Cajun Spice Recipe - Experience and Enjoy
the Flavours of Traditional Louisiana Fare

For a taste of traditional Louisiana cuisine, this easy-to-make Cajun spice recipe can be used in various ways in your cooking. A lot of folks use it specifically for pan blackening fish and other meats, but it also makes an excellent dry rub. It can also be used as a general seasoning, and works a treat when added to homemade burgers and sausages. (See the bottom of the page for links to more of my recipes)

What You'll Need: (makes about 10 tablespoons)

4 tbsp sweet paprika (or normal)
2 tbsp dried thyme
2 tbsp black peppercorns
1 tbsp cumin seeds
1 tbsp dried oregano
1 tbsp onion flakes (or 2 tsp powder)
1 tbsp garlic flakes (or 2 tsp powder)
3 tsp cayenne pepper 
1-2 tsp sea salt
8 dried bay leaves

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Crumble the bay
  • Grind the bay with the thyme, cumin, peppercorns, salt, garlic and onion flakes
  • Add to a bowl
  • Mix in the paprika and cayenne pepper
  • Crumble in the oregano and stir again

Store your Cajun spice recipe in an airtight jar out of direct sunlight. Use within 3 months.

If you have time, dry toasting the cumin and peppercorns before grinding is worth doing. See my grinding spices page for info on this. (Link opens in new window)

Note: If you don't have whole peppercorns or cumin available for this recipe, use pre-ground powders but reduce the amount by half. So 2 tablespoons black peppercorns would equal 1 tablespoon pre-ground pepper. Reduce any others you don't have by half as well and stir in with the other powders when making.


Spice Magic Recipe Book

If You Would Like More Recipes Like the Above,
You Can Now Buy My Book.

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After Making Your Homemade Cajun Spice Recipe You May Like to Try...

Cajun Mix - An 
Alternative 
Taste 
of Louisiana Cooking

Hot Buttery Popcorn
With a Cajun Twist!

Chili Powders - A 
Range of Hot, Fiery 
and Mild Blends


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