Cajun Blackening (Salt-Free)

Use about 1 teaspoon per pound of meat to make blackened chicken or blackened catfish, or as a salt-free all-purpose seasoning for burgers, steaks, and fries. Sprinkle it on vegetables, salads, and eggs, or make a simple, spicy, salt-free remoulade by mixing 1-2 tablespoons with 1/2 cup mayo, 1/4 cup ketchup, and 2 teaspoons Dijon.

For a hotter version: add 1/2 to 2 teaspoons of Cayenne Chile Powder to 1/4 cup of salt-free Cajun seasoning.

Lula Southern Cookhouse brings bold, bayou-inspired flavor to their blackened dishes with our salt-free blackened seasoning.

Shop all our Chef-Approved spices and blends.

Most Cajun seasoning leans on salt as its backbone, which makes a genuinely low-sodium diet and real Cajun flavor hard to have at the same time. We built this version specifically to solve that, real heat and depth from paprika, cayenne, and mustard, without a grain of salt anywhere in the blend.

If you don't need to watch your sodium, our regular

Salt-Free Cajun Blackening FAQ

Cajun seasoning typically contains a fair amount of salt, whether it's a basic Cajun blend or a blackening seasoning. That's why we built a salt-free version, for anyone on a low-sodium or no-sodium diet who still wants real blackened and Cajun flavor. If you'd rather have our regular version with salt, it's available here.

What is blackened seasoning?

Blackened seasoning is classic to Cajun cuisine, used for blackened chicken, blackened catfish, and similar dishes. Cajun spices typically include some combination of paprika, onion, garlic, pepper, chiles, mustard powder, cumin, thyme, cayenne, oregano, and celery. This version contains no salt.

Can I use salt-free Cajun Blackening on fish other than catfish?

Yes, it works well on any firm white fish, salmon, or shrimp, not just catfish. The blackening technique works the same way regardless of which fish you use.

Will this taste as bold as regular Cajun seasoning even without the salt?

Yes. The heat and depth come from paprika, cayenne, and mustard rather than salt, so the flavor stays bold, salt just isn't what's carrying it.