There are like 1000 Cajun seasonings for sale now, so it's not necessary to make your own. I mean, I always have a container of Tony Chachere's in my house and you do too. I didn't write the Cajun pantry rules but I know that Tabasco and Tony's is part of it. My kids will never use my mix - always has to be Tony's. Unappreciative moochers the lot of them. So why make your own? I do it because I like to choose my spice level and add some additional herbs that I don't find in store bought ones. Or maybe just because having a hand labeled Mason jar of seasoning makes you look a little bit like a kitchen badass.
I pretty much use a tried and true base of salt, cayenne pepper, garlic powder, onion powder and black pepper. To this I add Italian seasoning. (I make my own. I know, I know I can be annoying with my "Oh look at me I make everything from scratch". I promise I have cheaters in my spice rack too. I'm not wasting my good stuff on kid spaghetti night. They won't appreciate it. They don't even appreciate that I feed them everyday.) I do recommend to use a higher quality Italian seasoning, it makes a difference. Next, my secret love Smoked paprika. It's just so good with all it's lovely sultry smoky nuances (throwing them fancy foodie words in). A quick note about the salt. I like small grain salt because I find Sea Salt or Kosher Salt when not cooked causes me to get big salty chunks when I'm eating. Here is the hard part, mix all this together in a bowl and then funnel into a jar with a lid. Voila! You're done.
1 tablespoon Salt
2 tablespoon Cayenne Pepper
2 tablespoon Garlic Powder
1 tablespoon Sweet Paprika
1 tablespoon Smoked Paprika
2 tablespoon Italian Seasoning
1 tablespoon ground Black Pepper
1 tablespoon Onion Powder
Mix all ingredients in a small bowl and funnel into a jar with a lid.