📝 About This Recipe
Transport your kitchen to the heart of the French Quarter with this vibrant, soul-stirring Cajun spice blend. This recipe balances the 'Holy Trinity' of heat—black, white, and cayenne peppers—with a smoky paprika base and a herbaceous finish of dried thyme and oregano. Unlike store-bought versions, this handcrafted mix is low in sodium and high in aromatic depth, making it the perfect bold companion for blackened fish, jambalaya, or grilled poultry.
🥗 Ingredients
The Color and Smoke Base
- 4 tablespoons Smoked Paprika (high-quality Spanish pimentón preferred)
- 2 tablespoons Sweet Hungarian Paprika (adds sweetness and vibrant red color)
The Heat Trilogy
- 1 tablespoon Cayenne Pepper (adjust to 2 tablespoons for 'Extra Hot')
- 1.5 tablespoons Freshly Ground Black Pepper (coarse grind for texture)
- 1 tablespoon White Pepper (essential for authentic floral heat)
Aromatics and Herbs
- 3 tablespoons Garlic Powder (ensure it is granulated, not garlic salt)
- 2 tablespoons Onion Powder (adds savory depth)
- 1 tablespoon Dried Oregano (Mexican or Mediterranean varieties both work)
- 1 tablespoon Dried Thyme (crush between palms before adding)
Seasoning and Earthy Tones
- 2 tablespoons Fine Sea Salt (or Kosher salt for a coarser rub)
- 1 teaspoon Celery Seed (provides a subtle, authentic 'swampy' earthiness)
- 1 teaspoon Red Pepper Flakes (lightly pulsed for uniform size)
👨🍳 Instructions
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1
Begin by gathering all your spices and ensuring they are fresh; spices older than six months will lack the aromatic oils necessary for a punchy Cajun flavor.
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2
Select a large, completely dry glass mixing bowl. Any moisture in the bowl will cause the garlic and onion powders to clump immediately.
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3
Measure out the smoked and sweet paprikas and add them to the bowl, whisking them together until the color is a uniform, deep crimson.
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4
Add the 'Heat Trilogy': the cayenne, black pepper, and white pepper. Use a small whisk to ensure the white pepper is fully integrated, as it tends to clump.
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5
Stir in the garlic powder and onion powder. If you notice any large lumps in these powders, sift them through a fine-mesh strainer first.
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6
Take the dried thyme and oregano in the palm of your hand and rub your hands together over the bowl. This 'bruising' action releases the dormant oils in the dried herbs.
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7
Add the sea salt, celery seed, and red pepper flakes to the mixture.
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8
Using a whisk or a fork, stir the mixture vigorously for at least 60 seconds. You want a perfectly homogenous blend where no single color dominates.
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9
Taste a tiny pinch of the blend. It should be salt-forward but immediately followed by a complex heat and a herbal finish.
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10
Transfer the blend into an airtight glass jar or spice tin using a funnel to prevent mess.
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11
Label the jar with the date of creation. The blend will stay at peak potency for about 3-4 months if stored in a cool, dark place.
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12
Shake the jar well before every use to redistribute any heavier particles like salt or celery seed that may have settled at the bottom.
💡 Chef's Tips
For a 'Blackened' effect, mix 2 tablespoons of this blend with 4 tablespoons of melted butter before coating fish or chicken. If you are sensitive to salt, reduce the sea salt by half; you can always add more to the final cooked dish. Always use freshly ground black pepper if possible; the pre-ground stuff lacks the essential piperine bite needed for Cajun cooking. Avoid storing the jar above your stove; the heat and steam from cooking will degrade the spices and cause clumping. If you want a smokier profile, replace the sweet paprika entirely with more smoked paprika.
🍽️ Serving Suggestions
Rub generously on Shrimp Skewers before grilling and serve with a side of remoulade sauce. Stir into a bowl of hot, buttered popcorn for a spicy Bayou snack. Mix into mayonnaise or Greek yogurt to create a zesty Cajun dip for sweet potato fries. Use as the primary seasoning for a traditional Seafood Gumbo or Jambalaya. Dust over roasted corn on the cob (Elotes style) for a Southern fusion twist.