Create the bold, spicy blend from Louisiana—combining paprika, cayenne, garlic, onion, and herbs for that distinctive Creole kick. Cajun seasoning brings New Orleans flavor to anything. Base recipe: paprika (sweet or smoked), cayenne pepper (heat—adjust to taste), garlic powder, onion powder, dried oregano, dried thyme, black pepper, white pepper, salt.
Optional: file powder (ground sassafras), mustard powder. No fresh ingredients—shelf-stable convenience. Mix thoroughly, store in airtight container. Uses: blackened fish/chicken (coat heavily, sear in screaming-hot cast iron), jambalaya, gumbo, red beans and rice, roasted vegetables, popcorn, fries. Versatile—sprinkle on nearly anything needing flavor boost.
Homemade versions adjustable—control heat and salt. Commercial blends often salt-heavy. Louisiana culinary tradition in a jar. Quick weeknight flavor solution.