat.
  7. Paprika: 24%24%Garlic powder: 12%12%Onion powder: 12%12%Cayenne: 12%12%Black pepper: 12%12%Oregano: 6%Thyme: 6%Salt: 18%18%
    Finished Cajun seasoning, by share.

Typical parts

Paprika, cayenne, garlic and onion powder, black and white pepper, dried oregano and thyme and salt are common. Sold mixes vary a lot in salt and heat.

Cajun and Creole

Cajun food is often described as country cooking, and Creole as city cooking with more tomato and European influence. The seasoning names overlap in shops.

Where it is used

JambalayaGumboBlackened fishShrimp

The spices in it

PaprikaBase.Black pepperThe dried fruit of a climbing vine, the world's most traded spice.ThymeThe dried leaves of a Mediterranean mint-family herb, used to perfume stews and baths alike.

Also part of it, and being written: Cayenne pepper (Heat.), Oregano (Herb.).

More on EveryMasala

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Sources and further reading

About this page

Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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