Cajun Cooking

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Updated 04/04/08

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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Roast Beef Seasoning Net Wt 3.53 oz (100g)

BBQ Chicken Spice Net Wt 5.01 oz (142g)

Steak Spice Net Wt 6 oz (170g)

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Soul Seasoning Net Wt 6 oz (170g)

Cajun Spice Net Wt 7.25 oz (205g)

Mexican Chili Spice Net Wt 6 oz (170g)

Poultry Seasoning Net Wt 2.11 oz (60g)

Seasoned Meat Tenderizer Net Wt 6 oz (170g)

Italian Seasoning Net Wt 5.01 oz (142g)

Garlic Pepper Salt Net Wt 6 oz (170g)

Lemon Pepper Seasoning Net Wt 5.50 oz (156g)

Ground Cayenne Pepper Net Wt 2.4 oz (70g)

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