Authentic Cajun Spice Mix Recipe

Traditional Cajun Seasoning (Rural Louisiana, 18th–19th Century)

Fresh and Whole Ingredients

(for the base of a dish for 4 to 6 people)

1. The Cajun "Holy Trinity"

• 1 yellow onion, finely chopped

• 1 celery stalk, finely chopped

• 1 small green pepper (or red), chopped

2. Spices and Herbs (fresh or artisanally dried)

• 3 cloves of fresh garlic, crushed or finely chopped

• 1 bay leaf (fresh or home-dried)

• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)

• 1/2 teaspoon dried oregano (or 1 teaspoon fresh chopped)

• 1/2 teaspoon coarsely cracked black pepper

• 1 small fresh chili (bird’s eye or similar), finely chopped or crushed

• 1 generous pinch of coarse salt (unrefined if possible)

• 2 to 3 tablespoons animal fat: lard, duck fat, or butter

Preparation

1. Heat the fat in a large cast-iron skillet or heavy-bottomed pot. It was used not only for cooking but also to fix the flavors.

2. Add the Holy Trinity (onion, celery, pepper) and sauté over medium-low heat, stirring often, until the vegetables become tender, almost caramelized, and lightly browned (about 10 to 15 minutes).

3. Add the garlic, herbs (thyme, oregano, bay), black pepper, chili, and salt. Let it cook for another 3 to 5 minutes, stirring well, until all the flavors have developed.

Historical Notes

There were no "pre-ground dry mixes" in traditional Cajun cooking: spices were used whole, freshly crushed or chopped.
The "Holy Trinity" was the base of nearly all dishes.
The chili varied depending on the season and availability (often dried or home-fermented).
Herbs like thyme, oregano, or parsley were grown in the garden and dried hanging in the kitchen.

Where Does the Modern Cajun Spice Mix Powder Come From?

This powdered spice mix is a more recent creation, popularized in the 1980s–1990s by chefs like Paul Prudhomme or Emeril Lagasse, for:

• Saving time

• Standardizing flavors

• Making dry rubs for barbecue, grilling, etc.

Thus, the powdered Cajun Spice is not “traditional in the old sense” but has become a modern and practical adaptation of authentic Cajun flavors.