Over the past 16 years, little by little, I've been perfecting this recipe and it is amazing! We feel it is better than any restaurant out there! The key is to not go too heavy. You want just enough to coat but not enough that it appears you are breading with the seasoning instead of lightly seasoning. You can read more tips in the recipe notes! This makes a big batch that should last you for a couple of months, give or take.
We've tried several brands of cajun seasoning blends and none of them were quite right for our taste or some used regular salt; where we prefer sea salt. So, after a lot of trial and error of proportions and ingredients we came up with, what we feel, is an amazing blend of flavors that can be used for a lot of different dishes but especially those where you hope to achieve a Cajun taste.