Cajun Spice - Ornish

Ditch the store-bought stuff and make your own Cajun seasoning in 10 minutes.

This Ornish-friendly blend skips the oil and butter but packs in serious flavor with 12 spices and herbs. Paprika leads the charge, backed by onion powder, garlic powder, and gumbo filé powder for that unmistakable Louisiana soul.

Cumin, coriander, fenugreek, and fennel add earthy complexity that sets this apart from generic “Cajun seasoning” labels. Thyme keeps it herbaceous, while cayenne and black pepper bring controlled heat.

Just pulse everything in a food processor for 30 seconds and you’ve got 2 cups of spice mix ready to go.

Use it on grilled chicken, roasted vegetables, blackened fish, shrimp, rice dishes, or anywhere you want bold Cajun flavor without the fat.

Kitchen Tips

• A quick pulse in the food processor ensures everything is evenly ground and blended. Don’t run it continuously or the heat from the blade can dull the volatile oils in your spices.
• Store in an airtight jar in a cool, dark spot. It’ll keep its punch for about 3 months.
• Adjust the cayenne up or down to match your heat tolerance. The ¾ teaspoon gives a moderate warmth that most folks can handle.