Nothing says Louisiana quite like the kick of a good Cajun seasoning. Born from bayou kitchens and backyard fish fries, this fiery blend brings together the holy trinity of Southern spice — paprika, garlic, and cayenne — to turn anything from grilled shrimp to smoked chicken into a taste of the Gulf Coast.
This mix strikes the perfect balance of heat, smoke, and herbs. The paprika adds that deep brick-red color, the cayenne brings the fire, and the thyme and oregano smooth things out with an earthy backbone. You’ll smell the South the moment it hits the pan.
Use it for blackened catfish, gumbo, jambalaya, or even fries — yep, Cajun fries. Try adding a teaspoon to melted butter for a spicy popcorn drizzle or mix it into mayo for a smoky aioli.
A jar of Bayou Bold isn’t just spice — it’s an attitude. Make it once, and you’ll find yourself sprinkling it on everything that comes off the grill.
Ingredients
- 3 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp cayenne pepper
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp white pepper
- 1 tsp crushed red pepper flakes
- 1 tsp brown sugar
Instructions
- Combine all ingredients in a small bowl and whisk until evenly blended.
- For a finer texture, pulse a few times in a spice grinder or food processor.
- Store in an airtight jar in a cool, dry place — it’ll keep its kick for up to 6 months.
- Use 1–2 tablespoons per pound of meat or seafood for blackened Cajun flavor.