A mug lying on its side in a bin of cajun spice mix
Rating
5 / 5 votes
Comments 16 Comments
Adapted From Donald Link
Photographer Chris Granger

Contents

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.–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.)

A mug lying on its side in a bin of cajun spice mix

Cajun Spice Mix

5 / 5 votes
Cajun spice mix is made from cayenne, paprika, pepper, and chili powder. That’s it. Remarkable how something so simple can taste so complex.
David Leite
Print
CourseMains
CuisineSouthern
Servings96 servings | 1 cup total
Calories2 kcal
Prep Time5 minutes
Total Time5 minutes

Ingredients 

  • 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

Instructions 

  • Combine all the spices in a small bowl. Store in a cool, dark place in a tightly sealed container for up to several months.
Real Cajun

Adapted From

Real Cajun

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Nutrition

Serving: 0.5 teaspoonCalories: 2 kcalCarbohydrates: 0.4 gProtein: 0.1 gFat: 0.1 gSaturated Fat: 0.01 gMonounsaturated Fat: 0.01 gSodium: 6 mgFiber: 0.2 gSugar: 0.05 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2009 Donald Link. Photo © 2009 Chris Granger. All rights reserved.

Recipe Testers’ Reviews

Natalie Reebel

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 brown waffles, 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.

Larry Noak

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.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Read More About Me

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16 Comments

  1. 5 stars
    First of all, I had no idea you could create a spice from spices already in your kitchen! I guess I’m a bit naive when it comes to spices. I’m so pleased that the Cajun quesadilla recipe on this site suggested I make my own Cajun spice and provided me the link to a recipe. The flavor was delightful and gave my quesadillas the kick they needed!

    Reply

    1. Thanks, April. We’re delighted that you learned a new tip and have found a favorite spice blend recipe. Thanks for taking the time to let us know.

      Reply

  2. 5 stars
    Very good Cajun seasoning. It has good heat and was easy to throw together. It seems very versatile in the number of things that I can use it for. I will make more as soon as I run out.

    Reply