If you love big, bold flavor with a little heat, this homemade Cajun seasoning will be your new go-to. It’s inspired by classic Louisiana blends and made with pantry spices you probably already have. Shake it over chicken, seafood, fries, or veggies—everything tastes better with a kick.

Plus, making it yourself means you control the salt and spice level. It’s fast, affordable, and tastes fresher than store-bought.

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Why This Recipe Works

Close-up detail: Cajun-seasoned grilled shrimp just off the skillet, glistening with a light oil she

Balanced flavor: A mix of paprika, garlic, onion, cayenne, and herbs gives a full Cajun profile—smoky, savory, and spicy without being harsh.
Customizable heat: Adjust cayenne and black pepper to make it mild or extra hot.
No fillers: Homemade blends skip anti-caking agents, sugar, and extra sodium.
Budget-friendly: Big-batch seasoning at a fraction of store prices.
Versatile: Works for rubs, marinades, soups, fries, eggs—almost anything.

Ingredients

3 tablespoons paprika (sweet or smoked)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt (reduce to 2 teaspoons for lower sodium)
2 teaspoons black pepper
1 to 2 teaspoons cayenne pepper (start with 1 for medium heat)
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon white pepper (optional, for extra zip)
1 teaspoon smoked paprika (optional, for deeper smokiness if using sweet paprika)

How to Make It

Cooking process: Cast-iron skillet of chicken thighs mid-sauté, seasoning added at the mid-cook sta

Measure accurately: Use level measurements so the flavor stays balanced.
Combine spices: Add all ingredients to a small bowl or jar.
Mix well: Whisk until the color is even and no clumps remain.
Taste and tweak: Pinch a tiny bit to taste. Add more cayenne for heat, paprika for body, or salt to your liking.
Jar it up: Transfer to an airtight spice jar.
Label with the name and date.
Use: Start with about 1 to 1.5 teaspoons per pound of meat or seafood, or a light sprinkle on vegetables and fries.

Storage Instructions

Container: Store in an airtight glass jar with a tight lid.
Location: Keep in a cool, dark cupboard away from heat and light.
Shelf life: Best flavor for 6 months; still usable up to 1 year. Spices fade over time.
Clump prevention: Add a few grains of uncooked rice to the jar if humidity is high.

Tasty top view: Overhead shot of Cajun roasted potato wedges on a parchment-lined sheet pan, evenly

Health Benefits

Lower sodium option: You choose the salt level, which can support heart health.
Antioxidants: Paprika, oregano, and thyme provide beneficial plant compounds.
Metabolism kick: Cayenne contains capsaicin, which may support metabolism and satiety.
No additives: Free of fillers, artificial flavors, or sugar.

Pitfalls to Watch Out For

Too salty: If you plan to salt your meat separately, reduce the salt in the mix.
Overheating the spice: When cooking, add the seasoning towards the middle of sautéing to avoid burning.
Uneven seasoning: Pat meat dry before rubbing so the spices stick evenly.
Old spices: Stale paprika or herbs make a flat-tasting blend. Use fresh spices for best flavor.

Variations You Can Try

Smoky BBQ Cajun: Use all smoked paprika and add 1 teaspoon brown sugar for a subtle caramelized note.
Lemon Herb Cajun: Add 1 teaspoon lemon zest and reduce cayenne slightly.
Great for fish and shrimp.
Extra-Hot: Increase cayenne to 2–3 teaspoons and add 1/2 teaspoon crushed red pepper.
No-Salt Version: Omit salt entirely. Season your dish with salt separately to taste.
Low-FODMAP: Skip the onion and garlic powders; bump up paprika, thyme, and oregano, and add a pinch of asafoetida (hing) if tolerated.

FAQ

Is this the same as store-bought Slap Ya Mama?

No. This is a homemade Cajun-inspired blend.

It delivers a similar bold, spicy profile, but the exact flavor will vary since brands use proprietary ratios. The benefit is full control over salt and heat.

Can I make it less spicy?

Yes. Reduce cayenne to 1/2 teaspoon and use mild paprika.

You still get Cajun flavor without a big burn.

Can I use table salt instead of kosher salt?

Yes, but use less. Table salt is finer and tastes saltier. Start with 1.5 to 2 teaspoons table salt instead of 1 tablespoon kosher salt, then adjust to taste.

What’s the best way to use this seasoning?

It’s great as a dry rub for chicken, shrimp, catfish, steak, or pork.

Sprinkle on roasted potatoes, corn, grilled veggies, popcorn, or scrambled eggs. Stir into soups, jambalaya, or creamy dips for extra kick.

Can I double or triple the recipe?

Absolutely. Multiply each ingredient and store in a larger jar.

Shake the jar before each use to redistribute spices that settle.

How do I avoid the seasoning burning in a skillet?

Use medium heat and add the seasoning after your meat has seared lightly. If the pan is very hot, add a splash of broth or oil when the spices hit the pan to protect them.

What if I don’t have white pepper?

Just skip it. White pepper adds a subtle, earthy heat, but the blend is still delicious without it.

Can I make it smoky without smoked paprika?

Yes.

Add a pinch (1/8 teaspoon) of liquid smoke to marinades or use a touch of chipotle powder. Go slowly—these can overpower.

Is it gluten-free?

Yes, this blend is naturally gluten-free as long as your individual spices are certified gluten-free and haven’t been processed with additives.

How much should I use per pound of meat?

Start with 1 to 1.5 teaspoons per pound, then adjust after tasting. For intense flavor, go up to 2 teaspoons per pound.

In Conclusion

This homemade Cajun seasoning brings bold, punchy flavor to your everyday cooking with simple pantry spices.

It’s easy to make, easy to customize, and cheaper than store-bought blends. Keep a jar on hand and use it anywhere you want savory heat—from grilled meats to weeknight veggies. Once you try it, you’ll find yourself sprinkling it on almost everything.