Cajun Spice Mix Recipe

I first learned to appreciate true Cajun flavor when I realized how flat most store-bought blends taste. This simple homemade cajun spice mix recipe creates a deep, smoky aroma and a rich, spicy flavor that totally transforms weeknight meals. We’ll show you how to use this versatile cajun spice mix to create a quick, sophisticated meal of blackened shrimp served over a smoky red pepper cream sauce, perfect for a weeknight family dinner or a special occasion. This recipe is designed for maximum flavor impact with minimal effort, ensuring every bite is rich, spicy, and perfectly balanced. Get ready to ditch the jarred spice blends and experience the difference of a fresh cajun spice mix recipe.

Ingredients

For the Homemade Cajun Spice Mix

• Smoked Paprika: 2 tablespoons (30 ml). This is the foundation of the spice blend; choose high-quality smoked paprika for deep, rich flavor. Avoid using regular paprika here; the smoky flavor is essential for authentic blackened seasoning, adding beautiful color and depth.
• Garlic Powder: 1 tablespoon (15 ml). Provides a strong, savory base note that rounds out the spice blend. Use granulated garlic powder for the best results, and ensure it’s fresh and hasn’t clumped in the pantry.
• Onion Powder: 1 tablespoon (15 ml). A staple in Cajun seasoning, adding a subtle sweetness and aromatic depth. It balances the heat from the cayenne and the smokiness of the paprika.
• Dried Oregano: 1 tablespoon (15 ml). Adds an earthy, slightly bitter-sweet flavor characteristic of Creole and Cajun cuisine. Ensure your dried herbs are still vibrant green and fragrant before adding them to the blend.
• Dried Thyme: 1 tablespoon (15 ml). Provides a pungent, slightly floral note that pairs well with the oregano and seafood. This blend relies on dried herbs for consistency and shelf life.
• Cayenne Pepper: 2 teaspoons (10 ml). The primary source of heat in this cajun spice mix recipe. Adjust the amount to control the spice level; reduce for a milder, family-friendly version or increase for more authentic heat.
• Fine Sea Salt: 2 teaspoons (10 ml). Essential for enhancing all the other flavors in the blend. The salt content helps draw out moisture during the blackening process for a crispy exterior.
• Freshly Ground Black Pepper: 1 teaspoon (5 ml). Adds a sharp, pungent kick to the spice blend. Grind fresh for the best aroma and flavor.

For the Blackened Shrimp and Smoky Red Pepper Cream Sauce

• Large Shrimp: 1 pound (450 g). Use large shrimp, preferably peeled and deveined with tails on for presentation. Ensure the shrimp are completely thawed and patted very dry before seasoning.
• Vegetable Oil: 2 tablespoons (30 ml). Used for blackening the shrimp at high heat. Use an oil with a high smoke point, such as vegetable oil, grapeseed oil, or canola oil.
• Red Bell Peppers: 2 large. Deseeded and quartered for making the smoky cream sauce base. Roasting them until blackened provides the deep smoky flavor necessary for the sauce and caramelizes their natural sugars.
• Olive Oil: 1 tablespoon (15 ml). Used for sautéing the garlic before adding the roasted peppers to the sauce.
• Garlic Cloves: 2 cloves. Minced, to flavor the cream sauce. Sautéing them briefly releases their aromatic compounds, providing a savory foundation.
• Vegetable Broth: 1/2 cup (120 ml). The liquid base for blending the sauce and reducing the peppers. Use low-sodium vegetable broth to control the overall salt level.
• Heavy Cream: 1/2 cup (120 ml). Provides the rich, creamy texture of the sauce. This balances the spice and tang of the roasted peppers. (Note: A high-quality cashew cream or full-fat coconut milk can be substituted for a dairy-free option.)
• Fresh Parsley: 1/4 cup (15 g). Finely chopped for garnish, adding color and a fresh, contrasting flavor.

Instructions

1. Prepare the Cajun Spice Mix

First, prepare the homemade cajun spice mix: In a small bowl, combine all the dry spice mix ingredients from the list above. Thoroughly mix the 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 2 teaspoons cayenne pepper, 2 teaspoons fine sea salt, and 1 teaspoon freshly ground black pepper. Stir until completely uniform, breaking up any clumps in the powders.

2. Season the Shrimp

Pat the peeled and deveined shrimp very dry with paper towels; this is essential for blackening. In a medium bowl, toss the dried shrimp with 2 tablespoons of the prepared cajun spice mix until every piece is evenly coated. I always pat my shrimp dry for at least 10 minutes to make sure I get a good, crispy sear instead of a mushy texture. Set the seasoned shrimp aside while you prepare the sauce; do not let them sit for too long before cooking to avoid a mushy texture.

