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Cajun Seasoning

2 tablespoons paprika
1-1/2 tablespoons salt
1 tablespoon garlic granules
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme
1-1/2 teaspoons basil
1 teaspoon allspice
1 teaspoon ground bay leaves

Add to meat, poultry, fish, rice, soups, salads, and eggs for a spicy Louisiana cuisine flavor.

 

Did you know?

Cajun seasoning originates from the French-speaking Acadian or "Cajun" immigrants in the Acadiana region of Louisiana. Pronounced "Kay-Jun", it is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, skillet cornbread, or some other grain dish, and the third containing whatever vegetable is plentiful or available.

The aromatic vegetables bell pepper, onion, and celery are called by some chefs the holy trinity of Cajun cuisine. There is a common misconception outside of south Louisiana that Cajun food is hot and spicy. An authentic Cajun dish will usually have a bit of a "kick" but will not be eye-wateringly hot. The Cajun cook does not seek to overpower the dish with simple heat — this is done by the diner at the table if they so wish. Cayenne pepper is the predominate choice of heat during preparation, though ground black pepper, and to a lesser extent white pepper, are used as well.

Cajun seasoning is sometimes confused with Creole seasoning, and many outside of Louisiana don't make the distinction. Creole is more city – urban, cosmopolitan, and inspired by the Spanish, Italian, and African influences of New Orleans – while Cajun dishes have more of a French influence, filtered through common (to Louisiana) ingredients and techniques.

Traditional Cajun food

is not fancy.

is not extremely hot from pepper.

does not use wine as part of the cooking.

does not require expensive or exotic ingredients.

is not available from a box.

is often simple and brown.

does not contain cream or pasta as an ingredient.

is not often seen on restaurant menus.

does not frequently use blackened meat.

can be successfully made in areas outside of Cajun Country

Gift Basket Idea
Use a large pasta bowl for a "basket". Fill with a package or two of gourmet pasta, tongs, a package of sun-dried tomatoes, extra-virgin olive oil, homemade seasonings: Cajun seasoning, chili seasoning, curry powder, a collection of your favorite pasta recipes hand-printed on recipe cards, and/or a pasta cookbook

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