Cajun seasoning
KAY-jun
Savory, peppery, smoky, warm heat.
What it is
Cajun seasoning is the bold, savory blend of Louisiana cooking, built on paprika, cayenne, black and white pepper, garlic, onion, and dried herbs like oregano and thyme. It is peppery and warm with a moderate heat, and it leans more savory and herbal than the smoky chile blends of Mexico. It seasons blackened fish, jambalaya, gumbo, and roast potatoes, and a related Creole style adds more herbs. Most commercial mixes are salt-forward, so cooks often reach for salt-free versions to keep control. It is a workhorse all-purpose rub.
What it pairs with
Goes wrong with: delicate dishes; it is bold and salty.
Common in American cooking.
Whole vs ground
Cajun seasoning is a finished ground blend, usually salt-forward. Salt-free versions exist for cooks who want to control the seasoning themselves.
How to handle it
Rub onto fish, chicken, or potatoes before searing or roasting, or stir into rice and stews. Many blends are salty, so adjust other salt down.
Storage
Airtight and dark. Best within a few months before the blend dulls.
Buying note
Check whether it is salted or salt-free, and how hot. Creole blends tend to carry more herbs.
What's in it
Classic dishes
blackened fish, jambalaya, gumbo, Cajun fries.
Out of cajun seasoning? Substitutes
No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.
| Use instead | Ratio | How it differs |
|---|---|---|
| paprika, cayenne, garlic, onion, oregano, and thyme | to taste | build it from parts and salt to taste |
One odd thing
Cajun seasoning leans savory and herbal rather than smoky, which sets it apart from the dried-chile blends of Mexican cooking.