3. Roast the Peppers

Preheat your oven grill (broiler) to high and position the rack close to the element. Place the quartered red bell peppers on a baking sheet, skin-side up. Grill for 8-10 minutes, or until the skins are deeply blackened and blistered, rotating as needed for even charring.

4. Steam and Peel the Peppers

Immediately transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap or a plate for 10 minutes. This steaming process allows the skins to easily peel away; once cool enough to handle, discard the blackened skins. The goal is to retain the smoky flavor without the tough texture of the skin.

5. Make the Sauce Base

In a small saucepan over medium heat, add 1 tablespoon olive oil and sauté the minced garlic for 30 seconds until fragrant. Be careful not to burn the garlic, which can happen quickly; a light golden color is perfect. If you burn it, discard it and start over, as burned garlic will turn the entire sauce bitter. Add the peeled roasted red peppers, vegetable broth, 1/2 teaspoon smoked paprika, and a pinch of white pepper, then bring to a simmer and reduce heat to cook for 5 minutes.

6. Blend the Sauce

Carefully transfer the pepper mixture to a blender (be mindful of hot liquids). Add the heavy cream to the blender and secure the lid tightly. Blend until the sauce is completely smooth and creamy, then return it to the saucepan to keep warm over very low heat.

7. Blacken the Shrimp

Heat 2 tablespoons vegetable oil in a large heavy-bottomed skillet (preferably cast iron) over high heat until shimmering and just beginning to smoke. Add the seasoned shrimp in a single layer, ensuring not to overcrowd the pan; work in batches if necessary to prevent steaming. Cook for 1-2 minutes per side until deeply blackened and cooked through, removing promptly once done to avoid toughness.

8. Plate and Serve

Spoon a generous pool of the warm Smoky Red Pepper Cream Sauce onto the center of a crisp white plate. Arrange the blackened shrimp artfully over and around the sauce, allowing some shrimp to nestle in the creamy pool. Finish with a vibrant sprinkle of finely chopped fresh parsley over the shrimp and sauce.

Make-Ahead and Storage Tips for Your Homemade Cajun Spice Mix

To maximize efficiency, prepare a larger batch of this homemade cajun spice mix recipe. Store the finished mixture in an airtight container away from direct heat and light for up to 6 months to maintain potency. To prolong freshness, use a glass jar with a tight-fitting lid and label it with the date. If storing long-term, ensure all ingredients were fresh when mixed; older spices will lose flavor quickly.

Recipe Variations and Pairing Ideas

If you prefer a milder flavor, reduce the cayenne pepper to 1 teaspoon, especially when making this for kids. For a more rustic texture, you can skip blending the sauce completely and simply mash the roasted peppers into the saucepan with the cream. The versatility of this cajun spice mix recipe allows you to use it in many family dinner recipes; season chicken breasts, fish fillets (like cod or snapper), or even roasted vegetables like potatoes and broccoli. For a vegetarian option, blacken firm tofu cubes with the mix and serve over the cream sauce.

Frequently Asked Questions

Q: How much cajun spice mix should I use for 1 pound of meat?

A: This specific recipe uses 2 tablespoons of mix for 1 pound of shrimp; a good rule of thumb is 1-2 tablespoons of this cajun spice mix per pound of protein. Adjust based on how much heat and intensity you want in the final dish.

Q: Can I make this cream sauce ahead of time?

A: Yes, you can prepare the Smoky Red Pepper Cream Sauce completely in advance and store it in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if it’s too thick. I find this works great for healthy eating and quick weeknight meals when I am short on time.

Q: Can I use fresh herbs instead of dried ones in the spice mix?

A: It’s best to use dried herbs for a shelf-stable spice mix; fresh herbs contain too much moisture and will cause the mixture to mold or clump. Dried herbs are also more consistent in potency, which is important for a reliable cajun spice mix.

Q: What if I don’t have smoked paprika for this cajun spice mix recipe?

A: Smoked paprika provides essential depth; a good substitute is regular paprika mixed with a small pinch of chipotle powder. While a traditional cajun spice mix recipe relies on that smoky note, you can omit it if necessary, but the flavor will be less complex.

Q: Is this recipe naturally gluten-free and dairy-free?

A: The homemade cajun spice mix itself is gluten-free. The full dish uses heavy cream, so it is not dairy-free, but you can substitute a high-quality cashew cream or full-fat coconut milk for the heavy cream to make it dairy-free.

Q: Can I freeze the leftovers of the blackened shrimp?

A: While you can, it’s not recommended; cooked shrimp tends to become tough when frozen and reheated. The sauce freezes well, but the shrimp is best enjoyed fresh as part of quick meals.

Conclusion

This homemade cajun spice mix recipe is the foundation for a truly exceptional meal, perfect for quick family dinners. Save this easy recipe on Pinterest so you can easily find it when you want fresh, bold flavor.

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