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Updated
06/20/08
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CAJUN SEASONING |
 The name
Cajun evolved from the corruption of 'Acadian', the French
settlers who left Canada after the English took over in 1755. They
eventually settled in Louisiana, where the exchange of cooking
techniques and dishes between the Creoles and the French began.
This spice mixture can be used as a seasoning for the famous
jambalaya and gumbo, as well as for fish steaks, chicken or meat.
If you plan to make up the mixture in advance, prepare the dry
spice ingredients. When the mixture is required, chop the onion
and garlic in a food processor and add to the spice mixture.
Makes about 10 tbsp
1 tsp black peppercorns
1 tsp cumin seeds
1 tsp white mustard seeds
2 tsp paprika
1 tsp chili powder or cayenne pepper
1 tsp dried oregano
2 tsp dried thyme
1 tsp salt
2 garlic cloves, chopped
1 onion, chopped
1- Dry fry or roast the peppercorns, cumin and mustard seeds over
a medium heat to release their flavors.
2- Grind the roasted spices to a fine powder, then add the
paprika, chili or cayenne, oregano, thyme and salt and grind
again.
3- If it is to be used immediately, add the spices to the finely
chopped garlic and onion in a blender or food processor and
process until well combined.
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