This Spicy Cajun Herb Rub for Seafood has all the personality of Louisiana cooking without the airfare! Cajun seasoning has its roots in the resourceful cooking of the Acadians who settled in Louisiana in the 18th century. They created flavor-packed dishes using whatever herbs and spices were available, resulting in that distinctive blend of savory, spicy, and herbaceous notes that’s now famous worldwide. The beauty of this blend is its versatility – if you like things five-alarm spicy, add more cayenne; if you’re cooking for little ones or spice-sensitive folks, just dial it back. Either way, it’ll transport your seafood from “meh” to “magnifique”!

Spicy Cajun Herb Rub for Seafood

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Bold Spicy Cajun Herb Rub for Seafood delivers Louisiana’s signature heat and herbaceous complexity to seafood, with balanced spice that enhances without overwhelming.

• Author: Amanda MacArthur
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 4oz 1x
• Category: Sides & Sauces

Ingredients

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• 2 tablespoons paprika
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon dried basil
• 1 teaspoon dried bay leaf (ground)
• 1–2 teaspoons cayenne pepper (adjust for desired heat)
• ½ teaspoon dried sage

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Instructions

1. Mix together then store in a 4oz jar

Notes

• Serving size: 1-2 tablespoons per pound of seafood

This spicy little number is basically MADE for shrimp – toss them in olive oil, coat them with this rub, and either grill or sauté until pink and perfect. It’s also amazing on fish fillets, particularly heartier ones like salmon or catfish that can stand up to strong flavors.

For the ultimate easy weeknight dinner that feels fancy, sprinkle this over a sheet pan of shrimp and sliced bell peppers, then roast until the shrimp are cooked through and the peppers are getting those charred edges (chef’s kiss!).

Serve your Cajun-spiced seafood with something cooling on the side – think creamy coleslaw, corn on the cob slathered in butter, or if you’re feeling ambitious, a classic remoulade sauce. I’ve been known to sprinkle this blend into melted butter for the most incredible dipping sauce for crab legs that has ever existed. Not that I’m dramatic about food or anything.

Did this Spicy Cajun Herb Rub for Seafood transport you straight to Bourbon Street? Or did you discover an amazing new way to use it? Let me know in the comments – I’m always looking for new excuses to use this magical dust!