Dave and I like — well, no, love — Cajun food. I probably make gumbo or jambalaya at least once a week. But this past weekend, we had some truly great crawfish etoufee. The blend of spices was just perfect, better than any mix I’ve ever made or bought.
And the best part is that our friend who made it, Drew Daugherty, enthusiastically gave me the recipe for his Cajun seasoning and told me to share it here on The Boat Galley!
In our cruising, we found that we virtually never found pre-mixed Cajun seasoning outside the US, but we could almost always find the ingredients. And Drew’s mix is a lot better than the one I used to make!
Cajun Seasoning
Ingredients
- 1 tablespoon red pepper (cayenne)
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 2 tablespoons ground thyme
- 4 tablespoons dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon salt
Instructions
- Put it all in a large shaker, put the lid on and shake to mix.
- You can also mix it in a plastic bag or even a cup.
- Store it in an airtight container.
Notes
Lots of times when cruising, it’s hard or impossible to find your favorite spice blends wherever you are. We included “recipes” for making a number of them yourself in The Boat Galley Cookbook‘s Substitutions chapter.
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Jan says
Yum — we’ve been fortunate enough to share Drew’s cajun seasonings for various meals throughout the years and we can emphatically recommend them. I’m glad to see he shared his “secret” blend!
Rebecca Moffatt says
This is a great recipe that I’ll be trying soon! I’m from Texas, but currently traveling in Croatia, and I’ve been missing my favorite cajun seasoning. This is a great site with tons of good content. Thank you 🙂
Florian says
This Cajun seasoning mix is great, even when used at home – yummy. I ground the spices in a mortar to a powdery consistency and added more pizzaz by doubling the quantities of cayenne pepper and garlic, and it tastes even better (for me, as I am a “hottie” when it come to cayenne and chilli). The storage jar contains a little drying sachet too, so everything flows and sprinkles nicely in our tropical climate. This mix is also superb with grilled fish or octopus, gives it a Cajun / Creole-style flavor. Add rice and green pawpaw salad and you’re in heaven !
Scott Vincent-Barwood says
Or try one I recommend – Creative Cajun, Magic Swamp Dust Seasoning.
http://Www.creativecajuncooking.com
I use it on everything. No mixing required.