Anti Inflammatory Gluten Free Cajun Seasoning
Bold, smoky, and layered with heat, this homemade Cajun seasoning blend is the kind of pantry staple that transforms everyday cooking into something seriously craveable. Store-bought spice mixes are notorious for sneaking in fillers, anti-caking agents, and hidden gluten sources, so making your own means you know exactly what's going into every dish. The combination of smoked and sweet paprika creates a rich, complex base, while garlic powder, onion powder, oregano, and thyme add that classic Southern depth. Cayenne and white pepper bring the heat from two different angles, giving the blend a slow, satisfying burn rather than a one-note spike. Many of these spices — paprika, oregano, thyme, garlic — are well-regarded for their antioxidant and anti-inflammatory properties, making this blend as functional as it is flavorful. A single batch stores for up to six months in an airtight jar, so you can keep it on hand to season proteins, roasted vegetables, soups, or grain bowls whenever the craving hits. It takes just minutes to pull together and pays off every single time you reach for it.
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Learn more →Ingredients
12 servings
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp fine salt
- ½ tsp ground black pepper
- ½ tsp cayenne pepper
- ¼ tsp white pepper
Instructions
- 1
Combine the smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, black pepper, cayenne pepper, and white pepper in a small bowl and stir until evenly blended.
- 2
Transfer the seasoning blend to an airtight jar or container and seal tightly. Store at room temperature away from heat and light for up to 6 months.