How to Use Louisiana Cajun Seasoning
Louisiana Cajun Seasoning is the all-purpose blend of south Louisiana: chile peppers, garlic, onion and pepper, with enough heat to wake up a dish without taking it over. It is the shortcut to blackened fish, jambalaya, Cajun shrimp, red beans and a dozen weeknight dinners. Here is what is in it, how much to use, and six ways to cook with it.
Shop Cajun seasonings
Louisiana Cajun is the all-purpose blend. Cajun Chicken is tuned for poultry, and Cajun Seafood is built for fish and shellfish.
What is Louisiana Cajun Seasoning?
Cajun seasoning comes from the rustic home cooking of the Acadian (Cajun) people of south Louisiana. Our Louisiana Cajun Seasoning includes chile peppers (including cayenne), smoked paprika, granulated garlic, granulated onion, black pepper, white pepper, spices and sea salt. The three peppers give layered heat, the paprika adds color and a little smoke, and garlic and onion make it savory.
Cajun and Creole seasonings overlap. Creole blends often lean more on herbs like oregano, thyme and basil, while Cajun blends lean on pepper and heat. Read more in the history of Cajun cooking.
Starting amounts for different dishes
| Dish | Starting amount |
|---|---|
| Chicken, shrimp or pork | 1 teaspoon per pound, plus 1 tablespoon oil |
| Blackened fish | 1 1/2 to 2 teaspoons per pound |
| Roasted vegetables | 1 teaspoon per pound |
| Soup, gumbo or cooked rice | 1/2 teaspoon per two cups, then taste |
| Popcorn or fries | 1/4 teaspoon per 4 cups |
These are conservative starting points. Louisiana Cajun Seasoning contains sea salt, so account for broth, sausage and cheese before adding extra salt.
Six ways to use Louisiana Cajun Seasoning
1. Season meats
Sprinkle on both sides of chicken, pork chops or shrimp before cooking. For extra crust, mix the seasoning with a little oil and rub it on.
2. Blacken fish
Brush catfish, redfish, tilapia or salmon with melted butter, coat generously with seasoning and sear in a very hot cast-iron skillet for 2 to 3 minutes per side, until the fish reaches 145°F. Open a window; blackening is smoky.
3. Gumbo, jambalaya and red beans
Add a teaspoon or two to the pot along with the “holy trinity” of onion, celery and bell pepper. Taste near the end, since sausage adds salt and spice too.
4. Roasted vegetables and potatoes
Toss potatoes, corn, okra, cauliflower or sweet potatoes with oil and seasoning and roast at 425°F until browned.
5. Pasta and creamy sauces
Stir into Alfredo for Cajun chicken pasta, or into mac and cheese and queso.
6. Snacks
Toss with popcorn, roasted nuts, fries or homemade chips, or mix into mayonnaise for a Cajun remoulade-style dip.
Recipe: Cajun shrimp and pepper bowl
Slice one bell pepper and sauté in 1 tablespoon oil until beginning to soften. Add 1 pound peeled shrimp coated with 1 teaspoon seasoning. Cook, stirring, until the shrimp are pearly or white and opaque. Serve over two cups cooked rice; taste the cooked dish before increasing seasoning.
Recipe: one-pan Cajun chicken and sausage jambalaya
- Brown 1 pound sliced smoked sausage in 1 tablespoon oil in a large pot. Remove and set aside.
- Season 1 pound bite-size chicken thighs with 2 teaspoons Louisiana Cajun Seasoning and brown in the same pot.
- Add 1 chopped onion, 2 celery ribs and 1 bell pepper. Cook 5 minutes. Stir in 2 garlic cloves.
- Add 1 1/2 cups long-grain rice, a 14-ounce can of diced tomatoes, 2 1/2 cups chicken broth and the sausage. Bring to a boil.
- Cover and simmer on low 20 to 25 minutes until the rice is tender and the chicken reaches 165°F. Rest 5 minutes, taste and adjust seasoning.
Do not confuse browned seasoning with doneness
A spice coating can darken before the center is ready. Use 165°F for chicken and 145°F plus a three-minute rest for whole pork cuts. Keep heat moderate enough to prevent the coating from burning, except when intentionally blackening fish. See our cooking temperature guide.
Tips for cooking with Cajun seasoning
- Start small: you can always add more seasoning, but you can't take it away.
- Season in layers: a little on the meat, a little in the pot, then adjust at the end.
- Store it properly: keep it airtight in a cool, dark place, away from the stove.
Frequently asked questions
Is Cajun seasoning very spicy?
It has a noticeable but moderate kick from cayenne and pepper. For more heat, add a pinch of cayenne.
What is the difference between Louisiana Cajun and Cajun Chicken Seasoning?
Cajun Chicken Seasoning is a twist on our Louisiana Cajun blend made specifically to match chicken. Louisiana Cajun is the all-purpose version.
Can I use it for a seafood boil?
Yes, but our Seafood Boil Seasoning Mix is made for the job, with mustard and cloves alongside the peppers.
Explore more from Savu Birra
Browse our fish and seafood seasoning blends and the Chicken Seasoning Variety Pack, which includes Cajun Chicken. Related reading: History of Cajun Cooking and best seasonings for fish, shrimp and seafood.
