The best homemade spicy or mild Cajun seasoning recipe (2024)

FAQs

What is the difference between Cajun spice and Cajun seasoning? ›

Cajun seasoning, also known as Cajun spice or spice mix, is a fragrant blend of dried herbs and ground spices originating from Louisiana, home of Cajun cuisine. The spice blend is typically made of spices that are common to Cajun cuisine, such as paprika, oregano, salt, pepper, and cayenne.

What Is In Cajun Spice Mix? Typical Cajun seasonings (including store-bought like Slap Ya Mama and Tony Chachere's) are made with black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika. For different flavors, some Cajun spice mixes include salt, mustard powder, chile peppers, or cumin.

While spicy dishes are found in both cuisines, every dish isn't necessarily spicy…it all depends on how much cayenne pepper is used in the recipe. Cajun dishes tend to be a bit hotter than Creole.

By the way, there is also a trinity of Cajun spices, namely, cayenne, black pepper and white pepper; as well as a trinity of herbs, consisting of oregano, bay leaf and parsley.

Similarly, in Creole and Cajun cuisine, the onion, celery, and green bell pepper are three parts of a single flavorful base. The Holy Trinity in cooking is also often called The Cajun Trinity or The Holy Trinity of Cajun Cooking. That said, it is often used in both Creole and Cajun dishes.

In a word: No. While Cajun seasoning comes in many varieties, Old Bay is a specific brand, though you can make our Old Bay copycat recipe at home. Most Cajun seasoning blends are spicier than Old Bay, and Old Bay contains ingredients like bay leaf, celery salt, and mustard that aren't usually in Cajun spice blends.

Chili powder + dried thyme + cayenne pepper

If you really don't have many ingredients in your pantry, you can pull together a basic substitute for Cajun seasoning using 1 tablespoon of chili powder, 1 teaspoon of dried thyme and 1/4- 1/2 teaspoon of cayenne pepper.

While very similar, the primary difference between Cajun and Creole seasonings is this: Cajun seasoning contains a combination of ground peppers—cayenne, black, white, etc. —while Creole seasoning is heavy on the herbs—paprika, oregano, thyme, etc.

Our Cajun-style spice brings robust flavor to your cooking with herbs and spices like paprika, thyme, garlic, celery seed and red pepper. Taste our seasoning and dive into Cajun culture, even if just for a moment. It's a flavorful, spicy way to serve chicken, shrimp, fish, rice and more with Louisiana-style flair.

Crawfish, shrimp, fish, oysters, chicken, alligator and Andouille sausage are just a few of the delicious ingredients from both land and sea used in Creole and Cajun cooking alike.

Should Cajun be spicy? ›

All Cajun Food is Spicy

And while plenty of Cajun dishesare spicy, not all of them are. Rather than being hot and spicy, most Cajun specialties are simply well seasoned. This doesn't necessarily mean that it's spicy, but that it's packed with plenty of flavor.

Myth #1: All Cajun Food Is Spicy

We won't argue with the last two adjectives, but you should know that not all Cajun food is spicy! Although it's true that many traditional Cajun dishes pack a spicy punch, there are plenty of Cajun specialties that are simply well-seasoned.

Cajun seasonings consist of a blend of salt with a variety of spices, most common being cayenne pepper and garlic. The spicy heat comes from the cayenne pepper, while other flavors come from bell pepper, paprika, green onions, parsley and more.

Creole Seasonings and Cajun seasonings are two of the most popular seasonings in Louisiana cuisine. Creole condiment is a blend of spices that includes paprika, garlic, onion, and cayenne pepper. Cajun Seasonings is a blend of spices that includes chili powder, oregano, thyme, and black pepper.

While very similar, the primary difference between Cajun and Creole seasonings is this: Cajun seasoning contains a combination of ground peppers—cayenne, black, white, etc. —while Creole seasoning is heavy on the herbs—paprika, oregano, thyme, etc.