What to Use in Place of Cajun Seasoning

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If you have paprika, garlic powder, and cayenne, you are 80% of the way to Cajun heaven. Paprika provides the earthy red color that makes everything look like it’s been kissed by a swamp sunset. Garlic powder brings the savory punch that makes you smack your lips. Cayenne pepper is the heat that sneaks up like a gator in murky water—gentle at first, then surprise!

Mix one tablespoon of paprika, one teaspoon of garlic powder, and half a teaspoon of cayenne. Taste it. If your face doesn’t pucker, add more cayenne. Congratulations, you just invented Cajun seasoning’s less-attractive but equally functional cousin. Throw in a pinch of black pepper if you’re feeling rebellious. Pro tip: Smoked paprika will make your kitchen smell like a barbecue pit, which is never a bad thing.

When You Have Zero Spices Left (The Emergency Kit)

You open your cupboard and find a sad, single bottle of Italian seasoning and a packet of ranch dressing mix. Do not despair. Italian seasoning—which is just oregano, basil, rosemary, and thyme—is actually closer to Cajun than you think. Thyme is a secret Cajun hero. Mix two teaspoons of Italian seasoning with one teaspoon of garlic salt and a pinch of red pepper flakes. You’ll get a herb-forward, slightly Italian-NOLA fusion that will confuse your tongue but delight your stomach. This is accidental genius, and you should take credit for it.

If you have chili powder, you have a third cousin to Cajun seasoning. Chili powder already contains cumin, oregano, and garlic. Just add extra cayenne and black pepper to kick the heat up. Suddenly, your chili powder becomes a Cajun impersonator that could win a talent show. Surprising fact: Chili powder was invented in Texas in the 1800s, and Cajun seasoning was born in Louisiana—they share a border but not a spice rack. Don’t tell either state.