Cajun seasoning
Also known as: Creole seasoning, Emeril's Essence
A pre-blended spice mix built around paprika, cayenne, garlic, onion, and dried herbs, used to season Cajun and Creole dishes -- jambalaya, gumbo, blackened fish and shrimp -- in one shot. Emeril Lagasse's "Essence" (sometimes called "Bam!") is one well-known named version, but the category covers many similar commercial and homemade blends.
Buying guidance
Brands vary quite a bit in heat level and salt content -- check the label if a specific spice level matters, and taste before adding extra salt separately, since many blends are already well salted.
Substitutions
- Homemade blend (paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, pepper) -- gives full control over heat and salt.
- A different brand's Cajun or Creole seasoning -- generally interchangeable, though heat and saltiness vary.
- Plain paprika plus a pinch of cayenne and garlic powder -- a simplified stand-in if a full blend isn't on hand.
Tips & common mistakes
Treating every brand as equally spicy is an easy way to over- or under-season a dish -- start with less than a recipe calls for if using an unfamiliar brand, then adjust to taste.
Storage
Keeps for a year or more in a sealed container at room temperature, away from heat and light; like other ground spice blends, it loses potency gradually rather than spoiling outright.