Cajun Seasoning substitute

Is the jar in your hand a Louisiana-style blend under another name, or something from a different tradition?

• You have Creole seasoning, blackened seasoning, a Louisiana blend, or anything sold as Cajun spice mix.

  These are all the same family and go in measure for measure. The differences are small and worth knowing: Creole blends carry more dried herb - oregano, thyme, basil - and often a little less cayenne, so the result is rounder and milder. Blackened seasoning is usually heavier on paprika, which is exactly what you want for a crust in a hot skillet. Compare the salt on the two labels before you commit, and taste before adding any of the recipe's salt.

  Jump to Creole Seasoning, Blackened Seasoning, Louisiana Seasoning or Cajun Spice Mix

• You have paprika, cayenne, garlic powder and onion powder.

  Mix your own and you control the two variables that matter. A good starting point for 1 tbsp: 2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp each dried oregano and thyme, 1/4 tsp black pepper, and 1/8 to 1/2 tsp cayenne depending on how hot you want it. Leave the salt out entirely and salt the dish separately - that way you season by taste instead of guessing.

  Jump to Homemade Blend

• Old Bay is the only seasoning in the house.

  It will season the food and colour it, because it is built on celery salt and paprika, but it does not taste Cajun. Old Bay's signature is celery seed with mustard, bay and mace, which reads as a Maryland crab boil rather than Louisiana, and it is barely hot. Use it measure for measure, add cayenne separately to get the heat, and stir in a little garlic and onion powder if you have them. It is a better swap in a shrimp boil or a seafood dish, where the celery note fits, than in a gumbo or a blackened rub.

  Jump to Old Bay Seasoning

Cajun Seasoning is Spicy seasoning blend with herbs and spices, used in Louisiana cooking.

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