For a taste of traditional Louisiana cuisine, this easy-to-make Cajun spice recipe can be used in various ways in your cooking. A lot of folks use it specifically for pan blackening fish and other meats, but it also makes an excellent dry rub. It can also be used as a general seasoning, and works a treat when added to homemade burgers and sausages.
Note: If you don't have whole peppercorns or cumin available for this recipe, use pre-ground powders but reduce the amount by half. So 2 tablespoons black peppercorns would equal 1 tablespoon pre-ground pepper etc. Reduce the other ones you don't have whole by half as well.
What You'll Need: (makes about 10 tablespoons)
4 tbsp sweet paprika (or normal)
2 tbsp dried thyme
2 tbsp black peppercorns
1 tbsp cumin seeds
1 tbsp dried oregano
1 tbsp onion flakes (or 2 tsp powder)
1 tbsp garlic flakes (or 2 tsp powder)
3 tsp cayenne pepper
1-2 tsp sea salt
8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your Cajun spice recipe in an airtight jar out of direct sunlight. Use within 3 months.
If you have time, dry toasting the cumin and peppercorns before grinding is worth doing. See my grinding spices page for info on this. (Link opens in new window)
Liberally sprinkle the Cajun rub over your fish or meat and gently massage in.
Put the food in a sandwich bag or cover with wrap or foil and place in the refrigerator for a few hours, or better overnight, to let the flavours penetrate the flesh.
Remove from the refrigerator an hour or so before cooking to allow it to return to room temperature. Cook according to your recipe.
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