Eosinophilic Esophagitis Friendly Gluten Free Cajun Seasoning
Managing eosinophilic esophagitis often means scrutinizing every label, and spice blends are sneaky offenders — many store-bought versions contain hidden fillers, anti-caking agents, or are processed on shared equipment with common trigger ingredients. This homemade Cajun blend puts you fully in control, built from pure dried herbs and spices with nothing extra hiding in the mix. Smoked paprika and sweet paprika form a rich, layered base, while garlic powder, onion powder, oregano, and thyme bring that classic Southern depth. A measured hit of cayenne and white pepper adds just the right amount of heat without overwhelming the blend. Stir everything together in a bowl, seal it in a jar, and you've got a pantry staple that lasts up to six months. Use it to season proteins, roasted vegetables, or rice dishes whenever you want bold flavor you can actually trust.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.