Low Iodine Gluten Free Cajun Seasoning
Making your own spice blends from scratch is one of the smartest moves you can make when you're watching your iodine intake, because store-bought seasoning mixes often sneak in iodized salt or additives that are hard to track down on a label. This homemade Cajun blend puts you fully in control, using a carefully measured mix of smoked paprika, sweet paprika, garlic powder, onion powder, oregano, thyme, plain fine salt, and three layers of pepper for serious depth and heat. The result is bold, smoky, and just the right amount of fiery — everything you want from a classic Cajun seasoning without any of the guesswork. It comes together in minutes with a single bowl and a good stir, making it one of the easiest wins in a low-iodine kitchen. Stored in an airtight jar away from heat and light, it stays fresh for up to six months, so you can batch it once and reach for it all season long. Shake it onto roasted vegetables, rub it into chicken, or stir it into a pot of beans — the possibilities are genuinely endless.
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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.