A License to Grill is a food blog devoted to grilling, so it makes sense to include recipes for seasonings and rubs. This Cajun seasoning mix is an excellent all-purpose dry rub: moderately spicy with a touch of heat and a slightly sweet, smoky finish. I use this rub on almost everything, though my favorites are chicken wings and pork tenderloin. I’ve even sprinkled it on buttered popcorn—surprisingly brilliant.
Store-bought Cajun blends can work, but many are too salty for my taste. When I want control over heat and salt, I make my own. This recipe keeps the heat balanced while letting the smoked paprika add that charcoal-like depth. Try it and tell me what you think.
What is Cajun seasoning mix made of?
Cajun seasoning is an aromatic blend associated with the rustic, flavorful cuisine of rural Louisiana. It isn’t always overpoweringly hot—this mix is on the milder side but can be adjusted to taste if you prefer more heat. The main ingredients for this blend are simple and widely available.
- Smoked paprika
- Garlic powder
- Salt
- Black pepper and white pepper
- Onion powder
- Cayenne
- Oregano
- Sweet basil
- Thyme
- Brown sugar
Is Creole seasoning the same as Cajun seasoning?
Creole and Cajun seasonings are similar and often interchangeable, but they have subtle differences. This Cajun mix highlights a smoky note that evokes backyard grilling and charred flavors typical of Cajun cooking. Creole blends sometimes include additional herbs or ingredients and can be a bit brighter in flavor.
How long can you store spices?
Stored correctly, a dry rub like this will hold up well in the pantry for 1–3 years. Label your container with the date so you know how long it’s been on the shelf. When the aroma fades and the spices no longer smell vibrant, it’s time to discard and make a fresh batch.
- Ground spices: 2–3 years
- Dried herbs: 1–3 years
- Whole spices: up to 4 years
Make a large batch if you use this often. Kept in an airtight jar in a cool, dark, dry place, the rub will stay flavorful for quite a while.
Tips for storing your spices
- Seal spices airtight.
- Keep jars in the dark to avoid sunlight exposure.
- Store in a cool spot away from heat sources.
- Avoid damp areas; keep spices dry.
- Track the age of your spices to maintain freshness.
White pepper vs. black pepper
Both white and black pepper come from the same pepper plant. Black peppercorns are harvested earlier and retain their dark outer layer, while white pepper is the inner seed left after removing that outer husk following drying. Each brings a different flavor profile.
White pepper is less common but worth keeping on hand. It delivers a sharper, more immediate heat and can add a distinctive bite. It’s also useful in light-colored sauces where you don’t want visible black specks.
I include white pepper in this Cajun mix to add depth and an extra layer of heat that rounds out the blend.
Black pepper is milder and has more complex, warming notes. I use it frequently in the pantry and prefer it for most recipes unless I need a cleaner appearance or a different heat profile.
Recipes to try with this Cajun seasoning mix
This rub works beautifully on smoked or roasted poultry. For example, a Traeger smoked turkey breast wrapped in bacon benefits from an injection and a generous rub of this blend before the bacon goes on.
Cajun seasoning and chicken wings are a natural match. For air-fryer honey mustard wings, omit the onion powder, garlic powder, and salt from the original recipe and substitute 2 tablespoons of this Cajun rub for a bold, well-rounded flavor.
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Cajun Spice Dry Rub
16 tablespoons
5 minutes
5 minutes
A flavorful Cajun dry rub with balanced heat and a hint of sweetness. It’s ideal for pork and chicken and pairs well with smoked flavors. Store in an airtight container for repeated use.
Ingredients
- 3 tablespoons smoked paprika
- 3 tablespoons garlic powder
- 1 tablespoon table salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground white pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried sweet basil
- 1/2 tablespoon dried thyme
- 2 tablespoons brown sugar
Instructions
- Combine all ingredients in a large mixing bowl.
- Mix thoroughly with a fork or your hands until evenly combined and free of clumps.
- Transfer the rub to an airtight container and store in a cool, dark place.
Notes
- Using your hands helps break up any clumps and creates a uniform blend.
- This spice blend will keep up to 3 years when stored airtight in a cool, dry location.
Nutrition Information:
Yield: 48
Serving Size: 1 teaspoon
Amount Per Serving:
Calories: 7
Total Fat: 0g
Sodium: 133mg
Carbohydrates: 2g
Sugar: 1g
Protein: 0g
Nutrition information is an estimate and may vary.
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