This Cajun seasoning recipe is the spice mix for you if you're into cooking pan-blackened style. Even if you're not, it still makes a great general blend for adding to soups, stews, sauces, grilled meats and roasts. It also makes a decent dry rub for steak, pork, fish and corn. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes 10 tablespoons)
4 tbsp paprika powder
2 tbsp dried oregano
1 tbsp dried parsley
1 tbsp black peppercorns
1 tbsp mustard powder
1 tbsp garlic powder
4 tsp cayenne pepper
2 tsp onion powder
2 tsp celery seeds
2 tsp salt (see note 2 below)
1 tsp filé powder (optional)
6 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your Cajun spice mix in a cool place in an airtight jar out of direct sunlight. Use within 3 months before making more.
Note: For even more flavour, you could dry toast the peppercorns before grinding and combining. Click here for step-by-step information on this. (Link opens in new window)
Note 2: As you've gone to the effort of making your own blend, I recommend using a good quality salt: sea, rock etc. The better the quality the less processed they are, and I think, add better flavour! However, simply use regular table salt (as I sometimes do) if that's all you have available. OR, if you're on a low sodium diet for whatever reason, you could reduce the amount used or leave it out altogether.
Ingredient Note: I use a couple of whole ingredients for this homemade Cajun seasoning recipe. If you don't have them available, swap for pre-ground powders but reduce the quantities the recipe requires by half. For example 2 teaspoons of celery seeds equals 1 teaspoon of pre-ground celery seeds. Reduce the peppercorns by half as well if you don't have whole and stir in with any other powders when making.
This regional cuisine is a cosmopolitan blend of many cultures and has influences from as far wide as Asia, Africa, Europe, the Caribbean and even Native American cuisine.
It arose through the melting pot of immigrants who had been kicked out of Canada and settled in Louisiana.
If you're using this Cajun seasoning recipe for blackening, interestingly, the technique of pan blackening food is a fairly recent innovation.
The late, American celebrity chef Paul Prudhomme is credited with this style of cooking fish and meat, and introduced it to his restaurants as recently as the 1980's.
Cajun Spice - A
Cajun Seasoning Mix
BBQ Rub Recipes -