Cajun Seasoning: A Homemade Blend with Separate Salt and Heat Control
Yenra | Updated September 9, 2026
https://yenra.com/cajun-seasoning/

Original house formula; quantities checked, not kitchen-tested by Yenra.
No salt added. All measures are level US teaspoons (tsp).
3 tsp = 1 US tablespoon (Tbsp). Use dry measuring spoons.

INGREDIENTS - ONE BATCH
6 tsp  Sweet unsmoked paprika
2 tsp  Garlic powder (not garlic salt)
2 tsp  Onion powder (not onion salt)
1 tsp  Dried oregano leaves
1 tsp  Dried thyme leaves
1 tsp  Ground black pepper
0.5 tsp  Ground cayenne

Ingredient volumes total 13.5 tsp = 4.5 Tbsp.
Final jar volume may differ after grinding, mixing and settling.
Double every ingredient for 27 tsp = 9 Tbsp.

METHOD
Rub herb leaves lightly; mix all ingredients thoroughly in a dry bowl.
Break up clumps. Transfer to a clean dry jar and label the date and cayenne
amount. Stir or shake before measuring. Use powders, not garlic/onion salts.

ADJUSTMENTS
Less heat: use 0.25 tsp cayenne (13.25 tsp total).
More heat: use 1 tsp cayenne (14 tsp total).
Smoky: replace 1 tsp sweet paprika with 1 tsp smoked sweet; total unchanged.

STARTING TRIALS - FOLLOW A COMPLETE RECIPE FOR COOKING
1 lb (454 g) vegetables: 2 tsp blend with the recipe oil; taste after cooking.
1 US cup plain yogurt or sour cream: 0.5 tsp blend; refrigerate, then taste.
2 US cups cooked beans or soup: 0.5 tsp blend; heat through, then taste.
4 lb vegetables at 2 tsp/lb = 8 tsp blend. Adjust salt separately.

STORAGE AND HANDLING
Keep dry, tightly closed, cool and away from steam/sunlight.
Check aroma; replace faded ingredients. Wet dips/marinades need the storage
rules of the finished food. Portion spice before handling raw meat; discard
seasoning contaminated by raw juices. Taste only safely cooked food.
Poultry and stuffing must reach 165 F (74 C), checked with a thermometer.

SOURCES AND CONTEXT
Original formula and full guidance: https://yenra.com/cajun-seasoning/
Storage: https://extension.psu.edu/storing-staple-ingredients-in-the-kitchen
Temperature: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/stuffing-and-food-safety