Cajun Seasoning

Here are several Cajun rubs......

This one is Emeril's Essence, the actual recipe...........

Cajun Seasoning

2 1/2 tablespoons Paprika
2 tablespoons Garlic powder
2 tablespoons Salt
1 tablespoon Pepper
1 tablespoon Cayenne pepper
1 tablespoon Thyme, dried
1 tablespoon Oregano, dried
1 tablespoon Onion powder

Here is one from Paul Prudhomme...............

Prudhomme's Blackened Blend

1 tablespoon Paprika
2 1/2 teaspoon(s) Salt
1 teaspoon Onion powder
1 teaspoon Cayenne pepper
1 teaspoon Garlic powder
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1/2 teaspoon Thyme, dried
1/2 teaspoon Oregano, dried

PREPARATION:
Dip meat into melted butter and sprinkle this mixture on.

Good on Fish, chicken and steak.

My personal favorite............

Couzan Billy's Cajun Dust

1/2 cup Paprika
6 tablespoon(s) Kosher (coarse) salt
1/4 cup Black pepper, coarsely ground
3 tablespoon(s) Basil, dried
3 tablespoon(s) Garlic powder
2 tablespoon(s) Onion powder
2 tablespoon(s) Oregano, dried
2 tablespoon(s) Cayenne pepper
2 tablespoon(s) White pepper
2 tablespoon(s) Thyme, dried

PREPARATION:
Mix and use for blackened dishes and any other dishes that call for Cajun seasoning.

Kevin Taylor said:

Here are several Cajun rubs......

This one is Emeril's Essence, the actual recipe...........

Cajun Seasoning

2 1/2 tablespoons Paprika
2 tablespoons Garlic powder
2 tablespoons Salt
1 tablespoon Pepper
1 tablespoon Cayenne pepper
1 tablespoon Thyme, dried
1 tablespoon Oregano, dried
1 tablespoon Onion powder

Here is one from Paul Prudhomme...............

Prudhomme's Blackened Blend

1 tablespoon Paprika
2 1/2 teaspoon(s) Salt
1 teaspoon Onion powder
1 teaspoon Cayenne pepper
1 teaspoon Garlic powder
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1/2 teaspoon Thyme, dried
1/2 teaspoon Oregano, dried

PREPARATION:
Dip meat into melted butter and sprinkle this mixture on.

Good on Fish, chicken and steak.

My personal favorite............

Couzan Billy's Cajun Dust

1/2 cup Paprika
6 tablespoon(s) Kosher (coarse) salt
1/4 cup Black pepper, coarsely ground
3 tablespoon(s) Basil, dried
3 tablespoon(s) Garlic powder
2 tablespoon(s) Onion powder
2 tablespoon(s) Oregano, dried
2 tablespoon(s) Cayenne pepper
2 tablespoon(s) White pepper
2 tablespoon(s) Thyme, dried

PREPARATION:
Mix and use for blackened dishes and any other dishes that call for Cajun seasoning.

Click to expand...

Bumping this up.

I remember watching Emeril on food channel way back.

I made a batch of "Essence" a couple of weeks ago to blacken some fish and it was excellent.

Edit: since more than one is listed above, this is the one I made.


Emeril essence

2 1/2 tablespoons Paprika
2 tablespoons Garlic powder
2 tablespoons Salt
1 tablespoon Pepper
1 tablespoon Cayenne pepper
1 tablespoon Thyme, dried
1 tablespoon Oregano, dried
1 tablespoon Onion powder

Link to the episode it aired

I don't know how i missed this thread! I started years back with Emeril's Creole Spice which I've continued to develop over time. I deliberately cut back on the amount of salt Emeril called for and increased/added various elements.

Creole Seasoning

• 3 tbs paprika
• 2 tbs Kosher salt
• 2 tbs garlic powder
• 2 tbs black pepper
• 2 tbs onion powder
• 1 tbs cayenne pepper
• 1 tbs jalapeno powder
• 2 tbs oregano
• 1 tbs thyme
• 1 tbs basil
• 2 tbs cumin
• 2 tbs chili powder

Emeril has one called "rustic rub." I'm not sure how it relates to the others but it looks extremely similar to the essence. I've used this for years.

• 8 tablespoons paprika
• 3 tablespoons cayenne
• 5 tablespoons freshly ground black pepper
• 6 tablespoons garlic powder
• 3 tablespoons onion powder
• 6 tablespoons salt
• 2 1/2 tablespoons dried oregano
• 2 1/2 tablespoons dried thyme

Even tho they all look too hot for me, I really appreciate you all posting the recipes.

Just tingling, Joan.

It is interesting that most (all?) Of these are just variations of proportions. Mine adds stuff, but same concept. Cajun spices have been around a long time. Adapt and enjoy!

I almost hate to say it, but most spice mixtures are all variations with sometimes local additions. Makes the world go round!

I have 2 3" binders full of spice blends. Included are recipes calling for store bought/or homemade versions of such. Thanks for the reminder. Lot of good stuff here.

Cayenne can be really overpowering. This rub works for what I use it for, mainly for gumbo. I usually slightly underseason the gumbo so guests can bump it up with some Tony's to hit the level of salt and spice they want. But, I don't see any reason you couldn't just half the cayenne. I typically lower it in a lot of recipes I get especially sausage recipes.