Name: Cajun All-Purpose
Ingredients: 6 tsp Smoked paprika; 4.5 tsp Kosher salt; 3 tsp Garlic powder; 3 tsp Onion powder; 1 tsp Dried oregano; 1 tsp Dried thyme; 1 tsp Black pepper; 0.5 tsp White pepper; 1 tsp Cayenne; 0.5 tsp Celery salt

Storage: Airtight jar, cool & dark
Freezer: keeps 6 months

Equally at home on shrimp and blackened fish. Medium-hot by default — see the heat notes below to dial it either way.

Ingredients

Batch size1×

Smoked paprika2 tbsp
Kosher salt1 ½ tbsp
Garlic powder1 tbsp
Onion powder1 tbsp
Dried oregano1 tsp
Dried thyme1 tsp
Black pepper1 tsp
White pepper½ tsp
Cayenne1 tsp
Celery salt½ tsp

Total combined7 ⅛ tbsp

Instructions

Combine everything in a bowl and whisk until the color is uniform.
Store in an airtight jar away from heat and light.

Usage

Seafood (Shrimp, Fish, Crawfish)

Season right before cooking — salt draws moisture from delicate proteins fast. High heat, cast iron preferred. 2–3 min per side max for shrimp.

Chicken

Works great as a dry rub or mixed into a butter rub. Blackening method: dredge in butter, coat in seasoning, cast iron ripping hot.

Heat Level

Medium-hot by default. Reduce cayenne to ½ tsp for mild, increase to 1½–2 tsp for serious heat. White pepper adds a different, earthier heat — don't skip it.

Notes

White pepper is what makes Cajun seasoning taste authentically Cajun. Don't substitute more black pepper — the flavor profile is different.

Equipment

airtight jarcast iron skillet