This is No. 5 in our series of discovery about Combination Spices
In this edition: Cajun Seasoning.
Not only used as a seasoning for soups and stews, Cajun seasoning is known to noteworthy chefs in the Mississippi Delta and Louisiana as a great rub for cuts of beef, spare ribs, pork chops and chicken parts as a dry marinade; rubbed on fish, especially fatty fish, it wonderful to achieve a”blackened” cooking technique, fabulous for shrimp and prawns, and seasoning mayonnaise sauces, aioli, remoulade. We’re certain you’ll find many other great ways to work it into your recipes. One of our popular uses is adding it to a simple Tuna Salad to serve on Po’ boy Rolls with shredded lettuce and onion slaw for a delicious change in an old favorite.
- 2 1/2 tablespoons salt
- 1 tablespoon dried oregano
- 2 teaspoons paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon ground black pepper
- 2 teaspoons white pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon celery seeds
Place the ingredients together in a coffee grinder and pulse/grind together to a medium grind not without texture. Store airtight until ready to use.
As with most of our combination spice recipes, this recipe is basic. Use it as a suggestion of amounts. It is the combination we use for bulk preparation for our pantry, for our palate. Try adding/subtracting among this list until you come up with the exact profile your palate appreciates most. In your kitchen, you are the artist, so keep being creative.
Our next edition: Creole Seasoning
©Barbara A. Ziegler/BAPantryGourmet.com 2014 All rights reserved