This Cajun spice mix recipe is such a versatile blend! It can used as general all-purpose seasoning, as a dry rub or, as they do in Louisiana, as a blackening spice for chicken, meat and fish. The choice is yours! It also uses filé powder which is optional, but if want authentic tasting food, it may be worth purchasing some. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 12 tablespoons)
5 tbsp smoked paprika (or regular)
2 tbsp dried thyme
2 tbsp black peppercorns
1 tbsp cumin seeds
1 tbsp dried oregano
1 tbsp onion powder
4 tsp ground mustard (Colmans is best)
3-4 tsp cayenne pepper
3-4 tsp filé powder (optional)
2 tsp garlic powder
1 tsp celery seeds
1-2 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store this Cajun seasoning in an airtight jar out of direct sunlight. Use within 3 months before making fresh.
Note: Toasting the cumin, peppercorns and mustard seeds prior to cooling and grinding will really bring out their flavours and aromas.
See my grinding ingredients page for info on this. (Link opens in new window)
Ingredient Note: I use a few whole ingredients for this homemade blend. If you don't have whole available, use pre-ground powders and reduce the amount the recipe requires by about half. For example 2 tablespoons of peppercorns would equal 1 tablespoon of pre-ground pepper. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.
A Cajun Blend -
A Range of Tasty