EFK Tested
Erickson Homemade Cajun Seasoning
This is the Cajun seasoning we mix and keep in our own pantry when we want bold flavor without reaching for a store-bought blend. It is made from spices we already use in our kitchen, and we like that we can control both the heat and the salt. We use it most often on chicken and seafood, but it works just as well on pork, potatoes, vegetables, rice and creamy sauces.
- Yield
- About 3/4 cup
- Cuisine
- Cajun
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Instructions
- Add the paprika, garlic powder, oregano, salt, cayenne, thyme and onion powder to a small bowl.
- Whisk everything together until the spices are evenly combined and there are no clumps.
- Transfer the seasoning to an airtight jar or spice container and keep it in a cool, dark pantry.
- Erickson Kitchen Notes
- We normally make this with sweet paprika. If we want a little more smoke in the finished dish, we swap in smoked paprika.
- Our tested blend uses 1 tablespoon of cayenne. That gives it a noticeable kick. For a milder batch, cut back the cayenne; for more heat, add a little more to taste.
- We include the salt so the blend is ready to use straight from the jar. If we want more control over the salt in a particular dish, we simply leave it out of the seasoning and salt the food separately.
- Some of our favorite uses are chicken, salmon, shrimp, steak, pork, roasted vegetables, potatoes, rice and cream sauces.
- Our Quick Cajun Marinade
- For about 2 pounds of chicken, steak or pork, we whisk together 1/2 cup olive oil, 1/4 cup lemon or lime juice, 1 tablespoon brown sugar and 1 tablespoon of our Cajun seasoning. Marinate covered in the refrigerator for 30 to 60 minutes. Remove the meat from the marinade and pat it dry before cooking.
- Storage
- We keep this tightly sealed in a cool, dark pantry. For the best flavor, we try to use it within about 6 months and start with reasonably fresh spices.
- Marinade safety: Discard marinade that has contacted raw meat. If we want marinade for a sauce or finishing baste, reserve a clean portion before adding raw meat; otherwise used marinade must be brought to a boil before reuse.
Equipment
Small bowl; whisk; airtight jar or spice container
Food safety & storage
Marinade safety: Discard marinade that has contacted raw meat. If we want marinade for a sauce or finishing baste, reserve a clean portion before adding raw meat; otherwise used marinade must be brought to a boil before reuse.
View this recipe on the original EFK website ↗