This Cajun Seasoning Blend is made with most items already in your spice cabinet. Without the loaded salt that comes with pre-packaged spice blends, this homemade version is perfect on Southern dishes needing a little authentic flavor.
Ever wonder what the difference between Creole and Cajun is?
Well I did and after reading up on the terms it all boils down to this. Cajun is a word used to describe the French colonists who moved from the Acadia region of Canada down to Louisiana after the British conquest of Acadia (know today as present-day New Brunswick, Prince Edward Island and Nova Scotia) in the 1700s.
Creole is a term used to describe the people who were born to these new settlers in French colonial Louisiana, especially New Orleans. Another thing I might add is that typically Creole food uses tomatoes and Cajun food does not.
It’s great as a rub on steaks, sprinkled on chicken, shrimp, and even on top of a creamy bowl of grits and popcorn! I even used this in my Cajun Hot Alaska Crab Dip last week!
- 2 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp kosher salt
- 1 tbsp celery salt
- 1 tbsp black pepper
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp ground thyme
- 1 tsp white pepper
- 1 tsp dry mustard
- Add all the ingredients to a food processor and pulse several times to combine and store in an airtight container.
This recipe makes 34 servings (1 tsp).