Blue Ribbon Cajun Seasoning

Recipe from Bruce Bromberg, Eric Bromberg and Melissa Clark

Adapted by Pete Wells

Updated June 20, 2025

Blue Ribbon Cajun Seasoning
Christopher Testani for The New York Times. Simon Andrews.
Total Time
5 minutes
Rating
4(165)
Comments
Read comments

Back in 2011, in his New York Times Magazine column, Cooking With Dexter, Pete Wells asked his son about his favorite foods. “It was a tie,” Wells recounted Dexter saying, “between sushi and the fried chicken at Brooklyn Bowl.” The chicken was a specialty of Eric and Bruce Bromberg’s SoHo restaurant Blue Ribbon, and this Cajun seasoning central to it. Adapted from “Bromberg Bros. Blue Ribbon Cookbook,” by Bruce Bromberg, Eric Bromberg and Melissa Clark, this recipe is ready in no time, using ingredients straight from a well-stocked spice rack, but it changes whatever it’s sprinkled on. —Pete Wells

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Makes about ¾ cup
  • ¼cup kosher salt
  • ¼cup paprika
  • 1tablespoon fine sea salt
  • 1tablespoon freshly ground black pepper
  • 1teaspoon garlic powder
  • ½teaspoon onion powder
  • ½teaspoon sugar
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

58 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 3 grams protein; 47 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Combine all ingredients and store in a covered container.

Ratings

4 out of 5
165 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Steve Muni

Too heavy on the salt for me. Emeril Lagasse's version cuts back on the salt and adds some dried thyme and dried oregano. Also no sugar, but adds cayenne pepper for some heat. I think it works much better.

Ken

Holy cow! The salt! Try Emeril's recipe. It's excellent.

Michael

As a native of Cajun country, seasoning mix sans cayenne pepper isn't Cajun—period. Has Mr. Wells has ever traveled to Acadiana (or New Orleans or Louisiana)? Lots of companies make Cajun spice blends, each with a proprietary variation of components. But this is a sham and should be taken down. If you need a quick fix of what real Cajuns turn to in a pinch, buy Tony Chachere's Creole Seasoning from my hometown of Opelousas, LA. It's on the salty side but available at almost any national chain.

T.B.

I cut back on the salt, added about a teaspoon oregano, teaspoon thyme, doubled the garlic, added a tbsp cayenne and, maybe controversially, a tbsp of chipotle powder

CookingInSeattle

Umm… where is the heat?

cheddar bob

Holy salt! Do not follow the salt specification in this recipe. If you have hypertension you will be dead by the morning.

Private comments are only visible to you.

Credits

Adapted from “Bromberg Bros. Blue Ribbon Cookbook,” by Bruce Bromberg, Eric Bromberg and Melissa Clark

Recipe Tags

Advertisement

or to save this recipe.