The Cajun Chef--Spices
Cajun Spice
Cajun dishes need just the right mix of spices for smooth, yet kicky flavor. Make your own cajun spice mix! Experiment to get just the right spiciness for your tastes.
- 1/4 Cup of salt
- 2 Tbsp. cayenne pepper
- 2 Tbsp. paprika
- 1-1/2 Tbsp. onion powder
- 1 Tbsp. freshly ground black pepper
- 1 Tbsp. freshly ground white pepper
- 1 Tbsp. garlic powder
- 2 tsp. dried basil
- 1 tsp. chili powder
- 1/4 tsp. dried thyme
Combine all ingredients in a small jar. (The spice mix can be stored in a tightly covered glass jar in a cool dry place out of direct light for up to 4 months.) Makes about 3/4 cup.
Shrimp/Crab/Crawfish Boil Seasoning Mix
- 4 bay leaves
- 1 tbsp. black peppercorns or coarse pepper
- 1 tbsp. salt
- 2 tsp. cayenne pepper
- 1 tsp. celery seed
- 1 tsp. whole cloves
- 1 tsp. mustard seed
- 1 tbsp. allspice
- 1 tsp. dry thyme leaves
Combine all ingredients. One recipe will season 2-3 quarts of water; enough to cook 2-3 pounds of shrimp.
Creole Seafood Seasoning
- 2 tbsp. plus 1 tsp. paprika
- 2 tsp. salt
- 2 tsp. black pepper
- 2 tsp. ground red pepper
- 2 tsp. white pepper
- 1 tsp. dried whole thyme
- 1 tsp. bay leaf (ground)
- 1 tsp. sweet basil
Combine all ingredients in a bowl; stir. Store in an airtight container in a cool, dry place.
Makes about 1/2 cup.
Cajun Rub
Rubs combine with the juices drawn from the meat and work like a dry marinade.
- 2 tablespoons paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 1 1/2 teaspoons ground white pepper
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry thyme leaves
- 1 teaspoon oregano leaves
In a jar with a tight sealing lid, shake together all the ingredients. Store in jar. Can be used on pork chops, small roast, ribs or tenderloin.
Makes about 1/2 cup.
