Homemade Cajun Seasoning Recipe - For
an Authentic Taste of Louisiana Cuisine

This Cajun seasoning recipe is the spice mix for you if you're into cooking pan-blackened style. Even if you're not, it still makes a great general blend for adding to soups, stews, sauces, grilled meats and roasts. It also makes a decent dry rub for steak, pork, fish and corn.

What You'll Need: (makes 10 tablespoons)

3 tbsp paprika powder
2 tbsp dried oregano
1 tbsp dried parsley
1 tbsp black peppercorns
1 tbsp garlic powder
4 tsp cayenne pepper
2 tsp mustard powder
2 tsp celery seeds
2 tsp salt
6 dried bay leaves

tbsp = tablespoon
tsp = teaspoon

Directions:

Crumble the bay leaves

Grind the bay pieces along with the salt, celery seeds and peppercorns

Once ground, add to a bowl

Add the cayenne pepper, paprika, mustard and garlic powders to the bowl and combine

Finally crumble in the dried oregano and parsley and combine again

Store your Cajun spice mix in a cool place in an airtight jar out of direct sunlight. Use within 6 months before making more.

A Step-by-Step Instructional Video

Here's a video of how I made a version of the above Cajun spice powder. If you enjoyed it and have a Youtube account, you can click the SUBSCRIBE button in the bottom right corner in the video, OR click the SUBSCRIBE link below the video...

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A Little Info on Cajun Cuisine

Homemade Cajun Seasoning Recipe

This regional cuisine is a cosmopolitan blend of many cultures and has influences from as far wide as Asia, Africa, Europe, the Caribbean and even Native American cuisine.

It arose through the melting pot of immigrants who had been kicked out of Canada and settled in Louisiana.

If you're using this Cajun seasoning recipe for blackening, interestingly, the technique of pan blackening food is a fairly recent innovation.

The late, American celebrity chef Paul Prudhomme is credited with this style of cooking fish and meat, and introduced it to his restaurants as recently as the 1980's.