Store-bought Cajun spice is often chock-full of salt. Flavor comes from lots of paprika and little else in the spice department. When I use a store-bought Cajun spice in my cooking, I’m often left with overly salted, underseasoned food. Who wants that?
Cajun spice is bold with a punch of flavor, a bit of heat, and lots of love. Most of my Cajun recipes use quite a bit of Cajun spice so I’ve toned down the salt (better to add more salt at the end than to end up with too much salt at the beginning).
It is kid-friendly so it has a kick but it doesn’t bowl you over with heat (add more cayenne if you want a more prominent kick in the mouth). I’ve been perfecting this spice blend for ages and am thoroughly satisfied with the results. It has a bit of smokiness from the smoked paprika, lovely herb notes from the oregano, thyme, and basil, some je ne se quoi from the poultry seasoning, and six more spices; all of which adds up to flavor, baby, lots and lots of flavor.
If you don’t have all the spices readily available, you can certainly make do with what you have on hand. Feel free to play around with the amounts and spices and make a Cajun blend that works best for you. Store the Cajun spice in an airtight container and use it morning, noon, and night. I use it in Pressure Cooker Cajun Lentil and Kielbasa Stew, Easy Weeknight Jambalaya, One-Pot Blackened Chicken with Jambalaya, Blackened Tilapia or Mahi Mahi tacos, Jambalaya Stuffed Green Peppers with Blackened Shrimp, Creole Green Beans, Yummy Creole Scrambled Eggs, Creole Eggs Benedict, One-Pot Sorta Dirty Rice, Blackened Ahi Tuna with Ginger-Lime Slaw, and the list goes on.