The Cajun Seasoning is the basis for many traditional Cajun meals such as in Etouffée, jambalaya, and gumbo. Yet you can use the homemade cajun mix in other meals such as in creamy pasta dishes, on meats as a rub, in rice and vegetables.
Store the cajun seasoning in a small container until further use.
If you can get filé powder (as explained in the post) then use filé 1:1 instead of the Thyme and Savory.
To make the spice blend with whole ingredients from scratch see post for more info.
You can double or triple the recipe to make a bigger quantity of the cajun seasoning, however, it's not needed because it's so easily put together. You are better off making the cajun seasoning each time again when you are planning to use it the same day in your cooking.
You like it hotter? Then increase the cayenne chili pepper by ½ Teaspoon and decrease the paprika by ½ a teaspoon in the recipe. This Cajun seasoning is on the mild side regarding heat but packs a good amount of flavors.