“What is Pink Cajun Seasoning Blend?” you ask. Well, it’s a combination of Himalayan pink salt with other seasonings that add a burst of spicy Louisiana flavor to food. This blend is rich in taste and a cinch to make with items you probably already have on hand. A feisty pink Cajun combo, it is!

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So Why Pink?

Because I like pink! The color of pink is barely noticeable in the seasoning, but it’s in there, and so is the Himalayan pink salt taste. I think you’ll like its unique flavor as much as I do.

Here are some things to know about Himalayan pink salt:

• It’s pink in color with a slightly different taste than white salt.
• Pink salt can cost 5 or more times more than regular white table salt.
• It comes from salt mines near the Himalayas in Pakistan.
• Pink Himalayan Salt is sodium chloride just as much as regular salt is.
• This salt typically comes in a course form.
• It contains no iodine.
• Pink salt has more minerals and trace elements than regular salt, but it does not seem to be enough to make a major difference health-wise.

No pink salt? You can certainly use regular sodium chloride (sea salt or white table salt). Whether it comes from the sea or mined from the earth, the choice is up to your personal preference.

Note: Fine salt gives more salt flavor than coarse salt. It’s important to know that if you are using regular salt, be sure to use a course grade, or your Cajun seasoning blend will have a saltier taste.

Layers Of Flavor

This is the easiest recipe ever! All you do is measure 9 ingredients into a container, mix them up, then store in an airtight container or shaker with large holes. The bigger holes help to distribute the dried parsley flakes, which are larger than the rest of the seasonings, evenly on your food.

Speaking of parsley, have you noticed that other Cajun seasonings often call for dried oregano or Italian seasoning. Growing up Acadien, we were not accustomed to using oregano except in making spaghetti sauce. However, there was usually a pot of fresh parsley growing at my grandmother’s back door, which was often used in daily cooking. So for a classic Cajun taste, we are using dried parsley here.

Note: Italian seasoning and oregano are more common in Creole cooking than Cajun. The difference is Cajun food is more of a southern country cuisine where Creole food is more of a multicultural city cuisine. Both are unique and often cross over offering similar dishes, such as Gumbo, Etouffée, and Jambalaya.

Another unusual item in this recipe is ground coriander. Yes, coriander! This is ground-up seeds of the cilantro or coriander plant. The taste is similar to cumin and cinnamon, therefore it goes very well in this feisty pink Cajun combo.

Favorite Uses

I like getting into this Pink Cajun Seasoning Blend first thing in the morning. A good sprinkle is perfectly acceptable on fried eggs. Then later, as a snack, several shakes over freshly popped popcorn is always a good idea. The opportunities to seasoning food for the better are endless when it comes to this Cajun seasoning.

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Wrapping It Up

Making your own spicy Cajun seasoning is fun and rewarding. Let me suggest preparing a double batch to share with family and friends. Pour the seasoning into cute containers and give them an unexpected gift.

Thank you for sharing my recipes on social media and pinning the photos to Pinterest like the one below. I really appreciate the kindness.

Jot down how you’re enjoying this Pink Cajun Season Blend and the other recipes in the comments below. You know I love hearing from you!

“We never grow closer to God when we just live life. It takes deliberate pursuit and attentiveness.”

Francis Chan

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