Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Cajun Seasoning
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1/3 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 50
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 37 mg
This versatile seasoning blend is easy to make with spices most people already have at home. There are many variations of Cajun spice–some call for cumin, mustard and dried herbs like basil, oregano and parsley. This version highlights the peppery profile and minimizes the dried herbs. Generous proportions of three peppers--cayenne and freshly ground white and black peppercorns—give it a spicy kick. Granulated garlic and onion add a hint of aromatics. And a bit of sugar rounds it all out. Use this easy Cajun seasoning as a dry rub for flavoring and blackening meat or fish or add it to gumbo or jambalaya for a bit of heat. If using it as a dry rub, I recommend about two teaspoons of the blend for every six to eight ounces of protein.
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1/3 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 50
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 37 mg
Ingredients
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Directions
- Whisk together the salt, cayenne, paprika, black pepper, white pepper, granulated garlic, granulated onion, sugar and thyme in a medium bowl. Store in an airtight container for up to 6 months.
