A couple of weeks ago I made a batch of this exactly how you make it---minus the Ghost Chili powder; I like some heat but not the feeling of liquid fire/napalm on my tongue kind of heat---and it was the best Cajun seasoning I ever used. Then yesterday I made another batch but switched it up just a smidge; instead of regular paprika I used Hungarian sweet paprika and used half black pepper and white pepper.....IT IS SOOO GOOD!...and how I'll be making it for now on! Amazing how just one little omission/add-in can change the flavor profile.
Use Tony C's More Spice regularly, now I'm gonna mix up a batch of yours. Usually ad a pinch of my own Scotch Bonnet or Red Savina along with my own Cayenne. Can't wait.
I like Cajun seasoning, the problem I have with a lot of brands in the stores is the amount of salt in them, I just make this and loved it, used it on my boneless pork chops tonight. I didn't have the ghost pepper powder but I'll be looking for that soon.
@@ChiliPepperMadness I used your cajun recipe on some Honey Cajun Salmon that I made, came out perfect!!! I modified it a bit to add thyme and half/half smoked and regular paprika and added little chili powder... but as your chef teacher said, its a personalized seasoning. Thanks!!!
My Cajun Seasoning (commercial blend by McCormick) contains - Salt, Chilli Pepper, Dextrose, Celery Seed, Mustard, Thyme, Pepper, Garlic, Onion, Red Pepper, Tarragon, Parsely. yeah its OK but I am here for a reason ;-)
Thank you so much for this video! I forgot the Cajun seasoning for my gumbo. It’s good that I found your video. The Gumbo tasted unbelievable BETTER than my gumbo with store bought Cajun seasoning.
Thanks for sharing! I found a recipe that called for Cajun seasoning blend but didn’t specify what was in it. I have all of these on hand and will try your exact recipe tonight and tweak it to our taste the next couple times I use it
Fabulous thanks. I actually prefer granulated as opposed to powdered because I like that rustic effect and I also find that it separates the flavours more because powdered can blend into one if that makes any sense...
Oops! I'll have to review. It's 2 parts paprika to 1 part cayenne, but in the end, it's really your choice, so you can include more cayenne if you'd like. I hope you enjoy it!
From the story I heard in Louisiana Cajun had less then the creoles regarding spices. Cajun had oregano cayenne onion garlic salt kosher or pink whereas creoles had more tomato based things and had more herbs . Ghost pepper is spicy or Korean pepper powder for Cajun indeed 👍
There are a lot of good brands out there. I used to use different ones, then started doctoring them up a little, then moved on to making my own. But yep, some good ones!
Hello Mr. Madness! I just air fried a proc tenderloin covered in 2tbsp of this seasoning mixed with 2tbsp of brown sugar and man o man it was absolutely delicious!! This will be my go to cajun mix from now on (less the ghost pepper because I’m not that strong!!!). Great recipe, thank you vey much!
I appreciate this recipe (minus the ghost pepper powder! ) because many of the cajun seasoning blends have way too much salt. By the time you get the food seasoned up good, it can be too salty, so you have to use less, so what’s the point?
Thanks for pointing that out. You can do either way, however, cayenne is much spicier, so if you're looking for not quite so spicy, use 2 tbsp paprika, and 1 tbsp cayenne. For more spicy, vice versa. I hope you enjoy it.
I have never heard of adding chili powder to cajun seasoning, and i'm cajun. Everything else sounds perfect though. I'll have to try the chili powder in mine a few times
Does Cajun have Clove in it? Because I bought on from a store and it had a strong Clove flavor where we couldn’t taste other spice which wasn’t very pleasant The brand is “The Spice Hunter” called Cajun Creole
@@ChiliPepperMadness I thought it may have it because its called “Cajun Creole”. Because when I bought it i searched for Cajun Seasoning and it popped up to me and just bought it Now I know the blend thanks to you I will make my own :)
@@ChiliPepperMadness thank you so much chef. I thought It is kind of different this cajun and the cajun was used in a restaurant which I was doing practical. Thank you again.
The closed captioning doesn't seem to be generating for this video for some reason. You can find the spelled ingredients on the recipe page or in the video description: www.chilipeppermadness.com/chili-pepper-recipes/spice-blends/homemade-cajun-seasoning/
To me that's what makes Cajun, Cajun and not Creole. But I'd rather use the leaf form for seasoning and gumbo file for gumbo. Finding it though used to be a trick in itself..
