Cajun spice mix is made from cayenne, paprika, pepper, and chili powder. That’s it. Remarkable how something so simple can taste so complex.
A stash of this Cajun spice mix on hand means you always have a flavorful solution to any question involving what’s for dinner? Rivals all those premade Cajun spice mixes but minus the egregious amount of salt. You’ll think you’re in Louisiana. Originally published September 27, 2011.–Renee Schettler Rossi
How To Use This Cajun Spice Mix
We use this Cajun spice mix on everything from fish fillets to jambalaya. And by “everything” we mean ribs, steaks, burgers, fries, eggs, and so, so much more. There’s no salt in this mix, so be sure to add salt to taste to whatever you’re cooking. (The salt is added separately because some foods need more of it than others, according to author Donald Link.)
Cajun Spice Mix
- Quick Glance
- 5 M
- 5 M
- Makes scant 1 cup
- 2 tablespoons cayenne pepper
- 2 tablespoons paprika
- 1 tablespoon ground white pepper
- 1 tablespoon ground black pepper
- 4 tablespoons chili powder
- 1 tablespoon garlic powder
- 1. Combine all the spices in a small bowl. Store in a cool, dark place in a tightly sealed container for up to several months.
Recipe Testers Reviews
This spice rub is pretty wonderful. Not only does it come together in a flash, but the myriad ways in which it might be applied make it the perfect homemade pantry spice. In addition to the fantastic flavor it gives the Chicken and Sausage Jambalaya, it tastes wonderful on eggs, hash browns, beef, chicken, and fish (especially fish tacos). Also in soups and chilies. I use 1/2 teaspoon to give an dish some background warmth and 1 teaspoon for a spicy kick. It's a great all-around seasoning.
I enjoy this spice mix very much. I love it in jambalaya and I love to put it in the water when making rice. If you're in a hurry and need some flavor, having a spice mix like this on hand is quite nice.