Apr 29, 2009

Cajun Seasoning Mix


I like to make my own spice mixes. It’s not just fun, but at times it’s the only way for me to get my hands on spice blends that aren’t sold here; like my Old Bay Seasoning (copycat recipe). You can come up with the strangest combinations, adjust the amount of salt and add whatever flavor, spiciness or zing you like to ‘authentic’ mixes. No artificial colors or MSG whatsoever, which is a big plus as well. This is how I like to make my Cajun Seasoning Mix. I use this one to spike up chicken or turkey burgers. And I especially like it when sprinkled over a ground beef kabob.



1 1/2 tbsp sweet paprika powder
1 tsp garlic salt (I’ve used Lawry’s)
1/2 tsp cayenne
1 tsp onion powder
1 tsp white pepper
1 tsp black pepper
3 tsp dried oregano
1/2 tsp dried thyme


Real simple. Just throw it all together. Adding a little curry powder might not keep it authentic, but it sure tastes pretty good! Give it a try sometime. Adding dried bay leaves also works like a charm!


Looks so pretty, doesn’t it!


Give it a good swirl. You can put in the blender, mortar or spicemill for a few moments to powderize the oregano & thyme as well. I never do, though.


Of course I’m merely posting this so I can shamelesly pry you out of your homemade spice mixes! Care to share your kitchen secrets? Please? Pretty please? (Never did get that phrase; how can please be pretty?)

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    1. 1

      Pretty doesn’t just mean attractive. It also can mean a considerable amount– such a “it cost a pretty penny”. I always took “pretty please” to mean, I’m asking with a great deal of pleasing involved…:-P Doubly so when they say “Pretty please with sugar on top!”

      Alas, I have no spice recipes. I grab bottles and make rubs and spice blends with whatever I feel like– and I never measure! :-/

      Nicole on Apr 29, 2009 @ 2:35 pm Reply
    2. 2

      I live in the New Orleans area near Cajun Country. If you ever want a spice mix from here, I would be happy to send it to you. Here’s a Creole spice mix that was in our local newspaper years ago. I make and give in gift baskets at Christmas. I OMIT the salt, however:

      2 1/2 TBSP paprika
      (2 TBSP salt)
      2 TBSP garlic powder
      1 TBSP of: black pepper, onion powder,cayenne pepper, dried leaf oregano, dried leaf thyme

      Makes about 2/3 cup.

      schatze on Apr 29, 2009 @ 8:29 pm Reply
    3. 3

      I make all sorts of mixes, usually with whatever sounds good at the moment. I do want to comment on your Old Bay post. I have a brother who lives in Maryland, where Old Bay is pretty much used in lieu of salt.
      Personally, I use it to season my Bloody Marys. I do not use a mix, but I add the Old Bay to my normal spices of Worchestchire (?) Sauce, Garlic Powder and Celery Salt. It is the Best Bloody Mary Ever!

      Also, if you like Roasted Pumpkin Seeds, a quick spray of Olive Oil or Vegetable Spray and Old Bay to coat is wonderful!

      Libby on Apr 29, 2009 @ 10:13 pm Reply
    4. 4


      Personally, I use it to season my Bloody Marys.

      Now why didn’t I think of that? Thanks for the tip, I’m going to try it this weekend!

      Kay on Apr 29, 2009 @ 10:18 pm Reply
    5. 5

      Oh! I have recently made a Cajun blend too! And it has been spicing things up in my kitchen from the plain old dory to Japanese chicken katsu! I love it! I have planned to roast a Cajun Chicken tomorrow! I hope it turn out good!

      Mrs Ergül on Apr 30, 2009 @ 3:18 am Reply
    6. 6

      My favorite dry rub is using Goya Hot Adobo Seasoning with garlic powder, onion powder (they’re already in the mix but I up it a notch), a little bit of brown sugar. I usually add olive oil to the meat too. This seasoning I use for just a regular type of bbq or grill. Now Asian seasoning is another story!

      CHICK on Apr 30, 2009 @ 9:09 am Reply
    7. 7

      Sounds like a great blend you have here. I have never made my own, other then some when I needed it for a particular recipe, but it sounds like something I might have to give a try!

      Simone (junglefrog) on Apr 30, 2009 @ 6:20 pm Reply
    8. 8

      Sea salt, coarsely ground black pepper, thyme, rosemary and some ground chili, I rub the mixture generously on the outside of the chicken with some olive oil, inside I put half a lemon, a couple of crushed unpeeled garlic cloves and a teaspoon of mild mustard and roasting it goes! I thougt pretty please meant that one asked looking all cute and flashing puppy eyes, but then English is not my mother tonge.

      maria on Apr 30, 2009 @ 9:51 pm Reply
    9. 9

      Oh, THANK you! I also like to make my own spice mixes. I really hate to use something that has MSG.

      Erica from Cooking for Seven on May 1, 2009 @ 3:08 am Reply
    10. 10

      @Kay: You will never go back! I promise!

      Libby on May 1, 2009 @ 9:40 pm Reply
    11. 11

      I’m always adding a bit of this or a bit of that, rather than buying premade spice blends — although I’m thrilled to see you have an Old Bay Seasoning copycat, since that’s one of the few spice blends I used to buy.

      One of my favorite blends to made is Baharat, a middle eastern spice blend. There are different versions, but this is the one I use most often.
      fresh ground black pepper
      ground coriander
      ground cloves
      ground cumin
      ground cardamom
      ground nutmeg
      ground cinnamon

      It’s along the lines of the shoarma spice mix, but a bit sweeter aromatically. Wonderful in beef and lamb dishes, obviously.

      Alison on May 8, 2009 @ 11:16 am Reply
    12. 12

      WOW I didn’t see this before I posted that comment on the Old Bay one hahahaha.

      Alicia on May 30, 2009 @ 12:36 am Reply
    13. 13

      I’ve been tinkering with my za’atar mix, which is a middle eastern spice blend, a lot like the baharat, except more savory than sweet. They’re wonderful in combination. That is, baharat on meat/main dish, and za’atar on the veggies. Also, toasted pita with hummus and za’atar and cheese ommmmmm nom nom. Here’s the closest I’ve gotten to perfection:

      (The secret here is fresh-toasted, fresh-ground cumin and sesame)

      3 t fresh oregano, chopped (or 4 t dried)
      2 T thyme (or any other savory herb: marjoram, savory, etc)
      1 1/2 t cumin seeds, toasted and ground
      2 T sumac
      1/4 C sesame seeds, toasted and ground
      1 T ground dried lemon peel (or zest of 2 lemons, minced very finely)
      salt to taste (usually no more than 1 t)

      Toss all ingredients together, sprinkle (or douse amply) salads, bread, buttered toast, you name it.

      Mary on May 30, 2009 @ 5:03 pm Reply
    14. 14

      Found your site looking for a Garlic Sauce . . . Your pictures are very inspiring to cook & enjoy more of this life, because life goes by too quickly . . . Read your recipe for Marinaded Entrecôte & thought you’d like this one & it’s simple & uses something you seem to already like. I’ve been using Lowery’s Seasoning salt & grandulated garlic “only” (rubbed on both sides) on my steaks for over 30years now( after being shown by a local Pastor & friend.) And a secret that he(the pastor) also showed me was to allow the steaks to come to room temp before cooking(about 1hour) . . .

      Denny Labrecque on Jul 15, 2009 @ 1:07 am Reply

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