House Cajun Seasoning

Makes About 1/2 cup

A savory Louisiana-inspired blend of paprika, garlic, herbs, and gentle heat — made for shrimp, fish, chicken, vegetables, and one-pan meals when you want plenty of Cajun flavor without overwhelming the food.

Ingredients

3 tablespoons paprika
1 tablespoon smoked paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons coarse-ground black pepper
1 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1/2 teaspoon ground white pepper

Instructions

Add all ingredients to a small bowl and stir thoroughly until evenly combined.
Transfer to an airtight spice jar or shaker.
For fish or shrimp, lightly coat with olive oil or melted butter and season evenly immediately before cooking.
For chicken, season approximately 15 to 30 minutes before cooking when time allows.
Cook on the grill, Blackstone, cast-iron skillet, or in the oven until the food reaches the desired doneness.
Taste after cooking and add a light additional sprinkle of seasoning if more Cajun flavor is desired.

Notes & Tips

This Cajun blend is intentionally less aggressive than House Blackening Seasoning, making it especially useful when you want Cajun flavor without creating a heavily blackened crust.
For shrimp, toss with a little olive oil or melted butter and approximately 1 to 2 teaspoons of seasoning per pound before cooking quickly on a hot griddle or cast-iron skillet.
For fish, season both sides lightly and cook with olive oil or butter. Finish with fresh lemon for a simple Cajun fish dinner.
For a richer Cajun shrimp or fish finish, melt 2 tablespoons of butter with 1 teaspoon of seasoning and drizzle or brush it over the food immediately after cooking.
This seasoning works especially well with grouper, mahi-mahi, shrimp, and other mild seafood because the paprika, garlic, and herbs add flavor without hiding the natural taste of the fish.
Use it on chicken, potatoes, corn, peppers, or onions when building a Cajun-style griddle or skillet meal.
For additional heat, increase the cayenne to 1 1/2 or 2 teaspoons. For a milder blend, reduce it to 1/2 teaspoon.
Because this blend contains no sugar, it works well for high-heat grilling, griddle cooking, and cast iron.