This cajun spice mix is way better than the premixed ones I've found in the supermarket. The only thing I change is to cut the cayenne (called red pepper in the recipe) in half. That way I can control the heat in dishes by adding more later, if needed.
Cajun Spice Mix
This spice mix is used in many of the recipes in this feature. Leftovers can be stored in a sealed jar for up to three months.
Yield: 1 cup (serving size: 1 tablespoon)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 20
- Calories from fat: 13%
- Fat: 0.3g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.2g
- Protein: 0.7g
- Carbohydrate: 4.2g
- Fiber: 1.4g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 355mg
- Calcium: 23mg
Ingredients
- 3 tablespoons paprika
- 2 tablespoons ground red pepper
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon sugar
Preparation
- Combine all ingredients in a small bowl.
Cajun Spice Mix Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook
- CUISINE: American, Cajun/Creole
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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