I use this blend in place of store-bought options for Jambalaya and other traditional Cajun dishes, as well as in many seafood preparations such as crab cakes, or a seafood boil. I often triple the recipe, as it will last for up to 6 months if stored properly and makes an easy go-to for adding a little zip to weeknight baked chicken, fish . . even scrambled eggs!
Ingredients
- 2 tablespoons garlic powder
- 1½ tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1–2 teaspoons cayenne pepper, depending on desired heat level
Instructions
Add all ingredients to a small bowl and whisk until evenly combined. Transfer the seasoning to an airtight jar and store it in a cool, dry place. Shake or stir before each use.
Yield: About ⅔ cup
Heat level: Use 1 teaspoon of cayenne for a moderately spicy blend or 2 teaspoons for extra heat.
Note: This blend contains less salt than many store-bought or traditional Cajun seasoning blends. That allows you to add more seasoning for extra flavor without making the dish overly salty. Taste the finished dish and adjust the salt separately as needed.