Cajun seasoning is one of my favorite spice mixes. I use it on/in many different dishes; crispy potatoes, spicy shrimp pasta, etouffee and gumbo (as Alton would say – that’s another episode!). Often, the spice mixtures that you buy off the shelf have a ton of salt in them. Plus, alot of words that I can’t even pronounce. I’ve found that it’s very easy to make at home. It only takes a few seconds to put together the spices that you probably already have in your pantry. And with most things you make for yourself at home, it’s much more economical than it’s store-bought counterpart.

I love food from that region of the country. I’ve not yet had the opportunity to visit-but many books, movies, and television programs that I love are centered there. Any Swamp People fans out there? I’d have to say Troy is my favorite, followed closely by the Guist brothers. Somehow I can’t imagine them going to the grocery store to shell out $5 for a small tin of spices. Part of the life is making due with what you have, and taking pride in it. While I’m not quite ready to be shooting and dining on squirrel like Glenn and Mitchell, making my own Cajun spice mix is a start, right? Looking forward to making more DIY basics in the kitchen in 2012.


  1. Posted January 14, 2012 at 9:45 AM | Permalink

    Great mix of spices and awesome photo

  2. Posted January 14, 2012 at 3:29 PM | Permalink

    This is such a great idea! We love Cajun seasoning on sweet potato wedges, but I like to know whats in the things we eat. We will have to make some of this soon. Thanks for sharing. Sam

  3. Posted January 14, 2012 at 9:45 PM | Permalink

    Sounds good..something to keep handy…much better then buying it!

  4. JP
    Posted June 9, 2014 at 3:35 AM | Permalink

    May I suggest a few ingredients to add into your cajun spice? Try a tbl each of oregano & Whole Thyme. I work offshore and run a catering crew in the Gulf of Mexico and Anything involving Cajun or even N.O. crusine includes those two spices, one way or another…lol. I also add sugar (2 tbl) to my cajun rub to help with the glazing and to tamper down the other spices/salt. I love that you are using Kosher salt, if does not have the iodized “bite” of table salt and is more predictible than even most sea salts. Please do not think I am being obtuse or rude, just a friendly one chef to another offer….JP

    • Posted June 10, 2014 at 9:12 AM | Permalink

      JP, thanks for the suggestions. I actually have started adding thyme leaves, but will try throwing in some oregano next time around!

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