Cajun Seasoning Recipe (2024)

FAQs

What is cajun seasoning made of? ›

Typical Cajun seasonings (including store-bought like Slap Ya Mama and Tony Chachere's) are made with black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika. For different flavors, some Cajun spice mixes include salt, mustard powder, chile peppers, or cumin.

If you're in the middle of a Master Chef moment but you just ran out of your favorite Cajun seasoning blend, you can easily substitute a combination of cayenne pepper, garlic powder, and paprika to achieve an “I-can't-believe-it's-not-Cajun” experience.

The main difference between Creole and Cajun seasoning blends comes down to the ingredients: Cajun seasoning features an array of ground peppers—black, cayenne, and white—while Creole seasoning is more herbal, with recipes often containing oregano, thyme, rosemary, and paprika.

And while Old Bay isn't the same as Cajun seasoning, it does taste good in many recipes that call for Cajun seasoning, especially seafood and fish recipes.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

For Cajuns were—and are—a subset of Louisiana Creoles. Today, common understanding holds that Cajuns are white and Creoles are Black or mixed race; Creoles are from New Orleans, while Cajuns populate the rural parts of South Louisiana.

A: It is the quintessential mass market version of creole/cajun seasoning mix. This is the original that everyone down here uses as a replacement for salt and pepper if they don't have another brand (like Zatarain's) that they prefer. Thank you for your feedback!

While spicy dishes are found in both cuisines, every dish isn't necessarily spicy…it all depends on how much cayenne pepper is used in the recipe. Cajun dishes tend to be a bit hotter than Creole.

That's because of our exceptionally liberal use of the regionally beloved substance known as Old Bay. It's a spice-and-herb mix that's super salty and oh, so slightly sweet, a perfect culinary simulation of late summer and early fall—not too hot, with the hint of a breeze.

Are Old Bay and Tony's the same? ›

A: No, Creole seasoning and Old Bay seasoning are different. Creole seasoning is a blend of spices that originated in Louisiana and includes peppers, onions, and garlic. Old Bay seasoning is a Chesapeake Bay blend that includes celery salt, paprika, and black pepper.

Celery Salt and Paprika

When substituting, mix 1/4 teaspoon of celery salt with 1/4 teaspoon of paprika. Use this for every 1 teaspoon of Old Bay seasoning. For a little heat, add a pinch of red pepper flakes or a shake or two of black pepper.

Adobo seasoning has many of the same base flavors as Cajun seasoning but definitely have more of a Mexican or Southwestern flavor than Cajun seasoning. Most adobo seasonings include garlic powder, oregano and ground cumin.

“There are some distinct differences between Creole and Cajun cuisines,” she said. “Creole cooking has Italian influences and incorporates herbs like oregano and basil, which Tony Chachere's does not. Cajun cuisine is usually a little spicier, which is a better description for what Tony's actually is.”

Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (piment doux), onion, and celery are called "the trinity" by chefs in Cajun and Louisiana Creole cuisines.

Slap Ya Mama Cajun seasoning recipe gives your dishes a world famous zesty kick, as it contains black pepper, chili flakes, smoky paprika and cayenne pepper. Due to the presence of cayenne pepper, Cajun seasoning consists an orange reddish tint.