Share with us how you customize your recipes to "Make It Mine"
It's always nice to make your own spice mixes because you can adjust them to your taste. The right amounts of heat, salt, garlic, herbs, etc. It's worth the time and most of these ingredients are probably in your cabinet already. We call this Cajun Seasoning but it is actually the house seasoning at the Boston Sidewalks test kitchen. We use it on everything and on this site will refer to it as house seasoning and also Cajun Seasoning.
All the Spices and Herbs Measured Out
All the Spices and Herbs Measured Out
The recipe is presented using teaspoon measures. The reason for that is it gives you easily readable proportions of the ingredients. Making more of this is very easy, all you have to do is double or triple the ingredients as listed or just change the "t" to whatever measure you want to use..
If you are averse to heat, you can reduce the peppers if you want. In Cajun cooking it is quite common to use black, white and red pepper to balance the heat of the dish. It should never be overly spicy but rather a complement to the ingredients. According to Alex Patout from his book Patout's Cajun Home Cooking, "The black pepper hits you in the front of the mouth, the red in the back, and the white in the throat". So before you cut back on the pepper, I encourage you to give the peppers a try and appreciate the depth of flavor they add to any dish.
One more tip, make sure your spices and herbs are fresh. They do tend to go bad after sitting on the shelf for a while so date them when you first open them. Try not to keep them more than 1 year.
So give this a try and then adjust it to your taste so you know that every time you reach for Cajun Spice mix, or what will become your house spice mix, it will be exactly to your liking. Enjoy!
  • 8 t paprika
  • 4 t granulated garlic (or garlic powder)
  • 2 t granulated onion (or onion powder)
  • 4 t salt
  • 1/2 t ground black pepper
  • 1/2 t ground white pepper
  • 1/2 t cayenne pepper
  • 1/2 t ground thyme
  • 1/2 t ground oregano
1.  Place all the ingredients in a bowl and mix thoroughly to make sure the ingredients are distributed evenly.
Mix All the Ingredients Together Thoroughly
Mix All the Ingredients Together Thoroughly
2.  Store the mix in an airtight container and place it in the cupboard until it starts to lose its freshness which will happen after several months. And it will never actually go bad or spoil as long as you keep it dry, it will just lose some flavor.
Mix in Rubbermaid Storage Container
Mix in Rubbermaid Storage Container
You can use this in Cajun dishes like jambalaya or gumbo and also on chicken or pork on the grill or in the oven. Actually you can use it anywhere you want to kick up the flavor profile of the dish. So give it a try and let us know how you use it and how you change it to make it your very own. Enjoy!
Recipe Yield: Serves 1/2 cup
Prep Time - Active: 10 Minutes
Category: Spices/Marinades
Cooking Techniques: Mixing
Cuisine: American, Cajun
Print this recipe with the Ingredients only.
Print this recipe with the Instructions and Summary.
Share Your Opinion of this Recipe and How You "Make It Mine"

We're very glad you have chosen to share your thoughts. It's what we're all about. (All comments are moderated)

Please enter your name so people will know which comments are yours. You can use your real name or pick a user name if you prefer. To subscribe to our newsletter, enter your email address. And we never share any of your information with anyone, EVER! And if you submit a rating it must be accompanied by a comment and a name to be counted.

Get Our Newsletter!
Follow Us!
Recent Comments
This is my new favorite squash recipe! I made it last week and have already made a 2nd batch for a dinner with my parents. Lunchovers are just as good...
Anya -- 8/24/21
My grandmother-in-law used rendered salt pork fat to fry her latkes. Indescribably delicious doesn’t even come close.
Deb Brown -- 6/18/21
I make this with canned clams and the juice from the cans or maybe a bottle of clam juice if I am feeling extravagant. Either way it is a flavor packe...
Bob -- 2/15/21
Seafood chowder would be great or you can use it with a can of clams for Linguine with Clam Sauce. Search the site for that recipe. Delicious!
Bob -- 2/15/21
followed instructions exactly, best clams ever, live Manila clams from Costco, ate all 5 lbs standing up out of the pot in one fell swoop I guess I ...
xtel -- 2/15/21