John Myers
It’s all in the mix – even with the Cajun spices. Various spices are combined here to form a composition that provides taste experiences, especially in southern cuisine. Learn about the ingredients, taste, and uses of the Cajun spice blend.
Interesting facts about Cajun seasoning
Even the pronunciation of the Cajun spice – in the phonetic transcription “keid.ʒən” – seems exotic, but the ingredients are not so foreign to the German palate. Black pepper, cayenne pepper, salt, sweet paprika, onion and garlic powder, marjoram and thyme usually form the basis, cumin and bay leaf can be added. There are also other variations, such as with parsley, oregano, cloves, cinnamon or chili. The spice tastes very strong and slightly hot – it perfectly underlines the hearty dishes of the southern states cuisine, which also includes the Creole cooking style. Cajun shrimp, for example, get their eponymous aroma from the spice mixture.
Purchasing and storage
Instead of buying a uniform Cajun seasoning, you have the choice between different mixtures that are recommended for specific dishes. Meat, poultry, fish and seafood, for example, can be refined with the spicier versions – try our recipe for chicken gumbo. Mild Cajun seasoning pairs well with vegetables, salad, tofu, and rice and pasta dishes. In addition to finely ground powder, the Cajun spice is also available in a coarser form or as a spice paste. Shelf life and storage also depend on this. Powder should always be stored in a dry and dark place, cracked pastes in the refrigerator. With glasses, make sure that the rim of the screw cap is clean and cover the contents as airtight as possible with a little cooking oil – this will keep the leftovers better.
Cooking tips for Cajun seasoning
Cajun is the spice of choice for gumbo and jambalaya in particular: without the mixture, the classics of southern cuisine would lack their typical character. If you like, you can use a homemade mixture and experiment with different compositions. As a rule, one to two tablespoons of Cajun per dish is sufficient. It is best to season fish and meat with it before cooking, and add the spice to stews towards the end of the cooking time – unless otherwise stated in the recipe.
