A homemade gluten-free Cajun seasoning gives you control over heat, salt and ingredients. The spices themselves are commonly gluten-free by nature, but a finished blend is only appropriate for someone avoiding gluten when every ingredient and cross-contact risk has been checked. Do not assume every packaged seasoning blend follows the same formula.
Gluten-Free Cajun Seasoning Recipe
- 2 tablespoons sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper, or less to taste
- 1 teaspoon fine salt
How to Make It
- Measure into a clean, dry bowl or jar.
- Whisk or shake until the color is even and no clumps remain.
- Label the jar with the date and ingredients.
- Store cool, dark and dry; make a smaller batch if you use it rarely.
How to Use Cajun Seasoning
Start with 1–2 teaspoons per pound of protein or 1 teaspoon for a skillet of vegetables, beans or rice. Add salt separately when seasoning food that already includes broth, cheese, cured meat or a salty sauce. For a weeknight use, try it on roasted vegetables, eggs, shrimp or chicken; adjust cayenne before adding more salt.
What “Gluten-Free” Means on a Label
In the United States, FDA’s voluntary gluten-free claim has a defined standard: foods carrying it must meet the rule, including a limit of less than 20 parts per million of gluten. For someone with celiac disease or a medically necessary gluten-free diet, choose ingredients with a clear current label or verify directly with the manufacturer—especially when a spice blend uses vague flavoring terms or the packaging has changed.
Heat and Salt Variations
- Mild: omit cayenne and add a little more paprika.
- Smoky: replace half the paprika with smoked paprika.
- Salt-free: leave out salt, then season each dish to taste.
- Herby: increase thyme and oregano slightly, not the cayenne.
Avoid Cross-Contact at Home
Use clean measuring spoons, a dry jar and a work surface free from flour dust. Keep the blend away from shared crumbs and label it clearly. A homemade blend can make ingredients transparent, but it cannot certify the upstream handling of a spice; that distinction matters for medically necessary avoidance.
Sources and Method
The ingredient profile is consistent with USDA’s spice-blend guidance. The label explanation follows FDA’s gluten-free labeling standard. This recipe is not a medical recommendation or a substitute for an individual clinician’s advice. Sources checked July 26, 2026.