Kitchen & Pantry

Make your own Cajun spice mix

Make your own Cajun spice mix |

One time, I was in the spice section of The Landmark Supermarket choosing herbs and spices to go with the herbed salt that I promised Alex. I started picking up jars of basil, oregano, sage…

Then, I changed my mind. Since I was going to make only a small batch of herbed salt that Alex could bring to the condo, I figured that I’d have a lot of leftover dried herbs and spices after the herbed salt was done, and with just Speedy and myself in the house six days a week, the dried herbs and spiced would probably go past their expiration dates before they were consumed. So, instead, I picked up a jar of Italian seasoning.

When I got home, I tasted the mix, tried it in a sauce and I was very unhappy. It just didn’t have the robust flavors that I was expecting. Perhaps, the proportion of the herbs was all wrong — for me, at least. And that made me decide — the next time I wanted a seasoning blend or a spice mix, I would make my own. I started with the first today. I made Cajun spice mix.

Make your own Cajun spice mix

DIY Cajun spice mix
Prep Time
2 mins
Total Time
2 mins
Author: Connie Veneracion
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 and 1/2 teaspoons dried oregano
  • 1 and 1/2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 and 1/2 teaspoons cayenne powder (chili powder may be substituted)
  • 1 and 1/2 teaspoons dried thyme
  • 3 teaspoons sea salt or 1 and 1/2 teaspoons refined salt
  1. Stir everything together. And that's it.
  2. If, however, you want a Cajun spice mix powder, dump all the ingredients into a food processor and process until the desired texture is achieved.
  3. Keep the Cajun spice mix in a tightly covered jar. Store in a cool, dry place away from sunlight. It should keep for a month or so.

So, how did I use my DIY Cajun spice mix?


I stirred a couple of tablespoonfuls of the Cajun spice mix in my basic white sauce and poured the sauce over fried fish fillet.

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