You can easily make Cajun Spice Mix at home if you have some basic spices in your cabinet.
I don’t cook enough Cajun style to warrant buying a large premixed quantity. Plus, spices mixes can get pricey especially if they are ‘celebrity’ mixes.
There are not really any exotic ingredients in the mix but there are a few.
The mix of spices tends to be the same in the various recipes but the proportions vary. For example, Emeril Lagasse’s mix has 2 Tbsp of paprika and 2 Tbsps salt. So a much saltier mix. I don’t need extra salt in my life so I went for a less salty version.
While we area on the topic… ever wonder what the difference is between Cajun and Creole? Cajun is typically hotter because it uses more pepper varieties, paprika, garlic, onion, celery. Creole seasonings are more onthe savoury side with bay leaves, basil, rosemary in addition to oregano and paprika. Creole dishes also use tomatoes while Cajun typically does not.
This blend is not overly spicy. Our household has varying tolerances for heat so if I start with a flavourful-but-not-overly-spicy blend I can rely on more red pepper flakes at the table to amp it up for the heat seakers. BAM! (as Emeril would say!)
Blend this mix together and store any leftovers in a tightly sealed jar.
Who knows… if you have the mix on hand you may go Cajun or Creole more often!