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cajun spice blend recipe

Homemade Blackened Cajun Rub

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This versatile Blackened Cajun Rub combines smoky paprika, aromatic herbs, and perfectly balanced heat to create a deeply flavored crust on proteins. With simple pantry ingredients, this authentic spice blend transforms ordinary fish, chicken, or shrimp into restaurant-quality dishes in minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 tablespoons
Course: Side Dish
Cuisine: Cajun
Calories: 15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon sweet paprika or half sweet, half smoked for deeper flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper adjust to ¼ teaspoon for mild or ¾-1 teaspoon for spicy
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme optional but classic
  • 1 teaspoon kosher salt start with ½ teaspoon if your protein is brined
  • ½ teaspoon black pepper

Equipment

  • Small bowl
  • Whisk
  • Airtight jar

Method
 

  1. Gather all spices in their measured amounts.
  2. Combine paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, kosher salt, and black pepper in a small bowl.
  3. Whisk thoroughly to break up any clumps and ensure even distribution of all spices.
  4. Transfer the finished spice blend to an airtight jar for storage.

Nutrition

Calories: 15kcal

Notes

To use this rub, pat your protein completely dry, then lightly coat with 1-2 teaspoons of neutral oil so the spices adhere. Use approximately 1 teaspoon of rub per 6 ounces of fish, 1½ teaspoons per chicken breast, or 2 teaspoons per pound of shrimp.
For a sweeter profile, add ½-1 teaspoon of brown sugar to the blend, which works wonderfully when blackening chicken or pork. For a smokier heat, substitute chipotle powder for the cayenne.
This spice blend will keep in an airtight container at room temperature for up to 3 months. For gift-giving, double or triple the recipe and package in small jars with cooking instructions.

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