Cajun Seasoning: What's In It and How to Cook With It

If one spice blend could run a whole grill station, it would be Cajun seasoning. It's smoky, peppery and brick-red, and it turns plain chicken, prawns, fries and rice into food people order twice. The short answer: Cajun seasoning is a bold Louisiana-style blend built on paprika, garlic, onion, black and cayenne pepper and dried herbs like thyme and oregano. Here's what's in it, how to use it without overdoing it, and three dishes made for Dubai menus.

What's in Cajun seasoning?

Every brand has its own balance, but the core is consistent:

• Paprika: colour and a gentle, sweet smokiness.
• Garlic and onion powder: the savoury base.
• Black, white and cayenne pepper: layered heat, from warm to sharp.
• Thyme and oregano: an earthy, herby finish.
• Salt: most blends are seasoned, so taste before adding more.

Cajun vs Creole

Both come from Louisiana and are often used interchangeably. As a rule of thumb, Cajun is rustic and pepper-forward, while Creole leans more herbal, with extra oregano, basil and sometimes celery. For blackening, grilling and fries, Cajun is the one.

How to use it like a pro

• Dry rub: roughly 1 tbsp per 500g of chicken, prawns or fish. Pat the protein dry, oil lightly, then season generously.
• Blacken: get a cast-iron pan smoking hot, add the seasoned fish or chicken and don't move it. The spices toast into a dark, smoky crust. Keep the extractor on full.
• Mix it in: stir it into mayo for a dip, into melted butter for corn, or into flour for a crunchy coating.
• Finish with acid: a squeeze of lime or a cool yoghurt dip balances the heat.

3 dishes to make with Cajun seasoning

1. Blackened Cajun chicken. Rub chicken thighs with oil and Cajun seasoning and leave them for 30 minutes (overnight is better). Sear in a smoking-hot pan until charred, then finish in the oven. Serve with lime, slaw and rice.

2. Cajun prawns with garlic butter. Toss prawns in Cajun seasoning and sear for 90 seconds a side. Kill the heat, add butter, garlic and lemon, and swirl. Pile it onto rice or into a brioche roll, or serve it as a sharing plate with bread.

3. Cajun fries and Cajun mayo. Toss hot fries straight out of the fryer with a light dusting of seasoning, then stir more into mayonnaise for the dip. It's the easiest upsell on any burger menu. Fry in a neutral oil from our Cooking Oils range.

Tip: for a dirty-rice side, fry onion and peppers, stir in cooked long-grain rice from our Rice collection with a spoonful of Cajun seasoning, and finish with spring onion.

How to store Cajun seasoning

Keep it in an airtight container in a cool, dry place, away from the stove. Heat and steam make spice blends clump and fade. Always use a dry spoon. Ground spices taste their best within a few months of opening, so a busy kitchen gets the most from a big tub.

Where to buy Cajun seasoning in Dubai

At Addtocart.ae we stock Apollo Professional Cajun Seasoning from the Netherlands (2KG). It's a foodservice tub made for grills, fryers and prep kitchens. Find more blends in our Seasonings range.

Order in Dubai and across the UAE

Building a grill menu, a burger joint or a weekend barbecue? Order on Addtocart.ae for delivery across the UAE, or talk to our team for kitchen and trade orders: WhatsApp +971 50 9115128 or call +971 4 3388216.

Frequently asked questions

Is Cajun seasoning very spicy?
It has a medium heat from cayenne and black pepper. Use less for a milder result, or add chilli for more kick.

What's the difference between Cajun and Creole seasoning?
Cajun is more pepper-forward and rustic; Creole is more herb-led. Both come from Louisiana.

What can I use Cajun seasoning on?
Chicken, prawns, fish, fries, corn, roast potatoes, rice and creamy pasta, plus dips and mayo.

How much Cajun seasoning should I use?
Around 1 tbsp per 500g of protein as a dry rub. Taste first, as most blends already contain salt.