This homemade Cajun seasoning recipe is the blend to choose if you're into pan-blackened food, and can be used for your steaks, chicken and fish. Even if blackening is not your goal, this is still ideal for a taste of authentic Louisiana cooking and can be used as a general seasoning for many traditional dishes or simply as a dry rub. (See the bottom of the page for more of my homemade seasonings)
What You'll Need: (makes about 8-9 tablespoons)
4 tbsp paprika powder
3 tbsp dried oregano
2 tbsp dried thyme
2 tbsp black peppercorns
2 tbsp cumin seeds
1 tbsp mustard powder
1 tbsp onion powder
3-4 tsp brown sugar
4 tsp cayenne pepper
2 tsp filé powder (optional)
2 tsp garlic powder
2 tsp salt
7-8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Directions:
Store your homemade Cajun spice mix out of direct sunlight in an airtight jar. Use within 3 months.
Note: Dry toasting the peppercorns and cumin seeds for a few minutes prior to grinding will add even more flavour to your finished blend and therefore your dishes. Click
here for step-by-step info and photos on this. (Link opens in new window)
Ingredient Note: If you have them available, use as many whole ingredients as possible.
If it is more practical you can swap them with pre-ground powders if that's all you have and reduce the amount
the recipe says by half. For
example, 2 tablespoons of peppercorns equals 1 tablespoon of pre-ground pepper etc. Stir in with the other powders when making.
Homemade Hot
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A Basic Cajun Blend
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A Collection of Spice
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