Homemade Cajun 2 Step Seasoning is a versatile blend of spices that adds the perfect burst of flavor to any dish!
With a simple combination of rich smoked paprika, savory garlic powder, and a touch of heat from cayenne pepper, this Cajun seasoning will add a spicy Cajun kick to all of your favorite recipes.
Why This Cajun 2 Step Seasoning Recipe is So Good
- Bold Savory Flavor: I love adding Cajun 2 Step Seasoning to vegetarian dishes. Not only does this spice blend add heat, it also adds a balanced bold and savory note to anything to add it to.
- A Versatile Seasoning: This Cajun seasoning blend is magic! You can use it to add extra bold flavor to grilled tofu, sauteed vegetables like my Cajun Fried Corn, salads, and more! Use this seasoning in any recipe that calls for Cajun seasoning, or add a pinch wherever you like.
- Easy and Economical: Making your own spice blends at home gives you the most control over the ingredients. It can also be cheaper to mix up your own spice blends at home since single spices are usually less expensive than fancy blends.
Tips and Tricks for Making Cajun 2 Step Seasoning From Scratch
- Don't Overthink It! This recipe is really quite simple. Measure out the ingredients and stir them up in a bowl. That's it!
- Adjust the Heat: If you want your seasoning to be milder, you can reduce the amount of cayenne pepper in the recipe. On the other hand, if you want it extra spicy, add more.
- Onion Powder: Some Cajun seasonings include onion powder, while others don't. You can add up to 1 Tablespoon to this blend if you want to.
- Store in an Airtight Container: After you've made the 2 step seasoning, use a funnel to transfer it into a spice jar or another container with an airtight lid. This keeps moisture from getting to the seasoning, which could cause it to get clumpy.
- Another Storage Tip: You can add small silica gel packets to your spice jars to keep them fresher for even longer.
- Keep it: If properly stored, this cajun spice blend will stay fresh in your pantry for up to six months.
How to Use Homemade Cajun 2 Step Seasoning
Use this spice blend in any recipe that calls for Cajun seasoning! It's perfectly balanced to be used just like store-bought versions like Slap Ya Mamma or the original Cajun Two-Step blend.
We use Cajun Seasoning to make Cajun Fried Corn and Bloves Sauce.
It's also an excellent addition to my 4 Ingredient Potato Soup, Amish Potato Salad, or Air Fryer Brussel Sprouts.
More Delicious Spicy Recipes
- Honey Sriracha Brussel Sprouts
- Vegan Birria Tacos
- Cajun Deviled Eggs
- Spicy Stew
- Cranberry Jalapeno Dip
- Buffalo Popcorn
- Spicy Dragon Sauce
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Making Mamma’s from-scratch kicked-up Chili Powder Seasoning
Homemade Smokey Chili Seasoning is a versatile blend of spices that adds the perfect burst of flavor to any dish!
Ingredients
- 1 Tablespoon Smoked Paprika
- 1 Tablespoons Onion Powder
- 1 Tablespoons Garlic Powder
- 1 Tablespoon Italian Seasoning
- 2 Tablespoons Cumin Seeds, whole
- 2 California chilies, dried
- 2 Ancho chilies, dried
- 2 Cascabel chilies, dried
Instructions
- Collect your spices and chilies you will use.
- In a large skillet, add cumin seeds and chilies. Remember to remove any stems and seeds from chilies while wearing gloves and break them into pieces.
- Once the chilies begin to sweat, transpose the contents of the pan into a blender along with the other spices.
- Blend to a fine powder; occasionally stopping to stir the chilies so the powder does not clump.
- Transfer to a air-tight container.
Notes
For better results and a smoother process, consider the following suggestions.
- Wear gloves, if you have them, while handling the chilis – and DON’T touch your eyes until you’ve thoroughly washed your hands several times.
- Dried chilis – 2 or three varieties, including California, Ancho, Cascabel, and Jalapenos, of course. I generally use three types, although two or four is also okay.
- The number of peppers varies depending on size. In this recipe, I used six large peppers, which yielded about a cup of powder.
- Make sure to shake the fry pan and stir.
- If you can cook the chilies outside, do so, or turn on the fan over your stove.
- Don’t cook too quickly – it may take a few minutes for the cumin seeds to begin toasting, but be patient. Too much heat, too quickly, will burn the peppers.
- De-seed the chilis over a paper towel or into the trash. Although a few seeds in your powder are okay, the seeds do tend to make the end product bitter and spicier.
Nutrition
Calories: 17kcalCarbohydrates: 4gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 1398mgPotassium: 87mgFiber: 1gSugar: 0.3gVitamin A: 1150IUVitamin C: 0.4mgCalcium: 20mgIron: 1mg
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