- Prep 5min
Updated October 8, 2014
tablespoons kosher salt
tablespoon cayenne pepper (increase this if you want it spicier)
tablespoon garlic powder
tablespoon dried oregano
tablespoon dried thyme
tablespoon freshly ground black pepper
tablespoon onion powder
In a small bowl combine all ingredients.
Stir and store in an airtight container at room temperature for a month.
- *For potatoes with more of a kick, sprinkle with a little extra cayenne pepper.
Nutrition InformationNo nutrition information available for this recipe
Easy Cajun Seasoning Recipe & 14 Ways To Use It
Heather Dessinger 1 Comment This post contains affiliate links.
I tasted my very first beignets, shrimp creole and dirty rice in Louisiana’s French Quarter, but they were far from my last. Through college, I worked as a server in a Cajun restaurant, where I gulped down gumbo between shifts and learned all I could from the cooks.
It was there that I learned to shuck oysters, make roux-based sauces, and of course put Cajun seasoning on just about everything. Because seriously, there is nothing quite like the zesty, savory and delicious depth of flavor it brings to a dish.
Seriously, it’s amazing when sprinkled on hot french fries, stirred into homemade ranch dressing, and in so many other dishes that might surprise you.
Catfish Magic and Maxim
Catfish can be found nearly everywhere, but I think many folks in the South would claim them as their own. Their meat ranks high on the list of comfort foods for many a Southerner who grew up catching them, rolling them in cornmeal, and frying them.
This document from Southern Foodways Alliance gives non-Southerners a little insight to the lore of the catfish. While Hemmingway's fish tale may have hooked a Pulitzer, it is the catfish that people sing about, even in front of the President.
Lore and mystique aside, the catfish is often thought of as a bottom feeder. Actually, they are omnivores happy to eat food (worms, bugs, other fish, algae, and plants) wherever they find it — whether it's on the bottom, at the top, or in between. Catfish actually make up 60% of all aquaculture production in the US.
Most of it available in stores in farmed, but according to the Monterey Bay Seafood Watch, US-farmed catfish is a “Best Choice” because it is sustainably-farmed with a very low risk to the wild population. They are also usually farmed without the use of antibiotics. When buying farmed catfish, make sure it was raised in the US.
Unfortunately, most farmed fish are fed corn, soy, or rice pellets, which are probably contain GMOs. Carolina Classics, a fishery, offers certified antibiotic-free catfish through Whole Foods and Earthfare.
If you have access to wild-caught catfish, or know how to catch and prepare it yourself, that is your best bet for the most flavorful, most healthy fish.
2 cups mayonnaise
1 grated lemon
1 tsp. Tabasco hot sauce
1 tsp. Worcestershire
1 tsp. horseradish
2 tbsp. ketchup
2 tbsp. chopped dill pickles
1 tbsp. grated onions
2 lbs. boiled shrimp or crabmeat
All purpose cajun seasoning (Ragin Cajun Mild or Original Seasoning)
Mix all ingredients together except for shrimp or crabmeat. Chop shrimp and add to other ingredients. Blend well. Season to taste with cajun seasoning. Refrigerate 2-3 hours. Serve cold with crackers or chips. Serves 8 to 10 people.
Keep Cajun seasoning sealed in small glass jars. I store them in a dark cupboard. It will keep your spice mix longer.
Cajun seasoning will say fresh for 3 months, and will then begin to lose potency. I easily keep mine for up to a year. It is better to make smaller batches as you need them, depending on how often you use them and cook with them.
Have fun making your own Cajun seasoning! The keys are, first, experiment and taste. Second: Have FUN! Repeat!
Let me know how yours turns out, and what secret ingredients makes yours stand out! I look forward to hearing from you.