American
Seraphina’s Cajun Seasoning
Onion, garlic, oregano, basil, thyme, black and white pepper, cayenne, paprika and salt make a large Cajun-style blend for seafood, jambalaya and anything else behaving too politely.
What It Is
Onion, garlic, oregano, basil, thyme, black and white pepper, cayenne, paprika and salt make a large Cajun-style blend for seafood, jambalaya and anything else behaving too politely.
Origin
My own Cajun-style pantry blend, built for the dishes where blandness has overstayed its welcome.
Fun Fact
Aroma changes how strongly we perceive flavour, which is why herbs, citrus peel and warm spices can make a simple recipe taste far more complicated than the effort involved.
Ingredients
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp black pepper
- 1 tbsp white pepper
- 3 tsp cayenne
- 5 tbsp paprika
- 4–5 tbsp seasoning salt
Notes
Taste before the final adjustment. A recipe should guide dinner, not bully it. If it needs a little more acid, sweetness, salt or heat, make the change in small steps instead of launching the whole spice rack into orbit.
Substitutions
Use equivalent ingredients where needed for allergies or availability, but keep the main sweet/sour/salty/spicy balance intact. This is cooking, not a hostage negotiation.
Storage
Store in a clean airtight container in the refrigerator. Use a clean spoon each time because introducing mystery crumbs is how condiments develop side quests.
Freezing
Most dry seasonings do not need freezing. For wet sauces, freeze in small portions only if the ingredients tolerate it; creamy emulsions may separate after thawing.