Cajun Seasoning

There as many variations on Cajun seasoning as there are stars in the evening sky. Ok, well, it just seems that way. This is my go-to version. I use it everything Cajun-ish or just anything for that matter. I like my seasoning a bit on the hot side. If you like a little more mellow flavor, cut the amount of cayenne pepper in half.

Cajun SeasoningHere are some of my favorite recipes that use Cajun seasoning, besides the crazy-good grilled Cajun ribeye you see above.

Cajun Filet-o-Fish sandwiches
Cajun Grilled Baby Vegetables
Cedar Planked Cajun Mashed Potatoes

Also try my homemade blackening seasoning.

Cajun Seasoning

Course Seasoning
Cuisine Cajun
Servings 1 /2 cup
Author Mike


  • 5 teaspoons paprika
  • 4 teaspoons kosher sea salt
  • 4 teaspoon garlic powder
  • 4 teaspoons onion powder
  • 2 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoon dried oregano
  • 2 teaspoons dried thyme


  • Combine all ingredients. Keep in an airtight container for up to 6 months.

Blackening Seasoning

I love blackened chicken or fish. For years, I bought those pre-made blackening seasoning mixes. Now, I just make a batch of this version from Chef Paul Prudhomme. This is mighty spicy (to some). I think that’s a very good thing, but if you’re not really after the heat, back off on the cayenne. Just add it in in small quantity, tasting as you go. I wouldn’t leave it out entirely as it is an integral part of the great flavor this mix lends to any meat.

Blackened Chicken AlfredoThis blackening seasoning would also be great on steak, or in chili, or mixed into ground beef for burgers… you name it.

Also try my homemade Cajun seasoning.

Blackening Season

Course Spice Mix
Cuisine American
Author Mike


  • 1 tablespoon sweet paprika
  • 2 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 3/4 teaspoon white pepper
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano


  • Combine all ingredients and store in an air-tight container.
  • This recipe makes enough to blacken four chicken breasts or pieces of fish.

Kernel Season’s – Sour Cream and Onion (dip)

I knew the sour cream and onion flavor of Kernel Season’s was going to be great as soon as I opened the shaker bottle. I could smell the goodness. I have not been disappointed with any of the flavors from the 20 bottle variety pack I bought.

Kernel Season's - Sour Cream and Onion (dip)The seasonings came with a little recipe card (there are more recipes online). I figured I’d go with something simple and make The Kernel’s Zippy Dip, but use sour cream and onion instead of their ranch flavor. It was outstanding! Sooooo much better than any packet dressing or that stuff that comes in a can or jar.

I had a little dip leftover. I put it over grilled fingerling potatoes for great mini bakers!

I’ve tried several of Kernel Season’s flavors and I love them all: Kettle corn, Parmesan and Garlic, Chocolate Marshmallow, and Cheesy Jalapeno.

Kernel Seaon's - Sour Cream and Onion Dip

Quick and tasty dip!
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author Kernel Season's



  • Mix all ingredients. Refrigerate for at least 30 minutes before serving.